Hot Honey Crispy Chicken Thighs (Print View)

Crispy chicken thighs coated in panko, finished with a sweet and spicy 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; 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: flour in the first; whisk eggs with water in the second; and combine panko breadcrumbs, garlic powder, and smoked paprika in the third.
03 - Dredge each chicken thigh first in flour, shaking off the excess, then dip into the egg mixture, and finally press into the panko mixture ensuring full coating.
04 - For frying: heat oil in a large skillet over medium-high heat and fry chicken thighs 4 to 5 minutes per side until golden and an internal temperature of 165°F (74°C) is reached; transfer to a wire rack to drain. For air-frying: preheat air fryer to 400°F (200°C), lightly spray both sides of breaded chicken with oil, and air-fry 8 to 10 minutes per side until crispy and cooked through.
05 - In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and salt; warm gently while stirring until fluid without boiling.
06 - Drizzle the hot honey evenly over the crispy chicken thighs just before plating.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy inside while the outside shatters like you're biting into something forbidden.
  • Hot honey is a gateway drug—it turns a simple Tuesday dinner into something that feels intentional and show-offy.
  • Whether you're frying or air-frying, this works beautifully either way, no excuses needed.
02 -
  • If your oil isn't hot enough, the chicken will absorb oil instead of frying, and you'll end up with a greasy mess that tastes like sadness instead of dinner.
  • Panko really does fry differently than regular breadcrumbs—don't skip this detail or substitute, because the texture is half the point.
  • Hot honey can burn if your heat is too high, so keep that saucepan on low and stir it gently. You want warm and fluid, not hot and separated.
03 -
  • If you have time, marinate the chicken in buttermilk and a splash of hot sauce for an hour or even overnight—it keeps the meat absurdly tender and adds another layer of flavor depth.
  • Make your hot honey the night before and store it in a jar; it tastes even better the next day and you'll have one less thing to worry about when friends are coming over.
Return