Hot Honey Crispy Chicken Thighs (Printable Version)

Crispy panko-coated chicken thighs topped with a sweet, spicy hot honey drizzle for a flavorful main course.

# 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

# Step-by-Step Directions:

01 - Pat chicken thighs dry and season both sides evenly with kosher salt and black pepper.
02 - Arrange three shallow dishes: flour in the first; whisk eggs and water in the second; combine panko, garlic powder, and smoked paprika in the third.
03 - Coat each thigh by dredging in flour, shaking off excess, dipping into egg mixture, then pressing into panko mixture to adhere a thick coating.
04 - Heat oil in a large skillet over medium-high heat. Fry chicken thighs 4 to 5 minutes per side until deep golden, crisp, and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.
05 - Preheat air fryer to 400°F (200°C). Lightly spray both sides of breaded chicken with oil. Air-fry for 8 to 10 minutes per side until crisp and thoroughly cooked.
06 - 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 and combined; avoid boiling.
07 - Drizzle the warm hot honey evenly over the cooked crispy chicken thighs just before serving.

# Expert Advice:

01 -
  • The panko crust stays impossibly crispy even as the chicken stays juicy underneath.
  • Hot honey is a flavor combination that sounds simple but feels unexpectedly sophisticated.
  • It works equally well fried or air-fried, so you can make it however fits your day.
02 -
  • Don't skip patting the chicken dry—any moisture clinging to the surface will steam instead of crisping, no matter how hot your oil is.
  • The hot honey needs to be drizzled warm, not cold; warm honey flows and clings to the chicken in a way cold honey can't replicate.
03 -
  • If you have time, marinate the raw chicken in buttermilk and hot sauce for an hour before breading—it adds flavor and keeps the meat even more tender.
  • Adjust your spice level by varying how much hot sauce and red pepper flakes you use in the honey; there's no single correct answer, just the one that feels right for your taste.
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