Print

Hot Honey Fried Chicken Thighs: Crispy, Juicy, and Sweet Heat

Close-up of hot honey fried chicken thighs, one piece cut open showing juicy white meat and crispy coating covered in glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant style fried chicken thighs at home with a sticky, sweet, and spicy hot honey glaze. This recipe delivers juicy meat and a perfectly crispy coating.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 2 tablespoons hot sauce (like Frank’s or similar)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red pepper flakes

Instructions

  1. Pat the chicken thighs very dry using paper towels. This helps achieve crispy skin.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper for the dry dredge.
  3. In a separate bowl, whisk together the eggs and buttermilk for the wet mixture.
  4. Dip each chicken thigh first into the buttermilk mixture, letting excess drip off, then press firmly into the flour mixture, coating completely. Set aside on a wire rack.
  5. In a deep, heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach about 1.5 inches deep. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius).
  6. Carefully place the coated thighs into the hot oil, ensuring you do not overcrowd the pot. Fry in batches if necessary.
  7. Fry for about 12 to 15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is deep golden brown and crispy.
  8. Remove the chicken and place it on a clean wire rack set over a baking sheet to drain excess oil.
  9. While the chicken rests, prepare the hot honey glaze. In a small saucepan, combine the honey, hot sauce, apple cider vinegar, and red pepper flakes. Heat over medium-low heat until just simmering and well combined. Do not boil.
  10. Brush or drizzle the hot honey glaze generously over the warm fried chicken thighs. Allow the glaze to set slightly before serving for a sticky coating.

Notes

  • For the best results, let the dredged chicken rest in the refrigerator for at least 30 minutes before frying. This helps the coating adhere better.
  • Use a candy or deep-fry thermometer to monitor the oil temperature; maintaining 325°F is key for juicy fried chicken recipe results.
  • Adjust the amount of hot sauce and red pepper flakes in the glaze to control the sweet and spicy chicken thighs balance.

Nutrition

Find it online: https://blissbatter.com/hot-honey-fried-chicken-thighs/