Hot Honey Crispy Chicken Thighs (Print Version)

Golden crispy chicken thighs with a sweet and spicy hot honey drizzle for an irresistible main dish.

# 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 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

# Directions:

01 - Pat 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, garlic powder, and smoked paprika in the third.
03 - Dredge each chicken thigh in flour, tapping off excess, then dip into the egg mixture, followed by pressing 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 for 4 to 5 minutes per side until golden, crispy, and reaching an internal temperature of 165°F. Drain on a wire rack. For air-frying: preheat air fryer to 400°F, lightly spray both sides of breaded chicken with oil, then air-fry for 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 salt in a small saucepan over low heat. Warm gently, stirring until just combined and fluid, avoiding boiling.
06 - Drizzle the hot honey mixture evenly over the crispy chicken thighs just before serving.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy while the outside gets shatteringly crisp and golden.
  • The hot honey hits you with sweet, spicy, tangy all at once—no boring bites.
  • Done in under 40 minutes, making it perfect for weeknight dinners that feel like you tried.
  • Works with a skillet or air fryer, so you cook the way that suits your kitchen.
02 -
  • Wet chicken will never crisp up, no matter how hot your oil is—pat it dry as if you're the only thing standing between your dinner and mediocrity.
  • Don't skip the wire rack after frying; it keeps the bottom from getting soggy while you finish cooking the rest.
03 -
  • Use a meat thermometer and pull the chicken at exactly 165°F—one degree past that and you lose the juiciness that makes thighs worth choosing over breasts.
  • If you prefer spice milder, reduce the hot sauce to a teaspoon and skip the pepper flakes; if you want serious heat, double both and add a pinch of cayenne to the panko itself.
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