Description
Crispy, golden fried chicken thighs are elevated with a luscious hot honey glaze that combines the sweetness of honey with a spicy kick from hot sauce and sriracha. This quick and flavorful recipe is perfect for a comforting meal ready in just 30 minutes.
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
Frying
- 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 boneless, skinless chicken thighs thoroughly with paper towels to remove excess moisture, which helps achieve a crispier coating when fried.
- Coat the Chicken: In a medium bowl, mix together the all-purpose flour, garlic powder, salt, and pepper. Dredge each chicken thigh in the flour mixture ensuring it is evenly coated all over for a seasoned, crispy crust.
- Heat the Oil: Pour the vegetable oil into a deep skillet and heat over medium-high heat until the oil shimmers, indicating it is hot enough for frying without burning the coating.
- Fry the Chicken: Carefully add the coated chicken thighs to the hot oil and fry them for 5-7 minutes on each side. Cook until they are golden brown and have reached an internal temperature of 165°F (74°C) ensuring they are fully cooked and juicy inside.
- Prepare the Hot Honey Glaze: While the chicken fries, combine the honey, 2 teaspoons of hot sauce, sriracha, and freshly squeezed lemon juice in a small saucepan. Warm over low heat, stirring occasionally until the mixture is slightly thickened and well blended.
- Glaze the Chicken: Once the chicken is cooked, remove it from the oil and place it on paper towels to drain excess oil. Drizzle the warm hot honey glaze generously over the chicken thighs while they are still warm for a perfect balance of sweet heat.
Notes
- Make sure the oil is hot enough before frying to prevent soggy coating.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- The glaze can be adjusted by adding more or less hot sauce depending on your heat preference.
- Let the chicken rest briefly after frying before glazing to help the coating set.
- Serve with a side of fresh slaw or steamed vegetables for a complete meal.
