Thai Fried Chicken

Thai Fried Chicken


"A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo."

Ingredients 4 h 50 m {{adjustedServings}} servings 1032 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1032 kcal
  • 52%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 102.1g
  • 33%
  • Protein:
  • 76.1 g
  • 152%
  • Cholesterol:
  • 305 mg
  • 102%
  • Sodium:
  • 1428 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
  4. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Tips & Tricks
Chicken Fried Chicken

Have the kids help you make this tasty fried chicken recipe.

Triple-Dipped Fried Chicken

See how to make the crispiest, tastiest homemade fried chicken ever.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating


Reviews 17

  1. 29 Ratings


These were absolutely fantastic! My husband and his friend were well on their way to eating every single drumstick, but I managed to snag one for myself, and I'm glad I did! I am truly a beginning cook, just graduated from boxed macaroni and cheese, and they were so easy to make! The only problem I had was that a lot of the bread crumb coating came off when I tried turning them over in the oil. Any suggestions?

Sarah Jo

This. Was. Incredible. If I could give this more than five stars, I totally would. I made sure my drumsticks were dry before coating and I made sure to shake the excess coating off before dropping in the oil. I added some pepper for taste and I mixed some chili sauce and honey mustard to go on the side of the drumsticks. These went so fast I had no time to take pictures. Even my kids inhaled their portion and asked for more!


This was really good! I used thighs instead of drumsticks, but followed the recipe exactly other than that. Thanks for a unique new way to make fried chicken!