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Delicious Garlic Butter Chicken served with zucchini and corn

Garlic Butter Chicken with Zucchini and Corn

A comforting blend of tender chicken coated in a crispy mixture served with vibrant zucchini and corn, perfect for quick weeknight meals or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 600 kcal

Ingredients
  

For the Chicken

  • 4 pieces boneless, skinless chicken breasts (or thighs)
  • 1 cup buttermilk adds moisture and tenderness
  • 1 teaspoon salt enhances flavor
  • ½ teaspoon black pepper adds subtle heat
  • 1 teaspoon paprika provides warmth and color
  • 1 teaspoon garlic powder introduces savory depth
  • 1 teaspoon onion powder rounds out flavor
  • 1 cup all-purpose flour for coating
  • ½ cup cornstarch helps create a crispy texture
  • 1 teaspoon baking powder aids in crispiness
  • as needed vegetable oil for frying; creates crispy exterior
  • ½ cup honey adds sweetness and glaze
  • 1–2 teaspoons red chili flakes optional for heat
  • 1 tablespoon hot sauce adds extra flavor
  • 1 tablespoon unsalted butter for richness

For the Vegetables

  • 2 cups zucchini sliced
  • 1 cup corn frozen or fresh

Instructions
 

Preparation

  • Place the chicken in a bowl, pour in the buttermilk, and sprinkle with salt. Let it sit for about 30 minutes.
  • In a separate bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and a pinch of salt.
  • Remove the chicken from the buttermilk and dredge in the dry mixture, ensuring even coating.

Cooking

  • Heat vegetable oil in a frying pan or skillet over medium-high heat until hot.
  • Cook the chicken for several minutes on each side until golden brown and the internal temperature reaches 165°F.
  • Meanwhile, prepare the glaze by combining honey, red chili flakes, hot sauce, and butter in a saucepan over low heat until melted.
  • Remove cooked chicken and let it rest on paper towels to absorb excess oil.
  • Drizzle the honey glaze over the fried chicken just before serving.

Serving

  • Sauté zucchini and corn in a pan with olive oil, salt, and pepper until just tender.
  • Serve garlic butter chicken with the sautéed vegetables.

Notes

Store leftover chicken in the refrigerator for up to three days. Freeze for up to three months.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 1200mgFiber: 3gSugar: 15g
Keyword comfort food, Fried Chicken, Garlic Butter Chicken, quick dinner, Zucchini and Corn
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