Garlic Butter Chicken with Zucchini and Corn
This garlic butter chicken dish combines tender chicken with a rich garlic butter sauce, served alongside sautéed zucchini and corn for a comforting, easy weeknight meal.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk adds moisture
- 1 teaspoon salt enhances flavor
- ½ teaspoon black pepper adds slight heat
- 1 teaspoon paprika provides color and mild sweetness
- 1 teaspoon garlic powder boosts garlic flavor
- 1 teaspoon onion powder adds savory depth
- 1 cup all-purpose flour for coating
- ½ cup cornstarch contributes to crispiness
- 1 teaspoon baking powder helps with texture
- vegetable oil for frying, aids crisping
- ½ cup honey adds sweetness
- 1–2 teaspoons red chili flakes provides heat
- 1 tablespoon hot sauce adds tang and spice
- 1 tablespoon unsalted butter rich flavor
For the Sautéed Vegetables
- 2 cups zucchini, sliced for accompanying sautéed vegetables
- 1 cup corn for accompanying sautéed vegetables
Instructions
Marination
- Marinate the chicken in a large bowl with buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Let it sit for at least 30 minutes.
Prepare Coating
- In a shallow dish, combine the all-purpose flour, cornstarch, and baking powder. Whisk until evenly mixed.
Coat Chicken
- Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture.
Fry Chicken
- Heat a good amount of vegetable oil in a skillet over medium-high heat. Add the coated chicken, cooking undisturbed to achieve golden color.
- Cook until golden brown on one side, then gently flip to cook the other side until fully cooked.
Prepare Sauce
- Remove the chicken from the skillet and let it drain on paper towels. In the same skillet, reduce heat and add honey, red chili flakes, and hot sauce. Stir until bubbling. Add butter and melt into the sauce.
Coat Chicken with Sauce
- Return the cooked chicken to the skillet and toss in the sauce to coat thoroughly.
Serve
- Serve the garlic butter chicken warm, accompanied by sautéed zucchini and corn.
Notes
To keep the dish crispy, ensure proper oil temperature and avoid overcrowding the skillet. Adjust honey and spices to taste.