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Crispy Hot Honey Feta Chicken Recipe

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Crispy Hot Honey Feta Chicken is a flavorful dish featuring chicken breasts coated in a spiced panko breadcrumb crust, fried to golden perfection, topped with warm, golden feta cheese, and drizzled with a spicy and sweet hot honey sauce. This 35-minute recipe balances heat, sweetness, and savory notes for a delightful meal perfect for any occasion.

  • Total Time: 35 minutes
  • Yield: 4 servings

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 Coating

  • 2 x 250g (9oz) Chicken Breasts (sliced horizontally to make 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
  • 35g (1/4 cup) Plain Flour
  • 2 Eggs, beaten
  • 65g (1 cup) Panko Breadcrumbs
  • Vegetable Oil, as needed (6-8 tbsp)

Additional

  • 200g (7oz) Feta Cheese, crumbled

Instructions

  1. Prepare Hot Honey Sauce: Combine honey, hot sauce, and chilli flakes in a microwave-safe bowl and warm in the microwave for about 20 seconds. Stir well and let it cool. Alternatively, heat gently on the stove until simmering, then remove from heat and cool. Adjust the spice level to taste.
  2. Prepare Chicken: Slice the chicken breasts horizontally through the center to create four even-sized pieces. In a small bowl, mix paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper thoroughly.
  3. Set Up Breading Stations: Line up three shallow dishes: the first with plain flour mixed with half the seasoning mix, the second with beaten eggs, and the third with panko breadcrumbs combined with the remaining seasoning. Place a large tray nearby to place the coated chicken pieces.
  4. Coat the Chicken: Dredge each piece of chicken sequentially through the flour, egg, and breadcrumb mixtures, ensuring each piece is thoroughly coated, especially with the panko breadcrumbs. Place the coated chicken on the tray.
  5. Fry the Chicken: Heat vegetable oil in a large pan over medium-high heat, adding enough to coat the base (6-8 tbsp). When the oil is hot (confirmed by a sizzle test with breadcrumbs), fry the chicken pieces in batches if necessary. Cook each side for 3-4 minutes until deep golden and crispy, and the chicken is cooked through and piping hot in the center. Transfer fried chicken to a wire rack over the tray to drain excess oil.
  6. Add Feta and Grill: Generously sprinkle the crumbled feta cheese over the chicken breasts. Place them under a high grill and cook until the feta starts to turn golden and becomes soft with a slight crisp on top.
  7. Serve: Drizzle the preferred amount of hot honey sauce over the feta-topped chicken. Serve immediately. Store any leftover hot honey sauce tightly sealed in the refrigerator.

Notes

  • You can adjust the spiciness of the hot honey dipping sauce by varying the amount of hot sauce and chilli flakes.
  • Ensure the oil is hot enough before frying to get a crispy crust and prevent sogginess.
  • Using a wire rack after frying helps keep the chicken crispy by draining excess oil.
  • If the grill is too close or hot, watch carefully to avoid burning the feta cheese.
  • Leftover hot honey sauce should be refrigerated tightly sealed and can be reused for other dishes or as a drizzle.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

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