Description
This Hot Honey-Glazed Fried Chicken recipe features crispy, golden fried chicken thighs coated in a sweet and spicy honey glaze. The combination of crunchy fried chicken with the sticky, mildly spicy sauce creates a perfect balance of flavors that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken and Coating
- 4-6 boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup vegetable oil (for frying)
Hot Honey Glaze
- 1/2 cup honey (preferably raw)
- 2 tsp hot sauce (your favorite brand)
- 2 tbsp sriracha (or any hot sauce)
- 1 tbsp lemon juice (freshly squeezed)
Instructions
- Prepare the chicken: Pat dry the chicken thighs with paper towels to remove any moisture, ensuring the coating will stick properly and the chicken will fry up crispy.
- Coat the chicken: In a bowl, mix together the all-purpose flour, garlic powder, salt, and pepper. Dredge each chicken thigh in the flour mixture until evenly coated on all sides for a flavorful crust.
- Heat the oil: Pour vegetable oil into a deep skillet and heat it over medium-high heat until it shimmers, indicating it’s hot enough for frying.
- Fry the chicken: Carefully place the coated chicken thighs in the hot oil. Fry them for 5-7 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F (74°C), ensuring they’re fully cooked and juicy inside.
- Make the glaze: While the chicken fries, combine honey, hot sauce, sriracha, and freshly squeezed lemon juice in a small saucepan. Warm the mixture over low heat, stirring occasionally until it slightly thickens to a sticky, spreadable consistency.
- Glaze the chicken: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. While still warm, drizzle the hot honey glaze generously over the chicken thighs, coating them evenly with the sweet and spicy sauce.
Notes
- For extra crispiness, double-dip the chicken in flour mixture by moistening chicken lightly before second dredge.
- Adjust the amount of hot sauce and sriracha to your preferred spice level.
- Use a thermometer to check the internal temp of the chicken to ensure it is safely cooked through.
- Serve immediately for best texture as glaze can cause coating to soften if left to sit.
