Air Fryer Hot Honey Chicken

Hot Honey Glaze

1. 1

   Melt the honey in a small saucepan over low heat, add the minced garlic, and stir until the garlic softens and the mixture begins to bubble.

   Kitchen notes · Added by ReelsMeals: Honey begins to bubble and garlic softens. Stir so the garlic softens evenly.

2. 2

   Sprinkle the chili flakes into the bubbling honey, stir briefly, then remove from heat and let the glaze cool for 2–3 minutes until it thickens slightly.

   Kitchen notes · Added by ReelsMeals: Glaze thickens slightly as it cools. Remove it from heat before it darkens.

Main method

3. 3

   Cut the chicken thighs into bite‑size pieces and set aside.

4. 4

   In a shallow bowl, combine flour and cornstarch; season with smoked paprika, cayenne pepper, and black pepper to taste.

   Kitchen notes · Added by ReelsMeals: Dry coating is evenly mixed and seasoned. Break up any clumps before coating the chicken.

5. 5

   In a second bowl, whisk the eggs together with a splash of buttermilk and the same spices for extra flavor.

   Kitchen notes · Added by ReelsMeals: Egg and buttermilk mixture is uniform. Whisk until the spices are evenly distributed.

6. 6

   Roll each chicken piece first in the flour‑cornstarch mixture, ensuring an even coating, then dip it into the egg mixture, letting excess drip off.

   Kitchen notes · Added by ReelsMeals: Each piece has an even flour coating before dipping. Let excess egg mixture drip off before the next coating.

7. 7

   Press the egg‑coated chicken into the crushed cornflakes, patting gently so the flakes adhere firmly.

   Kitchen notes · Added by ReelsMeals: Cornflakes adhere across the chicken surface. Press gently so the coating stays attached.

8. 8

   Arrange the coated chicken pieces on a single layer in the air‑fryer basket; lightly spray with oil spray.

9. 9

   Air‑fry at 400°F (392°F) for 10 minutes, then flip the pieces, spray again, and continue cooking for another 8–10 minutes until the crust is golden and the chicken reaches an internal temperature of 167°F (165°F).

   Kitchen notes · Added by ReelsMeals: Crust is golden and chicken reaches the stated safe internal temperature. Arrange pieces in one layer for even air flow.

10. 10

    While the chicken cooks, prepare the hot honey glaze as described in the component section.

11. 11

    Once the chicken is done, transfer the pieces to a large bowl, pour the warm glaze over them, and toss gently to coat every piece evenly.

    Kitchen notes · Added by ReelsMeals: Chicken is evenly coated with glaze. Toss gently to keep the crust intact.

12. 12

    Allow the glazed chicken to rest for 2 minutes so the glaze sets, then serve immediately.