Print

Crispy Hot Honey Feta Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 73 reviews

This Crispy Hot Honey Feta Chicken recipe offers a deliciously crunchy chicken breast coated in a spicy and sweet hot honey glaze, topped with warm, melted feta cheese. Perfect for a flavorful dinner that balances heat, sweetness, and tanginess with a satisfying crisp exterior.

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 and Coating

  • 2 x 250g (9oz) Chicken Breasts, horizontally sliced to create 4 even-sized 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
  • Veg Oil, as needed (6-8 tbsp)

Topping

  • 200g (7oz) Feta Cheese, crumbled

Instructions

  1. Prepare Hot Honey Sauce: Combine the honey, hot sauce, and chili flakes in a microwave-safe bowl. Warm in the microwave for about 20 seconds, then stir and allow to cool. Alternatively, warm the mixture gently on the stove until it simmers, then remove from heat and cool. Adjust heat levels to taste by varying the chili flakes and hot sauce amount.
  2. Slice and Season Chicken: Horizontally slice the chicken breasts through the center to create four even-sized pieces. Combine paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper in a small bowl to make the seasoning mix.
  3. Prepare Coating Stations: Set up three large shallow dishes: one with the flour combined with half the seasoning mix, one with the beaten eggs, and one with Panko breadcrumbs mixed with the remaining seasoning. Dredge each chicken piece first in the flour mixture, then the egg, and finally coat thoroughly with the seasoned Panko crumbs. Place coated chicken on a tray.
  4. Fry Chicken: Heat enough vegetable oil in a large pan over medium-high heat to coat the base. When the oil is hot (test by dropping a breadcrumb in to see if it sizzles rapidly), carefully add the chicken pieces. If all do not fit, cook in batches, topping up oil as needed. Fry chicken for 3-4 minutes per side until deep golden brown, crispy, and cooked through. Transfer fried chicken to a wire rack fitted over a tray to drain excess oil and keep crisp.
  5. Add Feta and Grill: Generously sprinkle crumbled feta over the fried chicken pieces, covering as much as possible. Place under a high grill until the feta begins to turn golden and slightly crisp but remains buttery soft.
  6. Serve: Drizzle the chicken liberally with the prepared hot honey sauce according to your preferred taste. Serve immediately. Store leftover hot honey sauce tightly covered in the refrigerator.

Notes

  • Adjust chili flakes and hot sauce amounts to control heat level of the hot honey.
  • Use a wire rack after frying to maintain crispiness and drain excess oil.
  • If frying in batches, keep cooked chicken warm in a low oven while finishing the others.
  • For best texture, use Panko breadcrumbs instead of regular ones.
  • Store leftover hot honey sauce in an airtight container in the fridge for up to two weeks.

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