Hot Honey Crispy Chicken (Printable View)

Juicy chicken thighs with a crispy golden crust and a sweet spicy honey drizzle.

# What You'll 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 when 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 season evenly with kosher salt and black pepper on both sides.
02 - Set up three shallow dishes: place flour in the first, whisk eggs and water in the second, and combine panko, garlic powder, and smoked paprika in the third.
03 - Dredge each chicken thigh in flour, shaking off excess, then dip into the egg mixture, and press firmly into the panko mixture to ensure full coverage.
04 - Heat neutral oil in a large skillet over medium-high heat. Fry chicken thighs 4 to 5 minutes per side until golden, crisp, and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.
05 - Preheat air fryer to 400°F (200°C). Lightly spray both sides of breaded chicken with oil and air-fry 8 to 10 minutes per side until crisp and fully cooked.
06 - Combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and a pinch of salt in a small saucepan over low heat. Warm gently while stirring until well blended and fluid; do not boil.
07 - Drizzle the warm hot honey mixture over the crispy chicken thighs immediately before serving.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the panko crust shatters between your teeth like you're biting into something forbidden.
  • The hot honey drizzle is addictive enough that you'll find yourself making extra just to have on hand for everything else.
  • Takes barely forty minutes from kitchen counter to dinner table, yet tastes like you've been cooking all day.
  • Works in a skillet or air fryer, so there's no excuse about equipment.
02 -
  • Letting your oil get hot enough is non-negotiable—if it's not snapping and sizzling, the chicken absorbs oil instead of frying, and you'll end up with grease-soaked disappointment.
  • Don't skip the drying step at the beginning; water and hot oil are not friends, and every drop of moisture on that chicken is a potential splatter waiting to happen.
  • The hot honey must still be warm when you drizzle it, or it cools and stiffens into something that pulls away from the chicken instead of clinging to it.
03 -
  • If you have time, marinate your chicken thighs in buttermilk mixed with hot sauce for an hour before breading—it tenderizes the meat even further and adds flavor depth that people won't be able to name.
  • Check the internal temperature with a meat thermometer inserted into the thickest part of a thigh; once it hits 165°F, you're done, and you can stop worrying about whether the inside is cooked.
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