Hot Honey Fried Chicken Thighs
When I'm looking for something simple to make during the week, I'm usually grabbing some chicken or some type of protein that I can just toss in one pot or pan and whip up pretty quick. I wanted to do something new with chicken thighs because I feel like, they're really underrated! These Hot Honey Fried Chicken Thighs gave all the fried chicken vibes while being sweet and kinda spicy all at the same time. These were easy to make and even easier to eat! They had this Southern meets Asian vibe to them! My kids loved them; they were still family friendly! Just grab your favorite dipping sauce and dig in. The messiest meals are usually the yummiest!
Equipment
Ingredients
For the honey garlic marinade:
- 3 Garlic Cloves minced
- 2 tbsp Honey
- 1 ½ tbsp Soy Sauce
- 1 ½ tsp Rice Vinegar
- ½ tsp Cayenne
- ½ tsp Paprika
For the chicken:
- 2.5 lbs. Chicken Thighs bone-in
- 1 tsp Salt
- ½ tsp Black Pepper
For the crispy coating:
- 1 cup Flour
- 3 tbsp Cornstarch
- 1 ½ tsp Baking Powder
- 1 tsp Salt
- 1 tsp Dried Oregano
- ¾ tsp Onion Powder
- ¾ tsp Garlic Powder
- ½ tsp Cayenne
- ½ tsp Black Pepper
For the homemade buttermilk:
- 1 cup Milk
- 1 tbsp White Vinegar
For frying:
- 1 cup Grapeseed Oil or other neutral oil
For serving:
- Flaky Salt
- Red Pepper Flakes
- Cilantro minced
Instructions
To make the marinade:
- Mince up the garlic, then add it to a large mixing bowl along with all of the other ingredients for the honey garlic marinade.
- Whisk to combine, then set it aside until ready to use.
To prep the chicken thighs:
- Pat the chicken thighs very dry on both sides.
- Add the seasonings for the chicken to a small bowl and whisk to combine.
- Sprinkle the seasonings all over the thighs, using your hands to massage the spices in.
- Add the thighs to the marinade, flipping them around to coat.
- Cover and refrigerate for 1-4 hours. While those marinate, you can start prepping the rest of the ingredients.
To make the crispy coating and set up the dredge station:
- In a shallow bowl, add all ingredients for the crispy coating and whisk to combine.
- In another shallow bowl, add the milk and vinegar.
- Whisk to combine, then let it sit for 5-10 minutes until it starts to curdle and separate. This is my hack for making homemade buttermilk!
- While we wait, let's get out our marinated chicken and set up our dredging station with the chicken first, the flour mixture next, and the buttermilk last.
To dredge the chicken:
- Dredge each thigh in the flour mixture on both sides, letting the excess fall off.
- Move them to the buttermilk, coating completely on both sides, then back into the flour mixture, coating both sides again and allowing that excess to fall off.
- Move to a plate and repeat with all chicken thighs.
- Next, put your hands in the buttermilk and splatter some into the leftover flour mixture, tossing with your hands to create little crumbles.
- Press those onto the thighs, then let the chicken sit for 10-15 minutes while you heat the oil.
Allowing the chicken to sit for a bit helps the crust to cling better and adding these flour clumps creates that fried chicken "crag" we all know and love!
To make the hot honey fried chicken thighs:
- In a cast iron skillet, heat the oil on medium.
- Add the thighs to the pan, cooking in batches of 3 at a time. Cook for 3-4 minutes without disturbing.
- While they're cooking, line a large baking sheet with some paper toweling, then place a baking rack over it, this is where we'll place the fried chicken to rest.
- Flip the thighs, turn the heat to medium low, and cook 3-4 minutes more.
- Once the thighs have reached 175℉, move them to the prepared rack and repeat with remaining ingredients.
We want about 1/4-inch depth inside of the pan and we're looking for the temp to reach 180℉. When it's shimmering, it's ready. You can also toss a bit of flour inside and if it sizzles, you're good to go! I also like to temp mine, because if the oil burns, you'll have to start all over!
To serve:
- Sprinkle the hot honey fried chicken thighs with flaky salt, freshly minced cilantro, and red pepper flakes while they're still hot. This way the toppings cling to the breading!
- Serve with your favorite dipping sauces and sides! Try my recipe for homemade ranch! Enjoy.
Nutrition
Serving: 2thighsCalories: 640kcalCarbohydrates: 32gProtein: 38gFat: 4gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 185mgSodium: 1300mgPotassium: 380mgFiber: 1gSugar: 9gVitamin A: 200IUVitamin C: 0mgCalcium: 45mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
