Description
This Crispy Hot Honey Feta Chicken recipe features tender chicken cutlets coated in a flavorful blend of panko breadcrumbs, parmesan, and spices, fried to golden perfection, then drizzled with a sweet and spicy hot honey sauce and topped with creamy crumbled feta and fresh herbs. Perfect for a quick weeknight dinner that offers a delightful balance of crispy, spicy, and savory flavors.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts (sliced in half lengthwise to make 4 cutlets)
- 1/2 cup (75g) all-purpose flour
- 2 large eggs
- 1 cup (100g) panko breadcrumbs
- 1/2 cup (50g) grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For Frying and Sauce
- 1/2 cup (120ml) vegetable oil (for frying)
- 1/4 cup (60ml) honey
- 1 tbsp hot sauce (adjust to taste)
- 1/2 tsp red pepper flakes
- 1 tbsp butter (optional, for richness)
Toppings and Garnish
- 1/2 cup (100g) crumbled feta cheese
- 1 tbsp fresh parsley or basil (chopped, for garnish)
Instructions
- Prepare the Chicken Cutlets: Slice the two large chicken breasts in half lengthwise to create four thin cutlets. This ensures even cooking and crispy texture.
- Mix Dry Ingredients: In a shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, garlic powder, smoked paprika, salt, and black pepper thoroughly. This mixture adds a flavorful crust to the chicken.
- Prepare the Breading Stations: Set up three shallow dishes – one with all-purpose flour, the second with beaten eggs, and the third with the breadcrumb mixture. This classic breading process helps the coating adhere well.
- Bread the Chicken: Dredge each chicken cutlet first in flour, shaking off excess, then dip into beaten eggs, and finally coat well with the breadcrumb mixture. Make sure each piece is evenly coated for maximum crispiness.
- Heat the Oil and Fry: In a large skillet, heat the vegetable oil over medium heat until hot but not smoking. Fry each breaded chicken cutlet for about 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; fry in batches if necessary.
- Make the Hot Honey Sauce: While the chicken cooks, combine honey, hot sauce, red pepper flakes, and butter in a small saucepan over low heat. Stir gently until the butter melts and ingredients are well-blended, creating a smooth, spicy-sweet glaze.
- Drizzle the Sauce: Once the chicken is cooked and slightly cooled, drizzle the hot honey sauce generously over each piece, ensuring every bite has a perfect balance of heat and sweetness.
- Add Feta and Garnish: Sprinkle crumbled feta cheese over the sauced chicken to add a creamy, tangy flavor. Garnish with freshly chopped parsley or basil for a fresh herbal touch and vibrant presentation.
- Serve Immediately: Serve your Crispy Hot Honey Feta Chicken warm, ideally with sides like a fresh salad, roasted vegetables, or your favorite grains for a complete and satisfying meal.
Notes
- For extra crispiness, press the breadcrumb mixture onto the chicken firmly when coating.
- Adjust the amount of hot sauce and red pepper flakes based on your preferred spice level.
- Butter in the hot honey sauce is optional but adds a rich depth of flavor.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat in a skillet to maintain crispiness.
- Substitute vegetable oil with olive oil for a different flavor profile, but monitor heat carefully.
