Description
Crispy, golden fried chicken thighs tossed in a sweet and spicy hot honey sauce for a flavor explosion!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs, beaten
- 1/2 cup milk
- Vegetable oil, for frying (about 3-4 cups)
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite brand)
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon butter
- Sesame seeds
- Chopped green onions
- Crushed red pepper flakes
Instructions
- Prepare the Chicken Pieces: Pat the chicken pieces dry with paper towels.
- Make the Flour Mixture: In a large bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
- Prepare the Egg Wash: In a separate bowl, whisk together the eggs and milk until well combined.
- Dredge the Chicken: Dredge each piece of chicken in the flour mixture, then dip it into the egg wash, and dredge it again in the flour mixture. Press gently to ensure the flour adheres well.
- Rest the Chicken: Place the dredged chicken pieces on a wire rack lined with parchment paper. Let them rest for about 10-15 minutes.
- Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C).
- Fry the Chicken in Batches: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Combine Ingredients: In a medium saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, garlic powder, and smoked paprika.
- Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent burning.
- Add Butter: Reduce the heat to low and stir in the butter until it’s completely melted and the sauce is smooth and glossy.
- Simmer and Thicken: Continue to simmer the sauce for about 5-7 minutes, or until it has slightly thickened.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed.
- Toss the Chicken in Sauce: Place the fried chicken pieces in a large bowl. Pour the hot honey sauce over the chicken and toss gently to coat each piece evenly.
- Garnish (Optional): Transfer the hot honey chicken to a serving platter. Garnish with sesame seeds, chopped green onions, and crushed red pepper flakes, if desired.
- Serve Immediately: Serve the hot honey chicken immediately while it’s still hot and crispy.
Notes
- Patting the chicken dry is crucial for a crispy crust.
- Double dredging the chicken ensures a super crispy crust.
- Resting the chicken allows the coating to set and helps prevent it from falling off during frying.
- Maintain the correct oil temperature for even cooking.
- Frying the chicken in batches prevents overcrowding and ensures that the oil temperature remains consistent.
- Adjust the amount of red pepper flakes and hot sauce in the hot honey sauce to suit your spice preference.
- For extra crispy chicken, try adding a tablespoon of cornstarch to the flour mixture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes