Hot Honey Fried Chicken
Crispy fried chicken thighs glazed with a sweet-spicy honey butter sauce that clings to every bite. Ready in under an hour with deep Southern flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 612
- Protein
- 38g
Ingredients
- 8 thighs (about 2 lbs) boneless, skinless chicken thighs
- 1.5 cups all-purpose flour
- 1 tablespoon paprika
- 1.5 teaspoons garlic powder
- ½ teaspoon cayenne pepper
- ½ cup honey
- 4 tablespoons butter
- 2 tablespoons hot sauce (Frank's or similar)
- 3 cups vegetable oil (for frying)
Instructions
- 1
Pat the 8 chicken thighs completely dry with paper towels by pressing gently on all sides, which helps them brown better when fried.
- 2
In a shallow bowl, whisk together 1.5 cups flour, 1 tablespoon paprika, 1.5 teaspoons garlic powder, 0.5 teaspoon cayenne pepper, and a pinch of salt and black pepper until evenly mixed.
- 3
Working with one thigh at a time, place it in the flour mixture and press down, then flip and press the other side, coating every inch, until it looks fully covered with a thin white dust.
- 4
Lift each coated thigh, shake off excess flour over the bowl, and place it on a clean plate or cutting board until all 8 are coated.
- 5
Pour 3 cups vegetable oil into a 12-inch cast iron skillet and set the heat to medium-high, warming until the oil shimmers and a tiny piece of flour sizzles immediately when dropped in, about 5 minutes.
- 6
Carefully place 4 coated chicken thighs into the hot oil, spacing them so they do not touch, and listen for an immediate, steady sizzle.
- 7
Fry without moving them for 6 minutes until the bottom edges turn deep golden brown, visible when you gently lift the edge with tongs to peek underneath.
- 8
Flip each thigh with tongs and fry the other side for 6 more minutes until it also turns deep golden brown and the thickest part feels firm when pressed with a fork.
- 9
Transfer the first batch of 4 cooked thighs to a paper-towel-lined plate and repeat steps 6–8 with the remaining 4 thighs in the hot oil.
- 10
While the second batch cooks, place 4 tablespoons butter, 0.5 cup honey, and 2 tablespoons hot sauce into a small saucepan and set it over medium-low heat.
- 11
Stir the honey mixture constantly with a wooden spoon until the butter melts and the sauce looks smooth and glossy, about 2 minutes, then remove from heat.
- 12
Arrange all 8 fried chicken thighs on a serving platter or individual plates, laying them skin-side up in a single layer.
- 13
Drizzle the warm honey hot sauce over the top of each thigh, pouring it slowly so it pools around the meat and sticks to the crispy coating.
- 14
Let the chicken rest for 2 minutes so the sauce sets and cools slightly before serving.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer (optional but recommended)
- paper towels
- shallow bowl
- whisk
- tongs
- small saucepan
- wooden spoon
- serving platter or individual plates
- measuring cups and spoons
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