Description
This Crispy Hot Honey Feta Chicken recipe features juicy chicken breasts coated in a crunchy seasoned breadcrumb crust, topped with creamy, golden feta cheese, and finished with a drizzle of sweet and spicy hot honey. It’s a perfect blend of textures and flavors that’s easy to make and absolutely delicious.
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
- 2x 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)
- 200g / 7oz Feta, crumbled
Instructions
- Prepare the Hot Honey Sauce: Combine honey, hot sauce, and chilli flakes in a bowl. Warm gently in the microwave for about 20 seconds or heat in a small pot on the stove until simmering. Stir and allow to cool. Adjust chili and hot sauce levels to your preferred heat intensity.
- Slice the Chicken: Horizontally slice each chicken breast through the center to create 4 evenly sized pieces for uniform cooking.
- Mix Seasonings: In a small bowl, mix together paprika, salt, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper.
- Set up Breading Stations: Prepare three shallow dishes: first with plain flour mixed with half of the seasoning mix, second with the beaten eggs, and third with panko breadcrumbs combined with the remaining seasoning.
- Bread the Chicken: Dredge each chicken piece first in the flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Place coated chicken pieces on a large tray.
- Fry the Chicken: Heat 6-8 tablespoons of vegetable oil in a large pan over medium-high heat until hot (test by dropping a breadcrumb in the oil – it should sizzle immediately). Fry chicken in batches if necessary, cooking for 3-4 minutes on each side until golden brown and cooked through. Transfer cooked chicken to a wire rack set over a tray to drain excess oil.
- Add Feta and Grill: Sprinkle crumbled feta evenly over the fried chicken pieces. Place the tray under a high grill until the feta turns golden and slightly crisp, becoming buttery soft.
- Serve: Drizzle the prepared hot honey sauce over the feta-topped chicken. Serve immediately and refrigerate any leftover hot honey tightly sealed.
Notes
- Crispy chicken breasts topped with creamy feta and drizzled with hot honey create an irresistible balance of textures and flavors.
- Adjust the heat of the hot honey sauce by varying the amount of chili flakes and hot sauce to suit your taste.
- For even cooking, slice chicken breasts to similar thickness and sizes.
- Use a wire rack to drain the chicken after frying to keep it crispy instead of soggy.
- Leftover hot honey sauce stores well refrigerated and can be used as a delicious condiment for other dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 20.58 g
- Sodium: 1254 mg
- Fat: 24.35 g
- Saturated Fat: 8.00 g
- Unsaturated Fat: 13.06 g
- Trans Fat: 0.01 g
- Carbohydrates: 34.71 g
- Fiber: 1.2 g
- Protein: 38.48 g
- Cholesterol: 192 mg
