Hot Honey Crispy Chicken Thighs (Printable View)

Juicy chicken thighs with a crispy coating and a sweet-spicy hot honey finish.

# 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 if 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 It:

01 - Pat chicken thighs dry and season both sides evenly with kosher salt and black pepper.
02 - Arrange flour in one shallow dish; whisk eggs with water in a second dish; combine panko, garlic powder, and smoked paprika in a third.
03 - Dredge each chicken thigh thoroughly in flour, dip into egg wash, then press firmly into panko mixture to ensure full coating.
04 - For frying: Heat neutral oil in a large skillet over medium-high heat. Fry chicken thighs 4 to 5 minutes per side until golden brown, crispy, and internal temperature reaches 165°F. Transfer to wire rack to drain excess oil. For air frying: Preheat air fryer to 400°F. Lightly spray both sides of breaded chicken with oil. Air fry 8 to 10 minutes per side until crisp and cooked through.
05 - 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, stirring until smooth and fluid without boiling.
06 - Drizzle the hot honey over the cooked chicken thighs immediately before serving.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy inside while the panko gets shatteringly crisp on the outside.
  • The hot honey drizzle is sweet and spicy all at once—nobody can resist it once they taste it.
  • It works equally well fried in a skillet or done in an air fryer, so you can make it however fits your kitchen mood that day.
02 -
  • Dry chicken is non-negotiable—if there's moisture clinging to it, your breading will steam instead of crisp, and you'll lose that satisfying crunch.
  • Don't skip the water in the egg mixture; it makes the egg coat thinner and more even, which prevents thick clumpy breading.
  • The hot honey has to go on right before eating or it will soften the crust—timing is everything here.
03 -
  • If you have time, marinate the chicken thighs in buttermilk and a splash of hot sauce for an hour or two before breading—it makes them even more tender and adds flavor from the inside out.
  • Use a wire rack when draining the fried chicken instead of paper towels, so the hot air circulates and keeps that crust crispy instead of steaming it soggy.
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