Hot Honey Crispy Chicken Thighs (Printable Version)

Crispy chicken thighs with a sweet-spicy honey drizzle, fried or air-fried to golden perfection.

# 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 for 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:

01 - Pat chicken thighs dry and season evenly with kosher salt and black pepper on both sides.
02 - Arrange three shallow dishes: one with flour, second with whisked eggs and water, third with panko breadcrumbs combined with garlic powder and smoked paprika.
03 - Dredge each chicken thigh in flour, shake off excess, dip into egg mixture, then press firmly into panko blend to thoroughly coat.
04 - For frying, heat neutral oil in a large skillet over medium-high heat. Fry thighs 4 to 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 both sides of breaded chicken with oil, then air-fry 8 to 10 minutes per side until crisp and cooked through.
05 - In a small saucepan over low heat, gently warm honey, hot sauce, red pepper flakes if using, apple cider vinegar, and a pinch of salt until combined and fluid. Do not boil.
06 - Drizzle the hot honey evenly over the crispy chicken thighs just before serving.

# Cooking Tips:

01 -
  • The chicken stays impossibly juicy inside while the outside shatters when you bite it—that textural contrast is everything.
  • Hot honey transforms from a trendy drizzle into something genuinely addictive, balancing heat, sweetness, and just enough vinegar to keep things interesting.
  • Ready in less than an hour, and the hardest part is truly just managing three breading dishes.
02 -
  • Wet chicken and hot oil don't mix well—drying those thighs thoroughly prevents splashing and ensures even, golden cooking.
  • The panko needs real contact with the chicken to adhere; a gentle dip doesn't work, but pressing and patting it on does.
03 -
  • Don't skip the wire rack after frying—it lets air circulate underneath so the bottom stays crispy instead of softening from steam.
  • Keep your oil at the right temperature by letting it fully reheat between batches; dipping in a cold piece of chicken drops the temperature and changes everything.
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