Instructions
step 1 In a bowl, soak chicken pieces in buttermilk for at least 30 minutes (or overnight for extra tenderness).
step 2 In another bowl, mix flour, cornstarch, salt, pepper, garlic powder, and paprika.
step 3 Heat oil in a deep skillet over medium-high heat.
step 4 Dredge each chicken piece in the flour mixture, pressing to coat well.
step 5 Fry chicken in batches until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
step 6 In a saucepan over medium heat, combine honey, soy sauce, minced garlic, and rice vinegar. Bring to a simmer.
step 7 Stir in cornstarch slurry and cook until the sauce thickens, about 2 minutes.
step 8 Toss crispy chicken in the honey garlic sauce until well coated.
step 9 Cook pasta according to package instructions. Drain and return to pot.
step 10 Add butter, garlic powder, Italian herbs, salt, and pepper to the pasta. Toss until butter is melted and noodles are coated.
step 11 Plate the buttered herb noodles with honey garlic chicken on the side or over top. Garnish with chopped parsley.
Storage and Reheating Tips
Store leftover chicken and noodles separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven at 375°F for 10-12 minutes to retain crispiness. Noodles can be reheated in a skillet with a splash of water or butter over medium heat until warmed through.
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