Crispy Honey Butter Chicken Bites are golden-fried chicken pieces coated in a luscious honey butter glaze. Perfectly crunchy on the outside and juicy on the inside, this crowd-pleasing dish is ideal for sharing, snacking, or serving as a main course.

Why You’ll Love This Recipe

Irresistible Flavor: The sweet and buttery glaze complements the crispy chicken perfectly.
Crispy Texture: A well-seasoned coating ensures a satisfying crunch.
Family Favorite: Kids and adults alike will love these bite-sized chicken pieces.
Quick and Easy: Ready in under 40 minutes, making it perfect for busy nights.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
All-purpose flour
Cornstarch
Eggs
Garlic powder
Onion powder
Salt and pepper
Oil for frying

For the honey butter glaze:

Butter
Honey
Soy sauce
Garlic (minced)

Directions

Prepare the Chicken: Season chicken with salt, pepper, garlic powder, and onion powder.
Coat the Chicken: Dredge chicken pieces in a mixture of flour and cornstarch, then dip in beaten eggs, and again in the flour mixture.
Fry: Heat oil in a deep pan to 350°F (175°C). Fry chicken in batches until golden and crispy. Drain on paper towels.
Make the Glaze: In a saucepan, melt butter and stir in honey, soy sauce, and garlic. Simmer until slightly thickened.
Combine: Toss the fried chicken bites in the warm glaze until fully coated.
Serve: Serve hot, garnished with green onions or sesame seeds if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Spicy Option: Add chili flakes or a dash of hot sauce to the glaze.
Baked Version: Bake coated chicken at 400°F (200°C) for 20–25 minutes, then toss with glaze.
Asian-Inspired: Add ginger or a splash of rice vinegar to the glaze.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs stay juicy and are ideal for frying.

Can I bake instead of fry?

Yes, baking is a healthier alternative, though it may result in a softer coating.

Is the glaze overly sweet?

No, the soy sauce balances the sweetness, but you can reduce the honey if desired.

How do I get extra crispy chicken?

Double-coating the chicken and using cornstarch in the mix helps achieve maximum crunch.

Can I make the glaze ahead of time?

Yes, you can prepare the glaze and reheat it gently before using.

What oil is best for frying?

Use oils with a high smoke point like vegetable, canola, or peanut oil.

How do I prevent the coating from falling off?

Press the flour mixture firmly onto the chicken and let it rest a few minutes before frying.

Can I freeze the fried chicken bites?

Yes, freeze before glazing. Reheat in the oven, then toss with warm glaze before serving.

What sides go well with this dish?

Serve with rice, coleslaw, or a crisp salad for a balanced meal.

Is this dish spicy?

Not inherently, but you can add spice to the glaze if desired.

Conclusion

Crispy Honey Butter Chicken Bites offer the perfect mix of crunch and sweetness in every bite. Easy to make and endlessly satisfying, they’re a guaranteed hit whether served as a snack, appetizer, or main dish.

Crispy Honey Butter Chicken Bites

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Crispy Honey Butter Chicken Bites are golden-fried, juicy chicken pieces coated in a sweet and savory honey butter glaze, perfect for sharing or serving as a delicious main course.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Fry
Cuisine: American
Diet: Halal

Instructions

Season the chicken pieces with salt, pepper, garlic powder, and onion powder.
In one bowl, mix flour and cornstarch. In another, beat the eggs.
Dredge each chicken piece in the flour mixture, dip in egg, then coat again in the flour mixture. Press coating firmly for best results.
Heat oil in a deep pan to 350°F (175°C). Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch. Drain on paper towels.
In a small saucepan, melt the butter. Add honey, soy sauce, and minced garlic. Simmer for 2–3 minutes until slightly thickened.
Toss the fried chicken bites in the warm glaze until evenly coated.
Serve immediately, garnished with green onions or sesame seeds if desired.

Notes

Add chili flakes or hot sauce to the glaze for a spicy twist.
To bake instead of fry, bake coated chicken at 400°F (200°C) for 20–25 minutes, flipping once.
Reheat in the oven or air fryer for best texture—avoid microwaving.
Double-coating and resting the breaded chicken before frying increases crispiness.