Description
This Crispy Hot Honey Feta Chicken features juicy chicken breasts coated in a crunchy seasoned breadcrumb crust, topped with creamy, golden grilled feta, and drizzled with a sweet and spicy hot honey sauce. The combination of crispy, tangy, spicy, and sweet flavors makes it an irresistibly delicious dinner perfect for a flavorful meal.
Ingredients
Scale
For the Hot Honey Sauce
- 1/3 cup (110g) Honey
- 1 1/2 tsp Hot Sauce (Frank’s or Cholula recommended)
- 3/4 tsp Chilli Flakes
For the Chicken
- 2 x 250g (9oz) Chicken Breasts (horizontally sliced to make 4 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 (6-8 tbsp for frying)
- 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 warm. Stir and let cool. Alternatively, gently bring to a simmer in a small pot on the stove then remove from heat and cool. Adjust the heat level to your preference by adding more chilli flakes or hot sauce.
- Prepare Chicken Breasts: Horizontally slice the chicken breasts through the center so you have 4 even pieces. In a small bowl or pot, mix together paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper to form the seasoning mix.
- Set Up Breading Stations: Arrange three shallow dishes and a large tray. In the first shallow dish, combine plain flour with half the seasoning mix. In the second, place the beaten eggs. In the third, combine Panko breadcrumbs with the remaining seasoning. This setup will allow efficient and thorough coating of the chicken.
- Coat the Chicken: Take each chicken piece and dredge it first through the seasoned flour, ensuring full coverage. Next, dip into the beaten eggs. Finally, coat thoroughly in the seasoned Panko breadcrumbs. Place the coated chicken pieces on the tray to rest while you prepare to fry.
- Fry the Chicken: Heat enough vegetable oil in a large pan over medium-high heat to coat the base of the pan. When hot enough that breadcrumbs sizzle immediately, carefully add the chicken pieces. Fry for 3 to 4 minutes per side until the coating turns deep golden brown and crispy and the chicken is cooked through and steaming hot inside. Work in batches if necessary, topping up the oil between batches. Place cooked chicken on a wire rack set over a tray to drain excess oil.
- Add Feta and Grill: Generously sprinkle crumbled feta over each crispy chicken piece, covering as much surface as possible. Place the chicken under a high grill until the feta turns golden brown, becomes buttery soft, and develops a slightly crisp top.
- Serve: Plate the feta-topped chicken and drizzle your preferred amount of the prepared hot honey sauce over each piece. Serve immediately and enjoy the delightful combination of crispy chicken, creamy feta, and sweet-spicy honey. Store leftover hot honey sauce tightly covered in the refrigerator.
Notes
- This dish combines crispy chicken breasts with creamy, grilled feta and a sweet, spicy hot honey drizzle for a truly irresistible dinner.
- The hot honey sauce can be adjusted for spiciness by altering the amount of chilli flakes and hot sauce used.
- Using a wire rack to drain fried chicken helps keep the coating crispy by preventing sogginess from sitting in oil.
- Grilling the feta adds a lovely golden crust and mellows its tangy flavor.
- Store any leftover hot honey sauce in the refrigerator to keep it fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 20.58 g
- Sodium: 1254 mg
- Fat: 24.35 g
- Saturated Fat: 34.71 g
- Unsaturated Fat: 13.061 g
- Trans Fat: 0.012 g
- Carbohydrates: 34.71 g
- Fiber: 1.2 g
- Protein: 38.48 g
- Cholesterol: 192 mg
