Imagine golden, crunchy chicken cutlets oozing with creamy feta, all drizzled with a sticky, spicy hot honey glaze. Yeah, it’s as dreamy as it sounds. This Crispy Hot Honey Feta Chicken hits all the right notes—savory, sweet, spicy, and tangy in one glorious bite. Whether you’re hosting friends or just need a little dinnertime pick-me-up, this recipe is a guaranteed crowd-pleaser. Bonus: it’s secretly easy and totally weeknight-friendly!
Table of Contents
Why You’ll Love This Recipe
- Hot honey + crispy chicken = flavor explosion.
- Stuffed with creamy feta for a melty, tangy surprise inside.
- Easy enough for a weeknight, impressive enough for guests.
- Big texture energy—crunchy outside, juicy inside, drippy glaze on top.
- Pairs well with everything from salad to mashed potatoes.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | American-Mediterranean Fusion |
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | ~40 minutes |
| Servings | 4 |
| Focus Keyword | crispy hot honey feta chicken |
Ingredients
Here’s what you’ll need to make this crispy hot honey feta chicken sing:
- Chicken breasts – Boneless and skinless; sliced into cutlets for quicker cooking and extra crisp.
- Feta cheese – Tangy and creamy; perfect for stuffing.
- Eggs – Helps the coating stick and gives a golden finish.
- All-purpose flour – Base layer for that crunchy crust.
- Panko breadcrumbs – Adds serious crunch factor.
- Garlic powder, smoked paprika, black pepper – Flavor boosters for the coating.
- Hot honey – The spicy-sweet drizzle of dreams. (You can DIY it!)
- Olive oil or neutral oil – For frying till golden perfection.
👉 Scroll down for the full recipe card with measurements and details!
How to Make Crispy Hot Honey Feta Chicken
1. Prep and Stuff the Chicken
Slice each chicken breast in half horizontally to create cutlets. Then, use a sharp knife to cut a pocket in the side of each one—don’t slice all the way through! Stuff generously with crumbled feta, then gently press to seal.
2. Coat It Up
Set up your breading station: one bowl with flour, one with beaten eggs, and one with seasoned panko breadcrumbs. Dip each stuffed cutlet in the flour, then egg, then breadcrumbs—pressing to coat well.
3. Fry to Crispy Gold
In a large skillet, heat oil over medium heat. Once hot, fry the chicken for about 4–5 minutes per side or until golden, crispy, and cooked through. Transfer to a paper towel–lined plate to rest.
4. Drizzle That Hot Honey
Warm your hot honey just a touch—either homemade (hot sauce + honey!) or store-bought. Drizzle generously over the crispy chicken while it’s still hot so it soaks into all the nooks and crannies.
Pro Tips
- Use thin-cut chicken or pound thick breasts to even thickness for faster, crispier cooking.
- Freeze feta for 5 minutes before stuffing—it crumbles less!
- Don’t overcrowd the pan—fry in batches if needed for max crispiness.
Flavor Variations
- Swap feta for goat cheese for a tangier twist.
- Try adding chopped herbs (like parsley or thyme) to the feta for herby vibes.
- Use buffalo honey instead of hot honey for extra heat and tang.
Serving Suggestions
- Serve over a bed of garlicky mashed potatoes or fluffy rice.
- Pair with a simple arugula salad for a fresh contrast.
- Or go all in: add it to a toasted brioche bun with slaw for a dreamy sandwich!
Make-Ahead & Storage
- Make-Ahead: You can stuff and bread the chicken up to a day in advance—store covered in the fridge.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked chicken (without honey) for up to 2 months. Reheat and drizzle fresh hot honey before serving.
- Reheating: Oven or air fryer works best to bring back the crisp!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless thighs work great—just adjust the cook time a bit.
How spicy is hot honey?
It’s mild-to-medium heat. Control the kick by using more or less hot sauce when making your own.
Can I bake instead of fry?
You bet! Bake at 425°F for about 20–25 minutes, flipping halfway. Spray with oil for that crispy finish.
What’s the best way to seal the chicken with feta inside?
Use toothpicks or press the edges gently. Don’t overstuff—it’ll help keep things tidy.
Final Thoughts
This crispy hot honey feta chicken is the kind of recipe that makes you do a little happy dance in the kitchen. It’s comforting but bold, crunchy but creamy, and just the right amount of fancy without the stress. Whether it’s a Wednesday night or a dinner party spotlight, this one’s gonna shine. So get ready to fall in love—fork first.
Crispy Hot Honey Feta Chicken
Equipment
- Skillet
- Mixing Bowls
- Knife
Ingredients
Chicken
- 4 chicken breasts boneless, skinless, sliced into cutlets
- 1 cup feta cheese crumbled
Breading Station
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
Frying and Sauce
- 1/4 cup olive oil or neutral oil, for frying
- 1/4 cup hot honey store-bought or homemade
Instructions
- Slice each chicken breast in half horizontally to create cutlets. Cut a pocket in each and stuff with feta.
- Set up breading station with separate bowls for flour, beaten eggs, and panko mixed with spices.
- Dip each stuffed cutlet in flour, then egg, then seasoned panko. Press to coat thoroughly.
- Heat oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side, until golden and cooked through.
- Warm the hot honey slightly and drizzle generously over hot chicken. Serve immediately.