Crispy Hot Honey Chicken (Printable Version)

Crunchy chicken cutlets with creamy feta and a drizzle of spicy-sweet hot honey for a bold twist.

# What You'll Need:

→ Chicken & Seasoning

01 - 2 boneless skinless chicken breasts (9 oz each), halved horizontally
02 - 2 teaspoons paprika
03 - 1 teaspoon salt
04 - ½ teaspoon onion powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon black pepper
08 - ¼ teaspoon cayenne pepper

→ Breading Station

09 - ¼ cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 cup Panko breadcrumbs

→ Frying & Topping

12 - 6 to 8 tablespoons vegetable oil for frying
13 - 7 ounces crumbled feta cheese

→ Hot Honey

14 - ⅓ cup honey
15 - 1½ teaspoons hot sauce (Frank's or Cholula recommended)
16 - ¾ teaspoon red chili flakes

# Directions:

01 - In a small bowl, whisk together honey, red chili flakes, and hot sauce. Warm gently over low heat or in microwave for 20 seconds, stirring occasionally. Set aside to allow flavors to meld.
02 - Slice each chicken breast horizontally to create thin, even cutlets. In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Divide seasoning mixture into two equal portions.
03 - Mix first portion of spice blend into flour. Mix remaining spice blend into Panko breadcrumbs. Arrange three shallow bowls in sequence: spiced flour, beaten eggs, and spiced Panko. This assembly-line setup ensures efficient breading.
04 - Working with one cutlet at a time, dredge thoroughly in spiced flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Coat completely with spiced Panko, pressing gently to ensure adhesion. Place breaded cutlets on a clean plate.
05 - Heat 6 to 8 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry chicken cutlets 3 to 4 minutes per side until deeply golden and crisp. Transfer to wire rack to drain excess oil.
06 - Arrange fried cutlets on a baking sheet in single layer. Distribute crumbled feta cheese evenly over each cutlet. Place under broiler 1 to 2 minutes until feta softens and develops light browning.
07 - Remove from broiler and transfer to serving platter. Drizzle hot honey generously over each cutlet while still hot. Serve immediately with desired accompaniments.

# Additional Tips::

01 -
  • It's crispy on the outside, tender inside, and the feta-hot honey situation elevates everything beyond ordinary chicken.
  • Twenty minutes of active time means you can pull off something restaurant-quality on a weeknight without the stress.
  • The flavor balance—salty, spicy, sweet, creamy—keeps your mouth genuinely surprised with every bite.
02 -
  • Overcrowding the pan during frying will drop your oil temperature and turn your cutlets soggy instead of crispy—fry in two batches if you need to, it's worth it.
  • The hot honey absolutely must be warm when you drizzle it; cold or room-temperature honey on hot feta tastes disconnected and lazy.
03 -
  • If you don't have a broiler or prefer air frying, spray your breaded cutlets with cooking oil and air fry at four hundred degrees for eight to ten minutes, flipping halfway—you'll lose the feta broil step but gain convenience.
  • Bulgarian feta has a creamier, slightly less salty profile than Greek feta, which can feel more elegant here, though either works beautifully.
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