Hot Honey Crispy Chicken Thighs (Printable)

Juicy, golden panko-crusted chicken thighs with a sweet and spicy hot honey drizzle.

# Ingredient List:

→ 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., Franks RedHot)
13 - ½ teaspoon red pepper flakes (optional)
14 - ½ teaspoon apple cider vinegar
15 - Pinch of salt

# Directions:

01 - Pat chicken thighs dry, then season both sides evenly with kosher salt and black pepper.
02 - Place flour in one shallow dish; whisk eggs with water in a second; combine panko, garlic powder, and smoked paprika in a third.
03 - Dredge each thigh in flour, shake off excess, dip into egg mixture, then press firmly into panko blend ensuring an even coating.
04 - Heat oil in large skillet over medium-high heat; fry chicken thighs for 4–5 minutes per side until golden, crispy, and internal temperature reaches 165°F; transfer to wire rack to drain.
05 - Preheat air fryer to 400°F; lightly spray both sides of breaded thighs with oil; air-fry 8–10 minutes per side until crisp and cooked through.
06 - In small saucepan over low heat, gently warm honey, hot sauce, red pepper flakes if used, apple cider vinegar, and salt while stirring until fluid and combined; do not boil.
07 - Drizzle hot honey evenly over crispy chicken thighs immediately before serving.

# Expert Advice:

01 -
  • The panko crust shatters when you bite down, then gives way to impossibly juicy meat that stays tender inside.
  • Hot honey is the secret shortcut to making weeknight chicken taste like it came from a fancy restaurant kitchen.
  • Works equally well fried or air-fried, so you can make it however fits your mood and your kitchen setup.
02 -
  • The breading dries out a little as it cools, so eat this within a few minutes of finishing the last piece for maximum crunch, or reheat briefly in a 350°F oven if you have leftovers.
  • Don't skip patting the chicken dry, and don't oversoak it in the egg wash. Both of these are how people end up with soggy breading.
  • Hot honey thickens as it cools, so drizzle it while everything is still warm, or gently reheat it before serving.
03 -
  • If you have time, marinate your thighs in buttermilk and a splash of hot sauce for an hour before breading. It adds tang and keeps the meat even more tender.
  • The internal temperature of 165°F is the target, but chicken thighs actually stay juicy up to 175°F, so don't stress too much if you go a little over.
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