Description
Crispy chicken thighs coated in a sticky, sweet, and spicy hot honey sauce for a flavorful and satisfying meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Vegetable oil, for frying
- For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or your favorite spicy condiment)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes (optional for extra heat)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. Let them rest while you prepare the dredging mixture.
- In a shallow bowl, combine the flour, smoked paprika, and garlic powder. Mix well to evenly distribute the spices.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, around 350°F if using a thermometer.
- Dredge each chicken piece in the flour mixture, pressing lightly to create a thick coating. Shake off excess flour before frying.
- Fry the chicken in batches, skin side down first, without crowding the pan. Cook for about 6-7 minutes per side until the crust is golden brown and crispy, and the internal temperature reaches 165°F. The oil should maintain a steady temperature for even cooking.
- Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil and keep the crust crisp.
- While the chicken rests, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, apple cider vinegar, and crushed red pepper flakes. Warm over low heat, stirring occasionally until the ingredients meld into a smooth, glossy glaze (about 3-4 minutes).
- Brush or drizzle the hot honey sauce generously over the fried chicken just before serving. The heat from the chicken will help the sauce cling perfectly, adding a shiny, sticky finish.
Notes
- Patting the chicken skin dry ensures it crisps up beautifully without steaming.
- Use a thermometer to keep the oil steady around 350°F. Too hot burns the coating; too cool absorbs grease.
- Fry in batches to avoid temperature drops and keep chicken crispy and evenly cooked.
- Let chicken rest on a wire rack to keep the crust crisp and prevent sogginess.
- Adjust the amount of hot sauce in the honey glaze to match your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: hot honey chicken, spicy chicken, crispy chicken, sweet and spicy chicken, fried chicken recipe, honey glaze chicken