This is the Buttered Chicken that we’re all used to and is different from the Indian Butter Chicken I made more than a week ago. This is actually Buttered Fried Chicken, one of the easiest viands to prepare that’s a certified hit with Ykaie and her cousins. It’s more of a variant of the traditional fried chicken. The only difference is that you coat it in golden butter sauce. It’s one of the recipes you can make if you’re tired of the usual fried chicken but is looking for something the kids will love.
If you eat it just after cooking, you’ll end up with still-crispy skin that is exploding with the flavors of garlic and butter plus hints of calamansi. And if you find the meat lacking in flavor, you can use it to mop the sauce that has dripped on one side of the plate.
What I do is I set aside extra butter sauce in a small bowl for dipping… and believe me, they would also love this as much as they love gravy.
This plate of Buttered Chicken did not last long specially with a plate of steaming hot rice.
- 3 quarter chicken legs, cut into 3 parts each
- 1 tsp garlic powder
- salt and pepper to taste
- 6 tbsp. cornstarch
- 1 egg, beaten
- oil for frying
- Garlic Butter Sauce:
- 4 cloves garlic, minced
- ½ stick butter, I used Anchor
- 1 tbsp sugar
- 1 tbsp calamansi juice
- Wash and clean the chicken pieces. Put them in a strainer to drain.
- Put chicken in a bowl and season with salt, pepper, and garlic powder. Make sure every part gets seasoned.
- Then, add the cornstarch and egg. Mix well until the chicken pieces are all coated.
- Fry the chicken pieces until golden brown and skin is crispy. Set aside.
- In a saucepan, melt the butter in a very low fire.
- Then add garlic, saute for a few minutes until butter is infused with flavors of garlic but don't let the garlic turn brown.
- Add the sugar and calamansi juice, mix well until the sugar is fully dissolved.
- Put the chicken pieces one by one in the saucepan, coat it with the garlic butter sauce.
- Serve with extra sauce on the side and steaming rice.