Description
This Hot Honey-Glazed Fried Chicken recipe offers a perfect balance of crispy, golden fried chicken thighs coated with a spicy and sweet honey glaze. The combination of sriracha, honey, and lemon juice creates a vibrant flavor that elevates classic fried chicken into a deliciously addictive dish, 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 chicken thighs with paper towels to remove any excess moisture, ensuring the coating will stick properly and the chicken fries up crispy.
- Coat the chicken: In a bowl, combine the all-purpose flour, garlic powder, salt, and pepper. Dredge each chicken thigh in the flour mixture until evenly coated on all sides. This will create a flavorful, crunchy crust when fried.
- Heat the oil: Pour vegetable oil into a deep skillet and heat over medium-high heat until the surface shimmers, indicating it’s hot enough for frying. Maintaining proper oil temperature is key to cooking the chicken evenly and to a golden brown crisp.
- Fry the chicken: Carefully add the coated chicken thighs to the hot oil. Fry for 5-7 minutes per side, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F for safety and optimal juiciness.
- Make the hot honey glaze: While the chicken fries, combine honey, hot sauce, sriracha, and lemon juice in a small saucepan. Warm over low heat, stirring occasionally, until the mixture is slightly thickened and well blended to create a luscious glaze.
- Glaze the chicken: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. While still warm, drizzle the hot honey glaze evenly over the chicken thighs to coat them with sweet, spicy flavor.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Raw honey is preferred for a richer flavor, but any honey will work.
- Adjust the amount of hot sauce and sriracha according to your heat preference.
- For extra crispiness, double dredge the chicken by dipping back into flour mixture after a light egg wash (not included in the original recipe).
- Serve immediately for best texture, as the glaze can make the crust slightly soft over time.
