Hot Honey Crispy Chicken (Printable)

Juicy, crispy chicken thighs with a sweet and spicy honey glaze for a delicious main course.

# 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., Frank's 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 season evenly with kosher salt and black pepper on both sides.
02 - Arrange three shallow dishes: place flour in the first, whisk eggs with water in the second, and combine panko, garlic powder, and smoked paprika in the third.
03 - Dredge each thigh in flour, shake off excess, dip into egg mixture, then press firmly into the panko mixture to coat thoroughly.
04 - For frying, heat oil in a large skillet over medium-high heat, then fry thighs 4–5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Drain on wire rack. For air-frying, preheat to 400°F, lightly spray breaded chicken with oil, and air-fry 8–10 minutes per side until cooked through and crisp.
05 - In a small saucepan over low heat, gently warm honey, hot sauce, optional red pepper flakes, apple cider vinegar, and salt, stirring until combined and fluid without boiling.
06 - Drizzle the hot honey mixture generously over the crispy chicken thighs immediately before serving.

# Expert Advice:

01 -
  • Crispy panko crust that stays crunchy even after the honey hits it, which shouldn't work but absolutely does.
  • You can fry it or air-fry it depending on your mood and what you have time for, and both ways taste genuinely good.
  • The hot honey is the real show—sweet enough to feel like a treat, spicy enough to keep you coming back for another piece.
02 -
  • Pat your chicken completely dry before breading—this one step is what separates crispy from soggy, and it's non-negotiable.
  • Don't let the hot honey boil; if it starts to bubble, pull it off the heat immediately because boiled honey tastes bitter and separated.
  • The oil temperature is everything for frying; too cool and you get greasy chicken, too hot and the crust burns before the inside cooks.
03 -
  • For extra depth, marinate the chicken in buttermilk and a splash of hot sauce for an hour before breading—it tenderizes and seasons from the inside, making every bite more interesting.
  • Make your hot honey ahead of time and reheat it gently right before serving; the flavors meld better when it sits, and reheating is faster than starting from scratch when people are hungry.
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