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Honey Butter Fried Chicken Bites

These crispy chicken bites are crunchy on the outside, juicy inside, and coated in a sticky honey-garlic glaze inspired by Southern comfort and Korean-style flavors. The buttermilk marinade keeps the chicken tender, while a flour–cornstarch coating ensures a long-lasting crunch—even after saucing. Ideal for parties, weeknight meals, or a viral-style chicken snack.
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Equipment

  • Large bowl
  • Skillet or deep fryer
  • Wire rack + baking sheet
  • Saucepan

Ingredients
  

  • Chicken
  • 1.5 –2 lb chicken wings tenders, boneless thighs, or cubed breasts (bite-sized pieces)
  • Marinade
  • 1 cup buttermilk or ¾ cup buttermilk + 1 egg
  • 1 tsp hot sauce optional
  • Garlic powder
  • Paprika
  • Salt
  • Black pepper
  • Optional: onion powder
  • Breading
  • 1 –1½ cups all-purpose flour
  • ½ cup cornstarch or ⅓ cup potato starch
  • 1 tsp baking powder optional
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • ½ tsp cayenne adjust to taste
  • Frying Oil
  • Neutral oil vegetable, canola, or peanut, enough for 1½–2 inches in a skillet
  • Heat to 350°F 175°C
  • Honey Butter Glaze
  • ⅓ –½ cup honey
  • 2 –6 tbsp unsalted butter
  • 1 –3 tbsp soy sauce or 2 tbsp rice vinegar
  • 1 –2 tbsp brown sugar optional
  • 4 –6 cloves garlic minced
  • Optional: hot sauce
  • A few drops of sesame oil to finish
  • Garnish
  • Sliced green onions
  • Sesame seeds
  • Optional: lemon squeeze for brightness

Instructions
 

  • Marinate the Chicken
  • Whisk buttermilk, hot sauce, garlic powder, paprika, salt, and pepper.
  • Add chicken pieces, coat well, and refrigerate 1 hour to overnight.
  • Prepare the Breading
  • In a large bowl or zip bag, mix flour, cornstarch (or potato starch), baking powder, and all seasonings.
  • Dredge the Chicken
  • Let excess marinade drip off.
  • Coat chicken in the dry mix.
  • For a thicker crunchy crust, dip back into the marinade and re-coat in the flour mix (double-dip).
  • Fry
  • Heat oil to 350°F.
  • Fry chicken in batches 4–6 minutes, depending on size.
  • For ultra-crisp chicken, double-fry: remove, rest 2 minutes, then fry again 2–3 minutes until deep golden.
  • Internal temp should reach 165°F.
  • Drain
  • Place fried chicken on a wire rack set over a baking sheet—this keeps the crust crunchy.
  • Make the Glaze
  • In a saucepan, melt butter.
  • Add garlic and sauté lightly.
  • Mix in honey, soy sauce or rice vinegar, brown sugar (optional).
  • Simmer until slightly thickened and glossy.
  • Finish
  • Toss fried chicken in the warm glaze (or drizzle it on).
  • Garnish with sesame seeds and green onions.
  • Serve immediately for the crispiest texture.

Notes

Marinate overnight for the juiciest chicken.
Potato starch creates an extra glassy, Korean-style crunch.
For extra viral-style crispiness: double-dip + double-fry.
Air-fryer: 375°F for 15–18 minutes, lightly spraying with oil.
Oven: 400°F on a rack, 25–30 minutes.
Make the glaze ahead and reheat gently before serving.
Add more soy or vinegar for a honey-garlic profile; add cayenne or hot sauce for heat.
Serve as bites, snack skewers, or over rice, noodles, or salads.