Hot Honey Crispy Chicken (Printable)

Golden crispy chicken thighs with a sweet and spicy honey drizzle, perfect for a flavorful main dish.

# Ingredient list:

→ 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

# Cooking steps:

01 - Pat chicken thighs dry and season both sides evenly with kosher salt and black pepper.
02 - Arrange three shallow dishes: one with all-purpose flour, one with whisked eggs and water, and one combining panko breadcrumbs with garlic powder and smoked paprika.
03 - Dredge each seasoned thigh in flour, shaking off excess, then dip into egg mixture, and coat thoroughly with panko mixture.
04 - For frying: Heat neutral oil in a large skillet over medium-high heat. Fry chicken 4–5 minutes per side until golden, crispy, and reaches an internal temperature of 165°F. Drain on wire rack. For air-frying: Preheat air fryer to 400°F, lightly oil both sides of breaded thighs, and air-fry 8–10 minutes per side until crispy and cooked through.
05 - In a small saucepan over low heat, gently warm honey, hot sauce, red pepper flakes if used, apple cider vinegar, and salt, stirring until fluid but not boiling.
06 - Drizzle hot honey evenly over crispy chicken immediately before serving.

# Expert advice:

01 -
  • Chicken thighs stay impossibly juicy inside while the panko turns golden and crispy, no dry bites.
  • The hot honey is addictive—sweet, spicy, and takes just minutes while the chicken cooks.
  • Works with either a stovetop skillet or an air fryer, so you can make it however fits your mood.
  • Dairy-free and naturally impressive enough for weeknight guests or casual weekends.
02 -
  • Do not skip drying the chicken or you'll end up steaming instead of crisping—it's the single most important step and takes 30 seconds.
  • Panko breadcrumbs are not the same as regular breadcrumbs; they create an actual crackle that regular crumbs just can't match, so don't substitute.
  • The hot honey must never boil; if it does, the hot sauce breaks and tastes bitter, so keep your heat low and patient.
03 -
  • Toasting your panko mixture in a dry skillet for a couple of minutes before breading deepens the flavor and creates an even more golden color.
  • If you want to marinate first, buttermilk and a splash of hot sauce for an hour before breading adds incredible flavor and keeps the meat even more tender.
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