Hot Honey Crispy Chicken (Print View)

Crispy, golden chicken thighs with a sweet and spicy hot honey finish, perfect for a flavorful main dish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper

→ Breading Station

04 - ½ cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1¼ cups panko breadcrumbs
08 - ½ teaspoon garlic powder
09 - ½ teaspoon smoked paprika

→ Frying

10 - ½ cup neutral oil (for frying; omit if air-frying)

→ Hot Honey Drizzle

11 - ⅓ cup honey
12 - 1½ teaspoons hot sauce (e.g., Franks RedHot)
13 - ½ teaspoon red pepper flakes (optional)
14 - ½ teaspoon apple cider vinegar
15 - Pinch of salt

# Directions:

01 - Pat chicken thighs dry and season evenly with kosher salt and black pepper on both sides.
02 - Arrange flour in one shallow dish. In a second dish, whisk together eggs and water. In a third, combine panko breadcrumbs, garlic powder, and smoked paprika.
03 - Dredge each thigh in flour, shaking off excess, then dip into egg mixture and press firmly into panko mixture to coat thoroughly.
04 - For frying: heat oil in a large skillet over medium-high heat. Fry thighs 4–5 minutes each side until golden, crispy, and internal temperature reaches 165°F. Drain on wire rack. For air-frying: preheat air fryer to 400°F. Lightly spray both sides of coated chicken with oil. Air-fry 8–10 minutes per side until cooked through and crisp.
05 - In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes if using, apple cider vinegar, and salt. Warm, stirring gently until just fluid and well blended; avoid boiling.
06 - Drizzle the hot honey evenly over the crispy chicken thighs immediately before serving.

# Expert Advice:

01 -
  • The contrast between the crispy, golden exterior and impossibly juicy meat inside feels fancy but takes barely 40 minutes.
  • Hot honey is that secret ingredient that makes people ask for the recipe before they even finish their first bite.
  • Works beautifully whether you've got a skillet or an air fryer—no fancy equipment needed.
02 -
  • Don't skip the wire rack; chicken sitting in its own steam becomes soggy no matter how crispy you cooked it.
  • Hot honey must warm gently—high heat makes honey separate and become bitter, which ruins the whole balance.
  • If your breading isn't crisping, your oil probably isn't hot enough; it should bubble vigorously around the chicken, not just simmer.
03 -
  • Buttermilk soak for one hour before breading adds tenderness and subtle tang that deepens the whole dish.
  • Make extra hot honey and keep it in a jar—it's incredible on roasted vegetables, pizza, or even breakfast scrambles the next morning.
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