Directions 12 steps | 270 Minutes
Marinate the chicken. In a large bowl, toss the chicken, grated onion, grated garlic, salt and pepper together until well coated. Refrigerate for at least 4 hours or overnight.
Heat the oil for frying in a large heavy-bottomed skillet or a Dutch oven over medium heat to 365°F. Prepare the dredge. In a large shallow bowl, combine ¾ cup cornstarch, 4 teaspoons baking powder, salt and pepper.
In a second bowl, whisk together ¾ cup cornstarch, 3 teaspoons baking powder and flour.
Add the beer to the flour mixture and whisk to combine.
Remove the chicken from the marinade and pat dry with paper towels.
Coat the chicken in the cornstarch mixture. Shake off any excess.
Dip the chicken in the beer mixture.
Fry the chicken until it is cooked through or the internal temperature of the chicken reads 165°F.
In a large saucepan, melt the butter over medium heat.
Add the garlic and cook until fragrant, about 1 minute.
Add the honey to the saucepan and cook until thickened, about 3-5 minutes. Season with salt. Add the fried chicken to the saucepan and toss to coat.
Garnish with parsley and serve. Enjoy!