Hot Honey Crispy Chicken Thighs (Printer View)

Crispy chicken thighs with a sweet and spicy honey drizzle, fried or air-fried for a juicy finish.

# 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

# Method:

01 - Pat chicken thighs dry. 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 dish, mix panko breadcrumbs, garlic powder, and smoked paprika.
03 - Dredge each chicken thigh first in flour, shaking off excess, then dip into egg mixture, and finally press firmly into the panko mixture to coat thoroughly.
04 - For pan frying, heat oil in a large skillet over medium-high heat. Fry chicken thighs 4–5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Transfer to a wire rack to drain. For air frying, preheat the air fryer to 400°F. Lightly spray both sides of the breaded chicken with oil and air-fry 8–10 minutes per side until cooked through and crispy.
05 - Combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and salt in a small saucepan over low heat. Warm gently, stirring, until mixture is combined and fluid, avoiding boiling.
06 - Drizzle the hot honey sauce over the crispy chicken thighs immediately before serving.

# Expert Advice:

01 -
  • The contrast between crunchy, golden exterior and juicy, tender meat inside is almost unreal, and it comes together in under an hour.
  • That hot honey finish tastes like you've done something fancy, but it's really just five simple ingredients warmed together.
  • You get to choose between stovetop frying for that authentic flavor or air-frying if you want something lighter, and both turn out equally crispy.
02 -
  • The oil temperature is everything—if it's not hot enough, you'll end up with greasy chicken instead of crispy, but if it's too hot, the outside will burn before the inside cooks through, so trust that sizzle test.
  • Don't skip patting the chicken dry, and don't crowd your pan or air fryer basket because moisture and steam are the enemies of that perfect crust you're after.
03 -
  • If you want even deeper flavor, marinate the chicken thighs in buttermilk mixed with a little hot sauce for 1 to 2 hours before breading—it tenderizes the meat and adds subtle heat from within.
  • Keep a splatter screen over your pan while frying to keep oil off your stovetop and prevent those little burns that come from errant pops.
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