Description
Crispy fried chicken thighs tossed in a sticky, flavorful sauce, combining crunchy texture with a savory-sweet glaze for an irresistible main dish.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil for frying
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp hot sauce
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
Instructions
- Marinate chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
- In a bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.
- Remove chicken from buttermilk and dredge thoroughly in seasoned flour.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry chicken thighs in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
- Drain fried chicken on a wire rack.
- In a saucepan, combine ketchup, honey, soy sauce, hot sauce, vinegar, and garlic. Simmer for 5 minutes until slightly thickened.
- Toss fried chicken thighs in the sauce or brush sauce generously over the chicken before serving.
Notes
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Adjust hot sauce to control spice level.
- Serve immediately to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American