What the heck is this?
Imagine the crispiest, juiciest chicken cutlet you’ve ever had — now drizzle it with sweet, spicy hot honey and sprinkle it with salty crumbles of creamy feta. It’s savory, it’s spicy, it’s tangy, it’s everything. This Crispy Hot Honey Feta Chicken hits every craving at once and somehow still feels fancy enough to serve at a dinner party. Plus, it’s surprisingly easy and cooks up faster than you can say “more hot honey, please.”
Why You’ll Love This Recipe
- Ultra crispy outside, juicy inside — true chicken goals.
- Hot honey + feta = flavor bomb you didn’t know you needed.
- Ready in about 30 minutes.
- Kid-approved and adult-obsessed.
- Can be made with chicken breast or thighs — your call.
The Good Stuff You’ll Need
For the Chicken:
- 2 large chicken breasts, sliced into cutlets (or use thighs)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (vegetable or avocado oil)
For the Hot Honey:
- 1/3 cup honey
- 1–2 tbsp hot sauce (adjust to your spice level)
- 1/4 tsp red pepper flakes (optional, for extra kick)
For Topping:
- 1/2 cup crumbled feta cheese
- Chopped fresh parsley or chives
Let’s Do This
Step 1: Set Up Your Breading Station
Grab three shallow bowls. Fill one with flour. In the second, beat the eggs. In the third, mix panko, parmesan, paprika, garlic powder, salt, and pepper.
Step 2: Bread the Chicken
Dredge each chicken cutlet in the flour (shake off excess), then dip into the eggs, then coat thoroughly in the panko mixture. Press that coating on nice and firm!
Step 3: Fry to Golden Perfection
Heat about 1/2 inch oil in a large skillet over medium-high heat. Once shimmering, fry the chicken 3–4 minutes per side until golden brown and cooked through (internal temp of 165°F). Drain on a wire rack or paper towels.
Step 4: Make the Hot Honey
In a small saucepan, warm the honey over low heat. Stir in hot sauce and red pepper flakes. Let it get a little bubbly but not boiling, then remove from heat.
Step 5: Assemble and Serve
Drizzle the hot honey generously over the crispy chicken. Shower with crumbled feta and sprinkle fresh herbs over the top. Serve hot and bask in the glory.
Serving Suggestions
- Serve over a bed of arugula or with a crisp cucumber salad.
- Great with mashed potatoes, sweet potato fries, or roasted veggies.
- Add a side of creamy ranch or tzatziki for dipping because why not?
Switch It Up
- Make It Sandwich Style: Stuff the chicken into a brioche bun with pickles and more feta.
- Go Greek: Serve with pita, tzatziki, and fresh veggies.
- Spice Swap: Try chili crisp instead of hot sauce for a different kind of heat.
Make-Ahead Tips
- Bread the chicken ahead of time and refrigerate for up to 4 hours before frying.
- The hot honey can be made in advance and kept at room temp for a few days. Just rewarm gently before using.
Questions People Actually Ask
Q: Can I bake it instead of frying?
A: Totally. Brush with oil and bake at 425°F for about 20 minutes, flipping halfway, until crispy and cooked through.
Q: Can I air fry it?
A: Yep! Air fry at 400°F for 12–14 minutes, flipping once.
Q: How spicy is the hot honey?
A: You control the heat! Start with a little hot sauce and taste-test your way to the spice level you want.
Crispy Hot Honey Feta Chicken: Your New Favorite Chicken Glow-Up
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Imagine the crispiest, juiciest chicken cutlet you’ve ever had — now drizzle it with sweet, spicy hot honey and sprinkle it with salty crumbles of creamy feta. It’s savory, it’s spicy, it’s tangy, it’s everything. This Crispy Hot Honey Feta Chicken hits every craving at once and somehow still feels fancy enough to serve at a dinner party. Plus, it’s surprisingly easy and cooks up faster than you can say “more hot honey, please.”
Ingredients
For the Chicken:
2 large chicken breasts, sliced into cutlets (or use thighs)
1 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup grated parmesan cheese
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Oil for frying (vegetable or avocado oil)
For the Hot Honey:
1/3 cup honey
1–2 tbsp hot sauce (adjust to your spice level)
1/4 tsp red pepper flakes (optional, for extra kick)
For Topping:
1/2 cup crumbled feta cheese
Chopped fresh parsley or chives
Instructions
Step 1: Set Up Your Breading Station
Grab three shallow bowls. Fill one with flour. In the second, beat the eggs. In the third, mix panko, parmesan, paprika, garlic powder, salt, and pepper.
Step 2: Bread the Chicken
Dredge each chicken cutlet in the flour (shake off excess), then dip into the eggs, then coat thoroughly in the panko mixture. Press that coating on nice and firm!
Step 3: Fry to Golden Perfection
Heat about 1/2 inch oil in a large skillet over medium-high heat. Once shimmering, fry the chicken 3–4 minutes per side until golden brown and cooked through (internal temp of 165°F). Drain on a wire rack or paper towels.
Step 4: Make the Hot Honey
In a small saucepan, warm the honey over low heat. Stir in hot sauce and red pepper flakes. Let it get a little bubbly but not boiling, then remove from heat.
Step 5: Assemble and Serve
Drizzle the hot honey generously over the crispy chicken. Shower with crumbled feta and sprinkle fresh herbs over the top. Serve hot and bask in the glory.
Notes
Serve over a bed of arugula or with a crisp cucumber salad.
Great with mashed potatoes, sweet potato fries, or roasted veggies.
Add a side of creamy ranch or tzatziki for dipping because why not?
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~450 calories
- Protein: ~32g