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Crispy Hot Honey Feta Chicken

Author Kelly

Ingredients

Chicken & Coating:

  • 1.5  lb boneless skinless chicken breasts (or thighs)
  • 2  Tbsp olive oil
  • ½  tsp salt
  • ¼  tsp black pepper
  • 1  tsp smoked paprika
  • ½  tsp garlic powder
  • ½  tsp onion powder
  • ¼  tsp cayenne optional for extra heat
  • ¼ cup all-purpose flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs

Hot Honey Glaze:

  • ⅓ cup honey
  • 1  Tbsp hot sauce Frank’s, Sriracha, or similar
  • ¾  tsp red pepper flakes

Finishing Touch:

  • 7  oz crumbled feta
  • 1  Tbsp chopped parsley optional

Instructions

Make the Glaze

  1. In a small heat-safe bowl, stir together honey, hot sauce, and red pepper flakes. Warm gently in the microwave or on low heat until smooth. Set aside.
  2. Prepare the Chicken
  3. Slice breasts in half horizontally if thick to ensure even cooking.
  4. Season both sides with olive oil, salt, pepper, paprika, garlic, onion powder, and cayenne.
  5. Set up your breading station: flour, beaten eggs, and panko each in a bowl.

Bread the Chicken

  1. Dredge chicken in flour, shake off excess.
  2. Dip into egg, then coat in panko. Press crumbs in to stick.

Cook It Crispy

  1. Heat 1–2 Tbsp oil in a skillet over medium-high heat.
  2. Add chicken (in batches so as not to crowd) and cook 4–5 minutes per side until golden and cooked through (~165 °F).
  3. Transfer to a baking sheet or oven-safe skillet.

Add Feta & Glaze

  1. Sprinkle crumbled feta over hot chicken.
  2. Drizzle each with 1–2 Tbsp hot honey glaze.
  3. For extra melt, broil for ~1 minute until feta softens.

Serve & Garnish

  1. Finish with chopped parsley.
  2. Serve immediately—hot honey might set quickly!
  3. Ideal with rice, salad, roasted veggies, or fries.