Description
Crispy Hot Honey Feta Chicken is a flavorful and easy-to-make dish featuring juicy, seasoned chicken breasts coated in a crunchy breadcrumb crust, topped with buttery soft feta cheese and drizzled with a spicy sweet hot honey glaze. This recipe combines the perfect balance of heat, sweetness, and savoriness for a deliciously satisfying meal that’s perfect for dinner or entertaining guests.
Ingredients
Scale
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
- 2 x 250g / 9oz Chicken Breasts (horizontally sliced into 4 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
Breading
- 35g / 1/4 cup Plain Flour
- 2 Eggs, beaten
- 65g / 1 cup Panko Breadcrumbs
Cooking
- Vegetable Oil, as needed (6-8 tbsp)
Topping
- 200g / 7oz Feta, crumbled
Instructions
- Prepare Hot Honey Sauce: Combine the honey, hot sauce, and chilli flakes in a bowl. Warm in the microwave for about 20 seconds or simmer briefly on the stove. Stir the mixture well and let it cool to allow the flavors to infuse. Adjust the spiciness by adding more chilli flakes or hot sauce as desired.
- Slice and Season Chicken: Horizontally slice each chicken breast through the center to create four even pieces. In a small bowl or pot, mix together the paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper for the seasoning blend.
- Set Up Breading Stations: Prepare three shallow dishes: the first with plain flour mixed with half of the seasoning blend, the second with beaten eggs, and the third with panko breadcrumbs mixed with the remaining seasoning. Arrange a tray nearby to place the coated chicken pieces.
- Coat the Chicken: One by one, dredge each chicken piece through the flour mixture, then dip in the beaten egg, followed by coating thoroughly in the seasoned panko breadcrumbs. Place the coated chicken pieces on the tray and ensure even coverage at each stage.
- Fry the Chicken: Heat vegetable oil in a large pan over medium-high heat, enough to coat the base. When the oil is hot (breadcrumb sizzles on contact), carefully add the chicken pieces in batches if needed. Fry each side for 3-4 minutes until golden, crispy, and cooked through. Transfer fried chicken to a wire rack placed over the tray to drain excess oil.
- Add Feta and Grill: Generously cover the fried chicken pieces with crumbled feta. Place under a high grill until the feta becomes buttery soft and starts to turn golden and slightly crisp on top, about a few minutes.
- Serve: Drizzle the prepared hot honey over the grilled feta chicken according to your taste and serve immediately. Leftover hot honey should be tightly stored in the refrigerator.
Notes
- Hot Honey can be customized by adjusting the amount of chilli flakes or hot sauce. Heating the honey helps the flavors infuse better. It can be made ahead and stored refrigerated.
- For a baked alternative, pre-toast the seasoned panko breadcrumbs at 180°C (350°F) for 5 minutes until light golden. After coating the chicken, bake at 220°C (430°F) for 10 minutes per side, spraying with oil before flipping, until crispy and cooked through. Then proceed with adding feta and grilling.
- This dish pairs well with sides like rocket/arugula salad and potato wedges. Explore other side dishes to complement the flavors.
- Calories estimation may be slightly higher as not all flour, egg, and breadcrumbs adhere fully to the chicken.
