Hot Honey Crispy Chicken Thighs (Printable)

Juicy chicken thighs with a crispy panko crust and a sweet-spicy honey drizzle highlight bold flavors.

# 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; optional 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

# Directions:

01 - Pat chicken thighs dry and season both sides with kosher salt and black pepper.
02 - Arrange three shallow dishes: place 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 in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture to fully coat.
04 - For frying: heat oil in a large skillet over medium-high heat; fry chicken thighs 4 to 5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Transfer to a wire rack to drain. For air-frying: preheat air fryer to 400°F, spray breaded chicken lightly with oil, and air-fry 8 to 10 minutes per side until crispy and cooked through.
05 - Combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and salt in a small saucepan over low heat; warm while stirring until just fluid without boiling.
06 - Drizzle the hot honey mixture over the crispy chicken thighs immediately before serving.

# Expert Tips:

01 -
  • Chicken thighs stay juicy inside while the panko gets impossibly crispy outside.
  • The hot honey hits you with heat and sweetness at the same time, no complicated flavor building required.
  • Works in a skillet or air fryer, so you're never stuck with just one method.
  • Takes barely 40 minutes from start to table, but tastes like you've been cooking all day.
02 -
  • Pat your chicken completely dry before seasoning, or you'll end up with steamed chicken instead of fried chicken—I learned this the hard way after making a batch that came out rubbery.
  • Don't skip the breading station setup; it feels fussy at first, but it's the reason your coating actually adheres instead of sliding off in the hot oil.
  • The hot honey should be warm but never boiling, or it will separate and taste bitter instead of silky and balanced.
03 -
  • Oil temperature is everything—if it's not hot enough, your chicken will absorb oil instead of crisping; too hot and the outside burns before the inside cooks through.
  • Let your fried chicken rest on a wire rack rather than paper towels so air circulates underneath and keeps the bottom crispy instead of getting soggy.
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