Hot Honey Crispy Chicken (Printable)

Golden panko-crusted chicken thighs finished with a sweet and spicy hot honey drizzle.

# Components:

→ 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

→ 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

# Method:

01 - Pat chicken thighs dry and season both sides with kosher salt and black pepper.
02 - Arrange flour in one shallow dish. Whisk eggs with water in a second dish. Combine panko breadcrumbs, garlic powder, and smoked paprika in a third dish.
03 - Dredge each chicken thigh in flour, shake off excess, dip in egg mixture, then press firmly into panko mixture to coat evenly.
04 - Heat neutral oil in a large skillet over medium-high heat. Fry chicken thighs 4–5 minutes per side until golden brown, crispy, and internal temperature reaches 165°F. Drain on a wire rack.
05 - Preheat air fryer to 400°F. Lightly spray breaded chicken on both sides with oil. Air-fry 8–10 minutes per side until crisp and cooked through.
06 - Combine honey, hot sauce, red pepper flakes (if used), apple cider vinegar, and salt in a small saucepan over low heat. Warm gently, stirring until fluid but not boiling.
07 - Drizzle the warm hot honey over the cooked chicken thighs just before serving.

# Expert Advice:

01 -
  • The contrast between crispy, golden panko and juicy, tender chicken is honestly addictive—it's the textural moment that keeps you coming back.
  • That hot honey finish tastes like it came from some upscale restaurant, but you made it in minutes with ingredients you already own.
  • Whether you fry or air-fry, it works beautifully, so you can make it fit your mood or your kitchen setup.
02 -
  • Don't skip the drying step—even a little moisture will cause the oil to splatter and prevent your chicken from getting crispy, which defeats the whole purpose.
  • The hot honey will thicken slightly as it cools, so drizzle it right before eating if you want it to actually pool; if it sits too long, it firms up and doesn't distribute as beautifully.
03 -
  • If frying on the stovetop, use a thermometer to keep the oil at 350–375°F—too hot and the coating burns before the chicken cooks through, too cool and it absorbs oil instead of crisping.
  • Let the cooked chicken rest on a wire rack rather than paper towels so the bottom stays crispy as it cools.
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