Crispy Hot Honey Feta Chicken (Print-Friendly Version)
Crispy chicken breast, feta crumbles, and a hot honey drizzle deliver bold, balanced flavor with every bite.
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
0.5 cup crumbled feta cheese
03 -
1 cup panko breadcrumbs
04 -
0.5 cup all-purpose flour
05 -
2 large eggs
06 -
1 teaspoon garlic powder
07 -
1 teaspoon smoked paprika
08 -
0.5 teaspoon salt
09 -
0.5 teaspoon black pepper
10 -
2 tablespoons olive oil or neutral oil, for pan frying
→ Hot Honey Sauce
11 -
0.5 cup honey
12 -
1–2 teaspoons hot sauce, to taste
13 -
1 teaspoon red pepper flakes
14 -
1 tablespoon apple cider vinegar
# How to Make It:
01 -
Slice chicken breasts horizontally to create thinner cutlets if thick, ensuring even cooking.
02 -
Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper.
03 -
Dredge each cutlet in flour, dip into egg, then coat in seasoned panko breadcrumbs, pressing firmly to adhere.
04 -
Heat oil in a large skillet over medium heat. Cook chicken cutlets for 4–5 minutes per side, or until golden and cooked through, reaching an internal temperature of 74°C. Work in batches if necessary.
05 -
In a small saucepan, combine honey, hot sauce, red pepper flakes, and apple cider vinegar. Warm over low heat until just bubbling, then remove from heat.
06 -
Transfer hot chicken cutlets to a plate. Sprinkle crumbled feta cheese over immediately to soften. Drizzle with warm hot honey sauce before serving. Optionally garnish with extra feta or fresh herbs.
# Additional Tips:
01 -
Let the breaded chicken rest for 5–10 minutes before frying for an extra crispy texture.
02 -
Store-bought hot honey may be used as a substitute; adjust heat level to preference.
03 -
Goat cheese or blue cheese can replace feta for an alternative flavor profile.
04 -
Chicken thighs may be substituted; adjust cooking time accordingly.
05 -
For a lighter version, bake at 220°C for 20–25 minutes, turning halfway through.