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Crispy Hot Honey Feta Chicken Recipe

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4.2 from 6 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Crispy Hot Honey Feta Chicken recipe combines juicy, perfectly fried chicken breasts coated in a flavorful, crunchy panko crust with a spicy-sweet hot honey glaze and a rich, creamy feta topping. The chicken is seasoned with paprika and aromatic spices, pan-fried until golden and crispy, then finished under the grill to melt and slightly brown the feta cheese. It’s a delightful fusion of heat, sweetness, and tangy creaminess, perfect for a satisfying dinner.

Ingredients

Hot Honey Sauce

  • 1/3 cup / 110g Honey
  • 1 1/2 tsp Hot Sauce (Frank’s or Cholula recommended)
  • 3/4 tsp Chilli Flakes

Chicken and Seasoning

  • 2x 250g / 9oz Chicken Breasts (sliced horizontally to make 4 even pieces)
  • 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)

Topping

  • 200g / 7oz Feta Cheese, crumbled

Instructions

  1. Prepare Hot Honey Sauce: Combine honey, hot sauce, and chili flakes in a microwave-safe bowl and warm for about 20 seconds. Stir well and set aside to cool. Alternatively, gently warm on the stove until just simmering, then remove and cool. Adjust heat by varying chili flakes or hot sauce as preferred.
  2. Slice and Season Chicken: Horizontally slice chicken breasts to create four evenly sized pieces. In a small bowl, mix paprika, salt, onion powder, garlic powder, dried oregano, cayenne, and black pepper to create the seasoning blend.
  3. Prepare Breading Station: Arrange three shallow dishes: first with flour combined with half the seasoning, second with beaten eggs, third with panko breadcrumbs mixed with remaining seasoning. Dredge each chicken piece in flour, then egg, then panko, ensuring a thorough coating at each step. Place coated chicken on a tray.
  4. Fry Chicken: Heat enough vegetable oil in a large pan over medium-high heat to coat the base. When hot (breadcrumb sizzles immediately), carefully fry chicken in batches if necessary to avoid crowding, for 3-4 minutes per side until golden brown, crispy, and cooked through. Transfer to a wire rack set over a tray.
  5. Add Feta and Grill: Generously cover each piece of fried chicken with crumbled feta. Place under a high grill until the feta softens and begins to brown lightly, becoming buttery and slightly crisp on top.
  6. Serve: Drizzle hot honey sauce over the grilled feta chicken to taste and serve immediately. Store leftover hot honey tightly sealed in the refrigerator.

Notes

  • Adjust the level of spiciness by increasing or decreasing chili flakes and hot sauce according to your preference.
  • Slicing the chicken horizontally ensures even cooking and thinner pieces for a crispier crust.
  • Use a wire rack when resting fried chicken to keep it crispy by allowing excess oil to drip away.
  • The feta topping adds a creamy, tangy contrast to the spicy crunchy chicken, but can be omitted for a dairy-free option.
  • Leftover hot honey keeps well refrigerated in a sealed container for up to two weeks.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Frying
  • Cuisine: American

Find it online: https://myeasyplate.com/crispy-hot-honey-feta-chicken-recipe/