What You’ll Find Here?
Oh man, whenever I hear “buttered chicken,” my mind instantly goes to that spot in Baguio called Good Taste.
If you’ve been there, you probably know what I’m talking about. Their buttered chicken is legendary.
Crispy, golden chicken smothered in rich, garlicky butter sauce.
It’s the kind of dish that makes you go “Wow!” with every bite.
As a dad who loves to cook, I just had to recreate that magic at home.
And guess what? It’s surprisingly easy to make!
The chicken turns out perfectly crispy on the outside, juicy on the inside, and soaked in that mouthwatering garlic butter flavor.
Every time I cook this, everyone at the table gets excited, and honestly, I do too. It’s one of those dishes you just can’t stop eating!
Why Do They Call it Buttered Chicken
If you’ve ever searched for “buttered chicken” online, you might’ve stumbled upon a different dish called “butter chicken” and they’re not the same!
Butter chicken is an Indian dish with a rich, creamy sauce. But our buttered chicken is simpler and packed with flavor in a different way.
It’s called buttered chicken because, well, the star of the show is the butter!
The crispy fried chicken is coated in a buttery garlic sauce that makes each bite rich and savory.
It’s the kind of dish that makes your taste buds dance with that perfect combo of crunch and melt-in-your-mouth flavor.
Buttered Chicken Ingredients
Chicken (cut into serving pieces)
Tender pieces of chicken that will be fried to crispy perfection and coated in buttery garlic goodness.
Flour, Cornstarch, Chicken Powder, Salt, Black Pepper, Paprika, Garlic Powder
This mix of dry ingredients creates a flavorful coating that makes the chicken crunchy on the outside with a savory kick of spices.
Butter and Garlic (minced)
Rich butter melts into the minced garlic, creating a deliciously fragrant sauce that coats the crispy chicken, giving it that irresistible, garlicky-butter flavor.
How To Cook Buttered Chicken
1. Make the Batter
In a large bowl, mix all-purpose flour, chicken powder, black pepper, paprika, garlic powder, and cold water. Stir well until the batter is smooth and lump-free. This seasoned mixture will give your fried chicken a tasty, crispy coating.
2. Coat and Marinate the Chicken
Add the chicken pieces to the batter and make sure each one is fully coated. Let the chicken marinate for 30 minutes so it can soak up all the flavor. This step helps make the chicken juicy and tasty inside.
3. Prepare the Cornstarch Coating
While the chicken is marinating, mix cornstarch and a little salt in a separate bowl. After 30 minutes, roll each piece of battered chicken in the cornstarch until well-coated. This is what gives the chicken that crispy texture after frying.
4. Deep Fry the Chicken
Heat enough cooking oil in a deep pan over medium-high heat. Once the oil is hot, carefully drop in the chicken pieces. Fry until they’re golden brown and crispy on the outside. Place the cooked chicken on paper towels or a cooling rack to drain extra oil.
5. Sauté Garlic in Butter
In another pan, melt butter over medium heat. Add the minced garlic and sauté until it smells good and turns slightly golden. Make sure not to overcook the garlic—it can turn bitter if it gets too brown.
6. Toss the Chicken in Garlic Butter
Once the garlic is fragrant, add the fried chicken to the pan. Toss everything together until each piece is coated with that rich garlic butter sauce. This is the secret to that addicting flavor!
7. Serve and Enjoy
Turn off the heat and serve your crispy garlic butter chicken while it’s hot and fresh. Perfect with rice or on its own!
Tips When Cooking Buttered Chicken
Marinate for Maximum Flavor: Let the chicken sit in the batter for at least 30 minutes. This helps the spices and seasonings really soak into the meat, making each bite more flavorful.
Keep the Oil Hot: Make sure the oil is hot before frying the chicken. This ensures the coating turns crispy without absorbing too much oil.
Don’t Overcook the Garlic: When sautéing the garlic, watch it closely. Garlic can quickly go from fragrant to burnt, so once you smell that aroma, it’s time to toss in the chicken.
Drain Excess Oil: After frying, let the chicken drain on paper towels or a cooling rack to keep it crispy and not oily.
Use Fresh Butter: For that rich buttery flavor, make sure your butter is fresh. This will give the dish a smooth and creamy finish.
More Chicken Recipes You Can Try!
Looking for more easy and flavorful chicken dishes? Check out these Filipino favorites:
Chicken Caldereta Recipe – Rich and hearty, cooked with liver spread and cheese for that bold flavor.
Chicken Afritada Recipe – A tomato-based stew with tender chicken, potatoes, and bell peppers.
Chicken and Broccoli – Quick stir-fry with a savory sauce, perfect for weeknight dinners.
Tools I used for this recipe
Frequently Asked Questions
Yes, you can use skinless chicken if you prefer a lighter option, but keep in mind that the skin adds extra flavor and crispiness to the dish.
While frying gives the chicken its signature crispy texture, you can bake it at a high temperature for a healthier alternative; just be sure to coat it well to keep it flavorful.
Buttered chicken goes great with rice or garlic bread, allowing you to soak up all that delicious garlic butter sauce.
Store any leftover buttered chicken in an airtight container in the refrigerator for up to three days, and reheat in the oven or stovetop to maintain its crispiness.
Buttered Chicken
Ingredients
- 500 grams Chicken (cut into serving pieces)
- 1/2 cup Flour
- 1 tsp Chicken Powder
- 1 tsp Black Pepper (ground)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 cup Water (cold)
- 1 cup Cornstarch
- 1 tsp Salt
- Cooking oil (for frying)
- 80 grams Butter
- 8 cloves Garlic (minced)
Instructions
- In a mixing bowl, combine flour, chicken powder, black pepper, paprika, garlic powder, and cold water. Stir well to create a smooth batter.
- Add the chicken pieces to the flour mixture, ensuring they are well-coated. Let the chicken marinate for 30 minutes.
- In another bowl, mix cornstarch and salt. After marination, coat the chicken pieces in this cornstarch mixture.
- Heat cooking oil in a pan over medium-high heat. Deep fry the coated chicken pieces until they are golden brown and crispy. Once done, drain on paper towels or cooling rack to remove excess oil.
- In a separate pan, melt butter over medium heat. Add minced garlic and sauté until fragrant but not browned.
- Before the garlic turns brown, immediately add the fried chicken pieces. Toss everything together until the chicken is well-coated in the garlic butter mixture.
- Remove from heat and serve hot. Enjoy your flavorful Buttered Chicken!
Watch this!
