Hot Honey Crispy Chicken (Printable)

Golden, crispy chicken thighs with a sweet and spicy honey drizzle that's perfect for any main course.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon black pepper

→ Breading Station

04 - 0.5 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1.25 cups panko breadcrumbs
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon smoked paprika

→ Frying

10 - 0.5 cup neutral oil (for frying; omit if air-frying)

→ Hot Honey Drizzle

11 - 0.33 cup honey
12 - 1.5 teaspoons hot sauce (e.g., Frank’s RedHot)
13 - 0.5 teaspoon red pepper flakes (optional)
14 - 0.5 teaspoon apple cider vinegar
15 - Pinch of salt

# Directions:

01 - Pat chicken thighs dry, then season evenly with kosher salt and black pepper on both sides.
02 - Arrange three shallow dishes: flour in the first; whisked eggs with water in the second; and panko breadcrumbs mixed with garlic powder and smoked paprika in the third.
03 - Dredge each chicken thigh in flour, shake off excess, dip into egg mixture, then press firmly into the panko mixture to ensure thorough coating.
04 - For frying: heat neutral oil in a large skillet over medium-high heat and cook chicken thighs 4–5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a wire rack to drain. For air-frying: preheat air fryer to 400°F, spray both sides of breaded chicken with oil, and air-fry 8–10 minutes per side until crispy and fully cooked.
05 - In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and salt. Warm gently, stirring, until fluid but not boiling.
06 - Drizzle the hot honey mixture over the cooked chicken thighs immediately before serving.

# Expert Advice:

01 -
  • The panko crust stays golden and crunchy even as it cools, unlike breaded chicken that turns rubbery.
  • Hot honey transforms simple fried chicken into something that feels restaurant-quality but takes barely 40 minutes start to finish.
  • You can fry or air-fry depending on what you're in the mood for—both methods deliver that satisfying crunch.
02 -
  • The oil temperature makes or breaks this dish—if it's not hot enough, you'll get soggy, greasy chicken instead of a golden crust, so let it heat for a full minute and test with a tiny piece of panko.
  • Don't skip patting the chicken dry; moisture is the enemy of crispiness and will sabotage your crust no matter how perfect everything else is.
  • The hot honey should be warm and pourable, not boiling—boiling it breaks down the honey's structure and makes the heat flavors harsh instead of balanced.
03 -
  • Use an instant-read meat thermometer so you nail the doneness every time—165°F internal temperature is your target, and there's no guessing involved.
  • Let the chicken rest on a wire rack instead of paper towels so air can circulate underneath and keep the bottom crust from getting soft and steamy.
  • Make the hot honey first so it's ready to drizzle the moment the chicken comes out of the pan—timing matters here because the warmth of the chicken slightly thins the honey and helps it coat more evenly.
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