Crispy Hot Honey Feta Chicken
Imagine golden, crunchy chicken cutlets oozing with creamy feta, all drizzled with a sticky, spicy hot honey glaze. This Crispy Hot Honey Feta Chicken hits all the right notes—savory, sweet, spicy, and tangy in one glorious bite.
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.
Notes
You can stuff and bread the chicken ahead and refrigerate. Freeze without honey for up to 2 months. Reheat and add fresh honey before serving.