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Last Updated on June 25, 2025

Craving something bold, cheesy, and wildly flavorful? This crispy hot honey feta chicken recipe checks every box. Think: juicy chicken cutlets with a golden panko crust, creamy melted feta, and a sticky hot honey drizzle that brings the heat. It tastes gourmet, but it’s surprisingly easy to pull off on a busy weeknight.

In this post, I’ll walk you through every step of the recipe, give you make-ahead tips, and answer the most common questions so you can master this dish like a pro. Let’s dig in.

Why You’ll Love This Recipe

The texture contrast is incredible. Crispy on the outside, juicy in the center, with a creamy-savory top layer of feta and a sweet-heat glaze? You get all the good stuff in every bite.

It’s restaurant-quality at home. This dish looks and tastes like something off a trendy bistro menu—but with simple ingredients you probably already have.

Customizable for all heat levels. Want a little kick or a big burn? The hot honey glaze can easily be adjusted to your taste.

Great for meal prep. Bread the chicken in advance, or make the glaze ahead to save time.

Ingredients You’ll Need

Chicken:

1.5 lb boneless, skinless chicken breasts (or thighs)
Salt, pepper, smoked paprika, garlic powder, onion powder
2 eggs
1/4 cup flour
1 cup panko breadcrumbs
Olive oil for frying

Hot Honey Glaze:

1/3 cup honey
1 tbsp hot sauce (Frank’s, sriracha, or your fave)
1/2 – 1 tsp red pepper flakes (adjust to taste)

Topping:

6-7 oz crumbled feta
Fresh parsley (optional)

Step-by-Step Instructions

Step 1: Make the hot honey glaze.
Combine honey, hot sauce, and red pepper flakes in a small saucepan or heat-safe bowl. Warm it gently until everything melts together. Set aside.

Step 2: Prep the chicken.
If using thick breasts, slice them horizontally to make thin cutlets. Pat dry and season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.

Step 3: Bread the chicken.
Set up three bowls: one with flour, one with beaten eggs, one with panko. Dredge each piece of chicken in flour, then egg, then panko. Press the crumbs in to help them stick.

Step 4: Cook until crispy.
In a large skillet, heat a thin layer of oil over medium heat. Fry the chicken in batches (don’t overcrowd the pan) for about 4–5 minutes per side, until golden brown and fully cooked.

Step 5: Add feta and glaze.
Transfer chicken to a baking dish or oven-safe pan. Top with crumbled feta and drizzle with hot honey. Broil for 1–2 minutes to melt the cheese slightly.

Step 6: Serve it hot.
Garnish with chopped parsley and serve right away. Great with a side of rice, a crisp salad, or even fries.

Substitutions & Variations

Use chicken thighs instead of breasts for extra juiciness.
Bake it: Instead of frying, bake breaded chicken at 400°F for 20–25 minutes. Add feta and glaze in the last few minutes.
Make it dairy-free: Swap feta with a dairy-free cheese crumble.
Go gluten-free: Use almond flour and gluten-free panko.

Make Ahead Tips

Glaze: Make up to a week ahead. Store in the fridge and warm before using.
Breaded chicken: You can bread the chicken and refrigerate up to 24 hours ahead.
Freezer hack: Freeze breaded uncooked chicken on a tray, then store in a freezer bag. Bake straight from frozen!