Crispy, tender boneless chicken thighs with a kick. Served with a sweet-and-spicy hot honey sauce that’ll make your taste buds sing. Warning: you might want seconds.

In a large bowl, combine flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well. Dip each chicken thigh into buttermilk, then dredge in the flour mixture, ensuring they are well-coated.

Prepare the Chicken

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken thighs to the hot oil. Fry for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from oil and let drain on paper towels.

Fry the Chicken

In a small saucepan over low heat, combine honey and hot sauce. Stir until well mixed and warmed through. Adjust the spiciness by adding more hot sauce to taste.

Make the Hot Honey Sauce

Drizzle the hot honey sauce over the fried chicken thighs. Serve immediately and enjoy!

Serve

boneless chicken thighs

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

honey

hot sauce

vegetable oil (for frying)

Hot Honey Chicken NEW*

Make Hot Honey Chicken NEW* Recipe in just 40m. Crispy, tender boneless chicken thighs with a kick. Served with a sweet-and-spicy hot honey sauce that’ll make your taste buds sing. Warning: you might want seconds.

Hot Honey Chicken New* Recipe

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