Hot Honey Crispy Chicken (Printable)

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

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Breading Station

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/4 cups panko breadcrumbs
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika

→ Frying

10 - 1/2 cup neutral oil (for frying; omit if air-frying)

→ Hot Honey Drizzle

11 - 1/3 cup honey
12 - 1 1/2 teaspoons hot sauce (e.g., Frank’s RedHot)
13 - 1/2 teaspoon red pepper flakes (optional)
14 - 1/2 teaspoon apple cider vinegar
15 - Pinch of salt

# How To Make It:

01 - Pat chicken thighs dry and season evenly with kosher salt and black pepper on both sides.
02 - Arrange flour in one shallow dish; whisk eggs with water in a second; combine panko, garlic powder, and smoked paprika in a third.
03 - Dredge each thigh in flour, shake off excess, dip into egg mixture, then press into panko mixture to ensure an even coating.
04 - For frying: heat oil in a large skillet over medium-high heat; cook chicken 4 to 5 minutes per side until golden and internal temperature reaches 165°F. Drain on a wire rack. For air-frying: preheat to 400°F, lightly spray both sides of breaded chicken with oil, then 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, optional red pepper flakes, apple cider vinegar, and salt; warm gently, stirring until fluid but not boiling.
06 - Drizzle the hot honey evenly over the crispy chicken thighs just before serving.

# Expert Suggestions:

01 -
  • Boneless, skinless thighs stay impossibly juicy even when the outside turns crispy gold.
  • The hot honey drizzle tastes like it took hours but comes together in under five minutes.
  • Works beautifully in a regular skillet or air fryer depending on what you're in the mood for.
02 -
  • Pat your chicken completely dry before seasoning—any moisture clinging to the surface creates steam that prevents browning and crispiness.
  • Don't skip the wire rack step when frying; resting the chicken on a rack instead of a plate lets air circulate underneath so the bottom doesn't get soggy.
  • Low heat for the hot honey is non-negotiable; if the honey gets too hot, it breaks down and tastes bitter instead of sweet and spicy.
03 -
  • If you want deeper flavor and extra tenderness, marinate your chicken thighs in buttermilk mixed with hot sauce for an hour or even overnight before breading—the acid tenderizes the meat and the flavors go deeper.
  • Leftover hot honey keeps in the fridge for about a week and transforms into an incredible glaze for roasted vegetables, a dip for fresh mozzarella, or a drizzle over vanilla ice cream if you're feeling adventurous.
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