Description
This Hot Honey-Glazed Fried Chicken recipe features crispy fried chicken thighs coated in a perfectly balanced sweet and spicy glaze made from honey, hot sauce, and lemon juice. It’s a quick and flavorful dish that combines crunchy textures with a luscious, tangy finish, ideal for a satisfying meal in under 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 thoroughly with paper towels to remove excess moisture, which helps in achieving a crispier crust during frying.
- Coat the Chicken: In a bowl, combine the all-purpose flour, garlic powder, salt, and pepper. Dredge each chicken thigh in this mixture ensuring an even coating all around for a flavorful crust.
- Heat the Oil: Pour vegetable oil into a deep skillet and heat over medium-high heat until shimmering, indicating it’s hot enough for frying.
- Fry the Chicken: Carefully place the coated chicken thighs in the hot oil and fry for 5-7 minutes per side. Fry until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F for safety.
- Make the Hot Honey Glaze: While the chicken fries, combine honey, 2 tsp hot sauce, sriracha, and freshly squeezed lemon juice in a small saucepan. Warm the mixture over low heat, stirring occasionally until it slightly thickens, forming a glossy glaze.
- Glaze the Chicken: Remove the fried chicken from oil and drain excess oil on paper towels. While still warm, drizzle the hot honey glaze generously over each piece for a sweet-spicy finish.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- The honey glaze can be adjusted in spiciness by varying the amount of hot sauce or sriracha to taste.
- For extra crispiness, let the coated chicken rest for 10 minutes before frying.
- If you prefer a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.
