This Crispy Hot Honey Feta Chicken is a delightful dish that’s both sweet and spicy! The chicken is fried to a perfect crunch, topped with tangy feta cheese, and drizzled with hot honey. Yum!
Trust me, you’ll want to make extra—even your family will be asking for seconds! 🎉 I love serving it with a simple salad to balance the flavors. It’s easy and oh-so-tasty!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you prefer, you could use chicken thighs for a juicier option, or even turkey cutlets if you have them handy.
Panko Breadcrumbs: These give the chicken an extra crispy texture. If you can’t find panko, regular breadcrumbs will work, but the crispiness may be a bit different. You might also try crushed cornflakes for a fun twist!
Feta Cheese: Crumbly feta adds a wonderful tangy flavor. If you don’t have feta, goat cheese or even cotija could be tasty substitutes. Adjust the amount based on your preference!
Hot Sauce: Use your favorite hot sauce to mix with honey. If you prefer less heat, go for a milder sauce or use just one tablespoon. For more kick, add cayenne or switch up the hot sauce brand.
How Do I Get the Coating Super Crispy?
The secret to a crispy coating is all in the dredging process! Make sure to coat the chicken in flour, then egg, and finally the panko mixture thoroughly. This ensures the breadcrumbs stick well.
- Pound the chicken evenly—it makes a big difference in cooking time and texture!
- Heat your oil to the right temperature. Too low and the coating will absorb oil, making it soggy. You can test it by dropping a breadcrumb in; it should sizzle.
- Don’t overcrowd the pan while frying—give each piece some space. This allows them to crisp up without steaming.
How to Make Crispy Hot Honey Feta Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Oil, for frying (vegetable or canola)
For the Hot Honey Sauce:
- 1/3 cup honey
- 1 to 2 tablespoons hot sauce (adjust for heat preference)
- 1 teaspoon red pepper flakes (optional, for extra heat)
For Serving:
- 1/2 cup feta cheese, crumbled or cut into small cubes
- Cherry tomatoes, for serving (optional)
- Fresh arugula or salad greens, for serving (optional)
How Much Time Will You Need?
This recipe will take about 25-30 minutes in total. You’ll need around 10 minutes for prep, like pounding the chicken and setting up your stations, and another 15-20 minutes for cooking and assembly. It’s quick enough for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by pounding the chicken breasts until they are about 1/2 inch thick. This helps them cook evenly. Once you’ve pounded them, season both sides generously with salt and black pepper.
2. Set Up Dredging Stations:
Get ready by preparing three shallow bowls. In the first bowl, add the flour. In the second bowl, crack and beat the eggs. In the third bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, and smoked paprika.
3. Coat the Chicken:
Take each chicken breast and dredge it in the flour first, shaking off any excess. Next, dip it into the beaten eggs, letting the extra drip off. Finally, press the chicken into the panko mixture, covering it well so it’s fully coated.
4. Fry the Chicken:
Heat about 1/4 inch of oil in a large skillet over medium-high heat. When the oil is hot (test by dropping in a breadcrumb to see if it sizzles), carefully add the coated chicken breasts. Fry each side for about 4-5 minutes or until they’re golden brown and crispy. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
5. Make the Hot Honey Sauce:
While the chicken cooks, mix together the honey, hot sauce, and red pepper flakes (if you like it extra spicy) in a small bowl to make the hot honey sauce.
6. Drain the Chicken:
Once the chicken is cooked, move it to a plate lined with paper towels to soak up any excess oil.
7. Plate and Serve:
Place the cooked chicken on a bed of fresh arugula or salad greens. You can add cherry tomatoes around it for a pop of color and taste!
8. Add the Final Touches:
Drizzle the hot honey sauce generously over the crispy chicken. Finally, sprinkle the feta cheese on top while the chicken is still warm so it melts just a bit.
9. Enjoy!
Serve immediately and enjoy your delightful Crispy Hot Honey Feta Chicken! It pairs wonderfully with a side salad, some rice, or roasted veggies.
FAQ for Crispy Hot Honey Feta Chicken
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use chicken thighs for a juicier option or even go with turkey cutlets. For a vegetarian alternative, try using thick slices of eggplant or tofu for a similar texture.
What If I Don’t Have Panko Breadcrumbs?
No worries! Regular breadcrumbs will work in a pinch, but for extra crunch, consider crushed cornflakes or even breadcrumbs made from crackers. Just keep in mind that the texture and flavor might vary slightly.
How Do I Store Leftovers?
Store any leftover Crispy Hot Honey Feta Chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes to help maintain the crispiness. You can also microwave it, but the texture may be softer.
Can I Make the Hot Honey Sauce Ahead of Time?
Yes! You can prepare the hot honey sauce in advance and store it in the refrigerator for up to a week. Just reheat it gently before drizzling over the chicken!
