Description
This Crispy Hot Honey Feta Chicken recipe features tender chicken breasts coated in a crunchy, seasoned breadcrumb crust, fried to golden perfection, topped with buttery soft feta cheese, and finished with a luscious drizzle of spicy, sweet hot honey sauce. The combination of crispy coating, creamy feta, and the bold flavors of honey and chili create a mouthwatering dish that’s perfect for a flavorful dinner.
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 Coating
- 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
- 1/2 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, crumbled
Instructions
- Prepare the Hot Honey Sauce: Combine honey, hot sauce, and chili flakes in a bowl and warm in the microwave for about 20 seconds. Stir and let cool. Alternatively, gently simmer in a small pot then remove from heat to cool. Adjust the heat by modifying chili flakes or hot sauce to your taste.
- Slice and Season Chicken: Slice each chicken breast horizontally through the center to create four even pieces. In a small bowl, mix paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper to create the seasoning blend.
- Set Up Dredging Stations: Prepare three large shallow dishes and a large tray. Combine half of the seasoning with the flour in the first dish, keep beaten eggs in the second, and mix the remaining seasoning with Panko breadcrumbs in the third. Thoroughly coat each chicken piece, first in the flour mixture, then egg, then breadcrumb mixture, and place on the tray.
- Fry the Chicken: Heat enough vegetable oil in a large pan over medium-high heat to coat the base. When the oil is hot enough that breadcrumbs sizzle on contact, carefully place chicken pieces in the pan (work in batches if needed). Fry each side for 3-4 minutes until deep golden and crispy, and the chicken is cooked through. Transfer cooked chicken to a wire rack above the tray to drain.
- Add Feta and Grill: Generously cover the fried chicken with crumbled feta. Place under a high grill until the feta becomes golden and buttery soft with a little crisp on top.
- Serve: Drizzle the hot honey sauce over the chicken to taste and serve immediately. Store leftover honey sauce tightly sealed in the refrigerator.
Notes
- Adjust the heat levels of the hot honey sauce by increasing or decreasing the chili flakes and hot sauce amounts.
- Ensure the oil is hot enough before frying to achieve a crispy coating without absorbing excess oil.
- Use a wire rack to drain fried chicken and keep it crispy rather than placing directly on paper towels.
- The feta topping can be substituted with other melting cheeses if desired, but feta adds a distinctive tangy creaminess.
- Store leftover hot honey sauce refrigerated for up to two weeks.
