Description
Crispy fried chicken thighs coated with a flavorful seasoned flour, fried to golden perfection, then drizzled with a sweet and spicy hot honey sauce. This recipe combines savory, smoky, and spicy flavors with a touch of sweetness for an irresistible comforting dish that serves 4.
Ingredients
Scale
Chicken
- 4 large chicken thighs (bone-in, skin-on)
Breading
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
Marinade
- 2 large eggs
- 1 cup buttermilk
Frying
- Oil for frying (vegetable or canola), as needed
Hot Honey Sauce
- ½ cup honey
- 1-2 tablespoons hot sauce (adjust to taste)
- 1 teaspoon red pepper flakes (optional)
Garnish
- Fresh herbs (parsley or cilantro), as needed
Instructions
- Prepare chicken: Rinse the chicken thighs under cold water and pat them dry thoroughly with paper towels to ensure the coating sticks well.
- Season chicken: In a large bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning blend all over each chicken thigh and let them marinate for at least 30 minutes to enhance flavor.
- Set up breading station: In one bowl, pour the buttermilk. In another bowl, mix the flour along with garlic powder, onion powder, paprika, salt, and pepper for the coating.
- Heat oil: Preheat oil in a skillet or deep fryer to 350°F (175°C), ensuring enough oil to submerge chicken pieces.
- Bread the chicken: Dip each seasoned chicken thigh into the buttermilk, then dredge in the seasoned flour mixture, pressing the flour onto the chicken to create an even, thick coating.
- Fry chicken: Fry chicken in batches to prevent overcrowding, cooking 7-8 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain excess oil: Remove fried chicken and place on a wire rack over a baking sheet to drain excess oil and keep the crust crispy.
- Make hot honey sauce: In a small saucepan, combine honey, hot sauce, and red pepper flakes (if using). Warm over low heat, stirring until blended and aromatic.
- Glaze chicken: Drizzle the hot honey sauce generously over the fried chicken, coating each piece with the sweet and spicy glaze.
- Serve: Garnish with freshly chopped parsley or cilantro and serve immediately while hot and crispy.
Notes
- Marinating the chicken improves tenderness and flavor—feel free to marinate longer if desired.
- Adjust the amount of hot sauce and red pepper flakes in the honey sauce to control heat level.
- Use a thermometer to ensure chicken reaches a safe internal temperature without overcooking.
- Let chicken drain on a wire rack instead of paper towels to keep the crust crisp.
- Fresh herbs add a bright contrast but can be omitted if preferred.