Crispy Hot Honey Feta Chicken (Print version)
Crispy panko-crusted chicken with broiled feta and a spicy hot honey drizzle. A 30-minute dinner that balances crunchy, salty, and sweet.
# Ingredients:
For the chicken and breading
01 -
2 large boneless skinless chicken breasts (about 10 oz / 280 g each)
02 -
1/4 cup (35 g) all-purpose flour
03 -
2 large eggs, beaten
04 -
1 cup (60 g) panko breadcrumbs
05 -
3 tablespoons vegetable oil
For the seasoning
06 -
2 teaspoons paprika
07 -
1 teaspoon fine sea salt
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon dried oregano
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon cayenne pepper
For the topping
13 -
1/2 cup (75 g) crumbled feta cheese
For the hot honey
14 -
1/3 cup (110 g) honey
15 -
1 1/2 teaspoons hot sauce (such as Frank's or Cholula)
16 -
3/4 teaspoon red chili flakes
# Instructions:
01 -
Halve each breast horizontally to make thin cutlets. Pat them very dry with paper towels so the breading adheres and the crust stays crisp.
02 -
Mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Divide it between the flour and the panko so every layer is flavored.
03 -
Coat each piece in seasoned flour, then beaten egg, then seasoned panko. Press the crumbs on firmly so they stick.
04 -
Heat a thin layer of oil in a large skillet over medium-high heat. Fry the cutlets for 3 to 4 minutes per side until deep golden and crisp. Work in batches and do not crowd the pan.
05 -
Transfer the chicken to a foil-lined sheet. Crumble feta over each piece and broil for 2 to 3 minutes until the cheese softens and just starts to turn golden at the edges.
06 -
Whisk honey with hot sauce and chili flakes. Warm it slightly if it is too thick, then drizzle over the chicken right before serving.
# Good to know:
01 -
Slice chicken horizontally for even cooking.
02 -
Work in batches when frying to maintain crispness.