Description
Crispy Hot Honey Feta Chicken features juicy, golden-fried chicken breasts coated in crunchy panko breadcrumbs, topped with creamy, slightly crispy feta cheese, and finished with a drizzle of spicy-sweet hot honey. This recipe balances heat, sweetness, and savory flavors for an irresistible dinner that’s simple yet packed with texture and flavor.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup (110g) Honey
- 1 1/2 tsp Hot Sauce (Frank’s or Cholula recommended)
- 3/4 tsp Chilli Flakes
Chicken and Coating
- 2 x 250g / 9oz Chicken Breasts
- 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 (6-8 tbsp as needed for frying)
Topping
- 200g / 7oz Feta Cheese, crumbled
Instructions
- Prepare Hot Honey Sauce: Combine honey, hot sauce, and chilli flakes in a microwave-safe bowl and warm for about 20 seconds until slightly runny. Stir well and set aside to cool. Alternatively, warm gently in a small pot on the stove until simmering, then allow to cool. Adjust heat level by varying chilli flakes or hot sauce quantity.
- Slice Chicken: Horizontally slice the chicken breasts through the center to create four evenly sized thinner pieces, which ensures faster, even cooking and crispier coating.
- Mix Seasonings: In a small bowl or pot, combine paprika, salt, onion powder, garlic powder, dried oregano, cayenne, and black pepper to create the seasoning blend.
- Set up Breading Stations: Arrange three shallow dishes and a tray: Dish 1 holds plain flour mixed with half the seasoning; Dish 2 has beaten eggs; Dish 3 contains panko breadcrumbs mixed with the remaining seasoning. This classic dredging setup ensures even and flavorful coating for the chicken.
- Coat the Chicken: One piece at a time, dredge chicken thoroughly first in the seasoned flour, then dip into the beaten eggs, and finally press into the seasoned panko breadcrumbs until completely coated. Place coated pieces onto the tray.
- Fry the Chicken: Pour enough vegetable oil into a large frying pan to coat the base and heat over medium-high until oil is hot enough that a breadcrumb sizzles on contact. Fry the chicken in batches if necessary (2 at a time if your pan is small), cooking for 3-4 minutes per side until the outside is deep golden brown and crispy, and the chicken is cooked through. Transfer fried chicken to a wire rack to drain excess oil.
- Add Feta and Grill: Generously cover each crispy chicken piece with crumbled feta. Place under a high grill and cook until the feta softens, turns buttery, and develops a light golden crust on top (about 3-5 minutes). Keep an eye on the cheese to avoid burning.
- Serve: Drizzle the hot honey sauce over the feta-topped chicken according to taste. Serve immediately for best texture and flavor. Leftover honey sauce can be stored tightly sealed in the refrigerator for future use.
Notes
- Crispy chicken breasts topped with creamy feta cheese and drenched in a spicy-sweet hot honey sauce make for an irresistibly delicious dinner.
- Adjust the heat level by varying the amount of chilli flakes and hot sauce in the honey mixture.
- Working in batches during frying helps maintain oil temperature and ensures even crispiness.
- For extra crispiness, pat chicken pieces dry before dredging and frying.
- Leftover hot honey sauce can be refrigerated tightly sealed and reused for other dishes or drizzling.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 20.58 g
- Sodium: 1254 mg
- Fat: 24.35 g
- Saturated Fat: 7.42 g
- Unsaturated Fat: 13.06 g
- Trans Fat: 0.012 g
- Carbohydrates: 34.71 g
- Fiber: 1.2 g
- Protein: 38.48 g
- Cholesterol: 192 mg
