Hot Honey Crispy Chicken (Print Version)

Golden crispy chicken thighs infused with a spicy-sweet honey drizzle and a crunchy panko coating.

# 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

# How to Make:

01 - Pat chicken thighs dry and season both sides evenly with kosher salt and black pepper.
02 - Arrange flour in one shallow dish. In a second dish, whisk together eggs and water. In a third, combine panko breadcrumbs, garlic powder, and smoked paprika.
03 - Dredge each chicken thigh in flour, tapping off excess, then dip into egg mixture. Press thoroughly into panko mixture to coat completely.
04 - For frying: Heat oil over medium-high in a large skillet. Fry thighs 4–5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Drain on wire rack. For air-frying: Preheat air fryer to 400°F. Lightly spray both sides of breaded chicken with oil. Air-fry 8–10 minutes per side until cooked through and crisp.
05 - In a small saucepan over low heat, gently warm honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and salt, stirring until combined without boiling.
06 - Drizzle the hot honey evenly over the crispy chicken thighs just before serving for a balanced sweet and spicy finish.

# Expert Advice:

01 -
  • Boneless thighs stay impossibly juicy while the panko gets shattered-glass crispy—no dry chicken drama here.
  • The hot honey is the real star: sweet, spicy, and addictive enough to make you want to lick the plate.
  • Works in a skillet or air fryer depending on your mood and what you have going on that day.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when I ended up with soggy breading that refused to crisp up.
  • The hot honey needs to be warm when it hits the chicken; cold honey just sits on top and slides off like it doesn't belong.
03 -
  • If frying, use a kitchen thermometer to check internal temperature—165°F is your target, and those few degrees matter.
  • Let the chicken rest on a wire rack instead of paper towels so air circulates underneath and keeps it crispy longer.
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