Hot Honey Crispy Chicken (Print Version)

Golden panko-crusted chicken thighs with a sweet, spicy hot honey drizzle for a flavorful main dish.

# 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; optional for 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

# Method:

01 - Pat chicken thighs dry and season evenly with kosher salt and black pepper on both sides.
02 - Arrange flour in a shallow dish. In a separate bowl, whisk eggs with water until smooth. Combine panko, garlic powder, and smoked paprika in a third dish.
03 - Dredge each thigh in flour, shake off excess, dip into egg wash, then press firmly into panko mixture to ensure full coverage.
04 - For frying: heat neutral oil in a large skillet over medium-high heat and cook thighs 4 to 5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Drain on a wire rack. For air-frying: preheat air fryer to 400°F, lightly spray breaded chicken with oil on both sides, and air-fry for 8 to 10 minutes per side until crisp and cooked through.
05 - In a small saucepan over low heat, gently warm honey, hot sauce, red pepper flakes if using, apple cider vinegar, and a pinch of salt, stirring until combined but not boiling.
06 - Drizzle the warm hot honey mixture over crispy chicken thighs just before serving.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy even when perfectly crisp, no dry white meat to worry about.
  • The hot honey takes under five minutes to make but tastes like you've been tinkering with it all day.
  • Works whether you have a skillet or an air fryer, so no one gets left out.
02 -
  • Don't skip the patting-dry step—any moisture on the surface will steam instead of crisp, and you'll end up with a soggy bottom instead of the shattering crust you're after.
  • If you're air-frying, the oil spray is crucial; without it, you lose that golden-brown color and some of the crispy texture that makes this dish worth making.
03 -
  • Make the hot honey while the chicken cooks so everything comes together warm and the flavors are fresh.
  • If your oil temperature drops too much between batches, wait a moment for it to recover instead of overcrowding the pan—rushed, cool oil gives you greasy chicken instead of crispy.
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