👩🍳 Instructions
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1
Pat chicken pieces very dry with paper towels. In a shallow bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Add chicken and toss until evenly coated. Shake off excess flour.
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2
Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add coated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove to a plate lined with paper towels.
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3
In the same skillet, reduce heat to medium-low. Add butter and melt. Stir in honey, soy sauce, apple cider vinegar, minced garlic, and red pepper flakes (if using). Whisk for 1-2 minutes until smooth and slightly thickened.
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4
Return cooked chicken to the skillet. Toss gently until all pieces are thoroughly coated in the honey butter sauce. Serve immediately, garnished with fresh parsley, sesame seeds, or green onions if desired.
💡 Notes
For extra crispiness, ensure chicken is very dry before coating. Do not overcrowd the pan when cooking. Best served immediately. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer for best results.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
