Description
Crispy Hot Honey Feta Chicken features juicy chicken breasts coated in a seasoned crispy panko crust, fried to golden perfection, topped with buttery soft feta cheese, and finished with a spicy-sweet hot honey drizzle. This flavorful dish is an exciting blend of heat, sweetness, and creamy savory notes, perfect for a satisfying main course.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup honey (110g)
- 1 1/2 tsp hot sauce (such as Frank's or Cholula)
- 3/4 tsp chili flakes
Chicken and Coating
- 2 chicken breasts, 250g / 9 oz each (total 4 pieces after slicing)
- 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
- 1/4 cup plain flour (35g)
- 2 eggs, beaten
- 1 cup panko breadcrumbs (65g)
- 6-8 tbsp vegetable oil (for frying)
Topping
- 200g / 7 oz feta cheese, crumbled
Instructions
- Prepare the hot honey sauce: Combine the honey, hot sauce, and chili flakes in a bowl. Warm in the microwave for about 20 seconds or heat gently on the stove until just simmering. Stir to blend and then let it cool to allow flavors to infuse.
- Slice the chicken: Horizontally slice each chicken breast through the center, creating 4 even-sized pieces total.
- Mix seasoning: In a small pot or bowl, combine paprika, salt, onion powder, garlic powder, oregano, cayenne pepper, and black pepper.
- Set up dredging stations: Prepare three large shallow dishes: one with flour mixed with half the seasoning, one with beaten eggs, and the last with panko breadcrumbs mixed with the remaining seasoning.
- Coat the chicken: Dredge each chicken piece first in the seasoned flour, then dip in the egg, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the coated chicken on a tray.
- Heat oil and fry chicken: Add enough vegetable oil to a large pan to coat the bottom and heat it over medium-high heat. Once the oil sizzles a breadcrumb rapidly, fry the chicken pieces in batches if needed, for 3-4 minutes on each side, until golden, crispy, and cooked through.
- Drain and prepare for feta topping: Place the fried chicken on a wire rack over a tray to drain excess oil.
- Add feta and grill: Cover each piece generously with crumbled feta cheese. Place under a high grill until the feta softens, becomes buttery, and turns slightly golden on top.
- Serve: Drizzle the hot honey sauce over the chicken to taste. Serve immediately and enjoy.
Notes
- To adjust spiciness of the hot honey, add extra chili flakes or hot sauce after cooling the mixture.
- Hot honey sauce can be prepared ahead and stored tightly sealed in the fridge.
- If preferring baked chicken, lightly toast seasoned breadcrumbs at 180°C/350°F for 5 minutes, then bake coated chicken at 220°C/430°F for 10 minutes, flip and bake another 8-10 minutes until crisp and cooked through, then continue with feta and grilling.
- This dish pairs beautifully with fresh rocket/arugula and potato wedges or your favorite side dishes.
- Calories are slightly overestimated as not all the coating ingredients fully adhere to the chicken during frying.
Nutrition
- Serving Size: 1 chicken piece with topping
- Calories: 480 kcal
- Sugar: 15 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 140 mg
