Description
This Hot Honey-Glazed Fried Chicken recipe features juicy, crispy fried chicken thighs coated in a spicy, sweet honey glaze. Perfectly seasoned and pan-fried to golden perfection, then drizzled with a vibrant mixture of honey, hot sauce, and lemon juice, this dish brings a delightful balance of heat and sweetness in every bite. Ready in just 30 minutes, it’s an easy yet impressive meal for any occasion.
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 Chicken: Pat dry the chicken thighs thoroughly with paper towels to ensure the coating sticks well and the chicken fries up crispy.
- Mix Coating: In a mixing bowl, combine the all-purpose flour, garlic powder, salt, and pepper. This mixture will create a flavorful crust for the chicken.
- Coat Chicken: Dredge each chicken thigh in the flour mixture, making sure each piece is evenly coated for a uniform crispy texture when fried.
- Heat Oil: Pour vegetable oil into a deep skillet and heat over medium-high heat until it shimmers, indicating it’s hot enough for frying but not smoking.
- Fry Chicken: Carefully place the coated chicken thighs into the hot oil. Fry 5-7 minutes on each side, flipping once, until golden brown and the internal temperature reaches 165°F (74°C) for safe consumption.
- Make Hot Honey Glaze: While the chicken fries, combine the honey, 2 tsp hot sauce, sriracha, and freshly squeezed lemon juice in a small saucepan. Warm over low heat, stirring occasionally until the glaze slightly thickens and flavors meld together.
- Glaze Chicken: Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil briefly. Then, drizzle the warm hot honey glaze over the chicken while still hot to coat it beautifully with a spicy-sweet finish.
Notes
- Ensure the oil temperature is around 350°F for optimal frying results; too hot will burn the coating, too low will make it greasy.
- Adjust the amount of hot sauce and sriracha in the glaze to control the heat level according to your preference.
- Use a meat thermometer to check the internal temperature of the chicken for safe cooking.
- Fresh lemon juice brightens the glaze, but can be omitted if unavailable with a minor flavor difference.
- Serve immediately for best texture; leftovers can be reheated in the oven to retain crispiness.
