Hot Honey Crispy Chicken (Printable)

Juicy, golden-crusted chicken thighs with a sweet and spicy honey drizzle, perfect for a tasty meal.

# What You Need:

→ 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

# How To Make It:

01 - Pat chicken thighs dry and evenly season both sides with kosher salt and black pepper.
02 - Set up three shallow dishes: place flour in one; whisk eggs with water in the second; combine panko breadcrumbs, garlic powder, and smoked paprika in the third.
03 - Dredge each chicken thigh first in flour, shaking off excess, then dip into egg mixture, and finally press into panko mixture, ensuring thorough coating.
04 - Heat neutral oil in a large skillet over medium-high heat. Fry chicken thighs 4 to 5 minutes per side until golden brown, crispy, and internal temperature reaches 165°F. Transfer to a wire rack to drain.
05 - Preheat air fryer to 400°F. Lightly spray both sides of breaded chicken with oil. Air-fry 8 to 10 minutes per side until crispy and cooked through.
06 - In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and salt. Warm while stirring until fluid and combined; avoid boiling.
07 - Drizzle warm hot honey evenly over crispy chicken thighs immediately before serving.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy inside while the outside shatters with every bite—no dry poultry disappointments here.
  • Hot honey hits that perfect sweet-spicy balance that makes people ask for seconds before they've finished their first piece.
  • It works whether you have a skillet or an air fryer, so there's no excuse to skip it.
02 -
  • Don't skip patting the chicken dry or you'll steam instead of fry, and crispy chicken will become a distant dream.
  • The panko coating only stays crispy if you serve the hot honey as a drizzle right before eating, not poured minutes ahead.
  • Adjusting spice levels is personal—start conservative with the hot sauce and add more next time rather than making your first attempt too fiery for guests.
03 -
  • If you want deeper flavor, marinate the chicken in buttermilk mixed with hot sauce for an hour before breading—the acidity tenderizes while the spice layers underneath the honey.
  • Keep a thermometer within reach; 165°F isn't a suggestion, it's the exact moment your chicken is cooked through and not a degree more, preserving every drop of juice.
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