Hot Honey Crispy Chicken (Printable)

Juicy panko-coated chicken thighs finished with a sweet and 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 for air frying)

→ Hot Honey Drizzle

11 - ⅓ cup honey
12 - 1½ teaspoons hot sauce (such as 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 the 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 breadcrumbs, garlic powder, and smoked paprika in the third.
03 - Dredge each chicken thigh in flour, tapping off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture ensuring complete coverage.
04 - For frying, heat neutral oil in a large skillet over medium-high heat and fry chicken for 4–5 minutes per side until deep golden, crispy, and internal temperature reaches 165°F. Transfer to a wire rack to drain excess oil. For air frying, preheat the air fryer to 400°F, lightly spray both sides of the breaded chicken with oil, and air fry for 8–10 minutes per side until crisp and fully cooked.
05 - In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and a pinch of salt. Warm gently while stirring until homogeneous and fluid—avoid boiling.
06 - Drizzle the warm hot honey mixture over the crispy chicken thighs just prior to serving.

# Expert Suggestions:

01 -
  • Chicken thighs stay impossibly juicy while the panko crust shatters when you bite down.
  • The hot honey drizzle is sweet, spicy, and addictive—you'll find yourself making extra.
  • Works with either a skillet or air fryer, so no fancy equipment required.
  • Ready in under an hour but tastes like you spent all afternoon cooking.
02 -
  • Do not skip the paper towel drying step—wet chicken will steam instead of fry, and your crust will be soggy instead of shattered.
  • Hot sauce brands vary wildly in heat and flavor, so taste your hot honey before pouring; you can always add more spice but you can't take it back.
  • The residual heat from the chicken will keep cooking it even after you remove it from the pan, so pull it a few degrees before you think it's done.
03 -
  • For extra depth, marinate your chicken in buttermilk mixed with a splash of hot sauce for an hour before breading; the acidity tenderizes the meat even further.
  • Make your hot honey the day before and store it in a jar at room temperature—it tastes even better after the flavors meld overnight, and you can simply reheat gently when you're ready to serve.
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