Hot Honey Crispy Chicken (Print Version)

Golden 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:

01 - Pat chicken thighs dry and season evenly with kosher salt and black pepper on both sides.
02 - Arrange three shallow dishes: one with flour, one with whisked eggs and water, and one with panko mixed with garlic powder and smoked paprika.
03 - Dredge each thigh first in flour, shake off excess, dip into egg mixture, then press into the panko mixture to coat thoroughly.
04 - Heat neutral oil in a large skillet over medium-high heat. Fry chicken thighs 4–5 minutes per side until golden, crisp, and internal temperature reaches 165°F. Transfer to a wire rack to drain.
05 - Preheat air fryer to 400°F. Lightly spray breaded chicken on both sides with oil. Air-fry for 8–10 minutes per side until crispy and fully 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, stirring until fluid but not boiling.
07 - Drizzle the hot honey sauce over the crispy chicken thighs just before serving.

# Expert Advice:

01 -
  • Chicken thighs stay ridiculously juicy while the panko crust gets shatteringly crisp in under 30 minutes.
  • The hot honey finish tastes fancy but comes together in a saucepan while your chicken cooks.
  • Works in a skillet or air fryer, so you can make it however suits your kitchen setup.
02 -
  • Do not skip patting the chicken dry or you'll end up with steamed, soggy breading instead of that shatteringly crisp exterior.
  • If your hot honey is too thick when it cools, warm it gently before serving—the consistency matters for even distribution.
  • Panko makes all the difference; regular breadcrumbs will give you a dense, dull crust by comparison.
03 -
  • For deeper flavor, marinate the chicken in buttermilk mixed with a splash of hot sauce for 1 hour before breading—it tenderizes the meat and adds subtle spice throughout.
  • If you're making this for a crowd, you can bread the chicken ahead of time and refrigerate it for up to 4 hours; just cook it when you're ready and it'll be just as crispy.
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