Description
This Crispy Hot Honey Feta Chicken recipe features tender, seasoned chicken breasts coated in a crunchy panko breadcrumb crust, fried to golden perfection and topped with melted feta cheese. Finished with a spicy and sweet hot honey drizzle infused with chili flakes, it offers a delicious balance of flavors and textures perfect for a satisfying meal.
Ingredients
Hot Honey Mixture
- 1/3 cup (110g) Honey
- 1 1/2 tsp Hot Sauce (e.g., Frank’s or Cholula)
- 3/4 tsp Chilli Flakes
Chicken and Seasoning
- 2 x 250g (9oz) Chicken Breasts
- 2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/4 tsp Cayenne Pepper
- Black Pepper, to taste
Dredging Stations
- 35g (1/4 cup) Plain Flour
- 2 Eggs, beaten
- 65g (1 cup) Panko Breadcrumbs
Cooking
- Vegetable Oil, as needed (6-8 tbsp for frying)
- 200g (7oz) Feta, crumbled
Instructions
- Prepare the Hot Honey: Combine the honey, hot sauce, and chilli flakes in a microwave-safe bowl. Microwave for about 20 seconds until warmed, then stir well. Alternatively, gently simmer in a small pot on the stove, then remove from heat and allow to cool so the chili flakes infuse their flavor.
- Prepare the Chicken: Slice each chicken breast horizontally to create four even pieces. In a small bowl, mix together paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper for seasoning.
- Set up Dredging Stations: Arrange three shallow dishes: in the first, combine the plain flour with half of the seasoning mixture; in the second, beat the eggs; and in the third, mix the panko breadcrumbs with the remaining seasoning.
- Coat the Chicken: Dredge each chicken piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the coated pieces on a tray ready for frying.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until a breadcrumb sizzles immediately upon contact. Fry the chicken pieces in batches for 3-4 minutes per side or until golden and crispy. Transfer the fried chicken to a wire rack set over paper towels to drain excess oil.
- Add Feta and Grill: Sprinkle the crumbled feta evenly over the crispy chicken. Place the chicken under a hot grill or broiler on high for 2-3 minutes until the feta starts to turn golden and slightly crispy.
- Serve: Drizzle the infused hot honey generously over the feta-topped chicken breasts. Serve immediately with your choice of side dishes for a spicy, sweet, and crunchy meal.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy crust and avoid soggy chicken.
- You can adjust the amount of chili flakes and hot sauce in the honey to suit your preferred spice level.
- Slicing the chicken breasts horizontally into thinner pieces helps them cook evenly and quickly.
- Using a wire rack to drain fried chicken keeps it crispier than placing it directly on paper towels.
- If you prefer a less spicy dish, reduce or omit the chili flakes and hot sauce in the honey glaze.
