Description
This Crispy Hot Honey Feta Chicken recipe combines juicy, crispy chicken breasts coated in a flavorful seasoned breadcrumb crust, topped with buttery soft feta cheese and drizzled with a spicy, sweet hot honey sauce. Perfect for a delicious dinner that delivers a harmonious blend of heat, sweetness, and savory notes.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup (110g) Honey
- 1 1/2 tsp Hot Sauce (such as Frank’s or Cholula)
- 3/4 tsp Chilli Flakes
Chicken and Coating
- 2 x 250g (9oz) Chicken Breasts, sliced horizontally to make 4 even pieces
- 2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 35g (1/4 cup) Plain Flour
- 2 Eggs, beaten
- 65g (1 cup) Panko Breadcrumbs
- Vegetable Oil, as needed (6-8 tbsp) for frying
Topping
- 200g (7oz) Feta, crumbled
Instructions
- Prepare Hot Honey Sauce: Combine honey, hot sauce, and chilli flakes in a bowl and warm in the microwave for about 20 seconds, or gently heat on the stove until just simmering. Stir and set aside to cool. Adjust the heat level by adding more chilli flakes or hot sauce if desired.
- Slice and Season Chicken: Horizontally slice each chicken breast through the center to create 4 even pieces. In a small bowl, mix together paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper to create the seasoning blend.
- Coat Chicken Pieces: Line up three shallow dishes: one with flour mixed with half the seasoning, one with beaten eggs, and one with panko breadcrumbs mixed with the remaining seasoning. Dredge each chicken piece through flour, then egg, then breadcrumbs, ensuring a thorough and even coating at each step. Place coated chicken pieces on a tray.
- Fry Chicken: Heat enough vegetable oil in a large pan over medium-high heat to coat the base. When the oil is hot enough that breadcrumbs sizzle upon contact, fry chicken in batches if necessary. Cook each piece for 3-4 minutes per side until golden, crispy, and cooked through. Transfer to a wire rack set over the tray to drain.
- Top with Feta and Grill: Distribute crumbled feta evenly over the fried chicken pieces, covering as much surface as possible. Place under a high grill until the feta begins to turn golden, becoming buttery soft and slightly crisp on top.
- Serve: Drizzle the prepared hot honey sauce over the feta-topped chicken and serve immediately. Store any leftover hot honey tightly sealed in the fridge for future use.
Notes
- You can adjust the spiciness of the hot honey by increasing or decreasing the amount of hot sauce and chili flakes.
- Use a wire rack after frying to keep the chicken crispy by letting excess oil drain away.
- If you don’t have a grill, you can briefly place the chicken under a broiler to melt and brown the feta.
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) to ensure safety.
- Leftover hot honey keeps well refrigerated for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (with sauce and topping)
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 870 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 120 mg
Keywords: crispy chicken, hot honey, feta, spicy chicken, fried chicken, panko chicken, honey sauce, quick dinner, spicy sweet chicken
