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Crispy Butter Chicken

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Ingredients
  

  • Chicken thighs or breasts boneless and skinless: 1.5 pounds
  • All-purpose flour: 1 cup
  • Cornstarch: ½ cup
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Garlic powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Eggs: 2 large beaten
  • Panko breadcrumbs: 1.5 cups this is key for that crispy coating!
  • Butter: ½ cup unsalted
  • Olive oil: 2 tablespoons
  • Garlic: 2 cloves minced
  • Chicken broth: 1 cup
  • Heavy cream: ¾ cup
  • Parmesan cheese: ½ cup grated, for that cheesy goodness
  • Fresh parsley: 2 tablespoons chopped, for garnish

Instructions
 

Prep Your Chicken

  • To start, we need to prep the chicken. I always recommend using boneless, skinless chicken thighs for extra flavor and juiciness, but if you prefer chicken breasts, those work just as well. First, pat the chicken dry with paper towels—this is an important step to ensure the coating sticks well. Once dry, slice the chicken into bite-sized pieces so that they cook evenly.

Set Up Your Breading Station

  • A little secret to getting the crispiest chicken is having a good breading station. I set up three separate bowls:
  • Bowl 1: Combine flour, cornstarch, salt, pepper, garlic powder, and paprika.
  • Bowl 2: Beat the eggs well.
  • Bowl 3: Add panko breadcrumbs for the crisp factor.
  • Now, take each piece of chicken, dip it into the flour mixture, then the beaten egg, and finally coat it in the panko breadcrumbs. I like to press the breadcrumbs into the chicken a bit to make sure they stick, and you’ll see the difference once they cook up crispy and golden.

Fry the Chicken to Crispy Perfection

  • In a large skillet, heat the olive oil and melt the butter together over medium heat. Once it’s nice and hot, start frying the chicken pieces in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. When they’re done, transfer the chicken to a plate lined with paper towels to soak up any excess oil.

Make the Buttery Sauce

  • Now comes the fun part—the sauce. In the same skillet (to capture all those delicious crispy bits), add minced garlic and sauté it for about 30 seconds until fragrant. Then pour in the chicken broth, scraping up any bits left from the chicken. This adds tons of flavor! Next, stir in the heavy cream and Parmesan cheese, letting the sauce simmer for a few minutes until it thickens slightly. This is where the magic happens—smooth, buttery, and oh-so-delicious.

Combine the Chicken and Sauce

  • Once your sauce is ready, return the crispy chicken pieces to the skillet, spooning that amazing sauce over each piece. Let it simmer for 2-3 minutes so the chicken absorbs all those flavors and becomes perfectly coated. Finish it off with a sprinkle of fresh parsley to add a pop of color and a little freshness.