Directions 7 steps | 55 Minutes
In a large bowl, whisk together all the ingredients for the marinade.
Add the chicken thighs that have been trimmed of excess fat, tendons, veins and bone bits. Marinate in the fridge for at least 30 minutes and at most 4 hours.
In a separate bowl, whisk together all the ingredients for the dredge.
Dip the marinated chicken thighs into the dredge, thoroughly coating the outside and shaking off the excess. Place on a tray with a wire rack and move the tray to the fridge to firm up the coating.
Preheat the oil to 275°F in a large Dutch oven or a deep cast iron pan. In a small saucepan, combine honey and chili flakes and heat until simmering. Turn off heat and allow to steep while you fry the chicken.
In the preheated oil, fry the chicken for 5-10 minutes or until the internal temperature reaches 160°F.
Add the hot sauce to the chili-infused honey. To serve, dip freshly fried chicken in hot honey and serve immediately. Enjoy!