Crispy Hot Honey Feta Chicken
A meal that crackles with golden crispiness, exudes creamy richness, and ends with a hint of sweet heat is unquestionably comforting. This recipe for Crispy Hot Honey Feta Chicken not only fills you up, but it also makes memories. You can see yourself serving this supper on a cool fall night, with the windows slightly fogged up from the warmth of the kitchen and the smell of sizzling chicken and honey with chile floating through the home.
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The salty taste of feta from family excursions to the Mediterranean, the golden crunch of fried cutlets from Sunday dinners, and the unmistakable heat-sweet combo I learned about from Southern hot honey traditions all inspired this recipe. This dish is a tribute to those memories of the sounds and smells that come to mind: the sizzling pan in my grandmother’s kitchen, the cracked pepper on feta salads during summer vacations, and the first time I had spicy honey over grilled cornbread in a roadside cafe.
Crispy Hot Honey Feta Chicken is more than just a recipe; it’s a party. Not only is it wonderful, but it also makes us all slow down, tell tales, and enjoy each bite. It’s become a family favorite. This meal is great for date night, a quiet dinner at home, or just to indulge yourself. It gives a little warmth and a lot of delight to the table.
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Why You’ll Love This Recipe
- The flavors are perfectly balanced, with sweet, spicy, salty, and acidic notes.
- Satisfyingly Crunchy: The Panko coating always gives you that golden crust that you can’t resist.
- This dish looks and tastes great, yet it’s easy to make at home.
- Feta Twist: When you melt feta cheese over hot, crispy chicken, it makes a creamy layer that is unlike any other.
A meal that crackles with golden crispiness, exudes creamy richness, and ends with a kiss of sweet heat is definitely comforting. This recipe for Crispy Hot Honey Feta Chicken doesn’t just fill you up; it also makes memories. You could serve this supper on a cold fall night, with the windows fogged up from the heat of the kitchen and the fragrance of chicken and chili-infused honey filling the home.
This meal was inspired by a mix of flavors I loved as a kid: the salty tang of feta from family excursions to the Mediterranean, the golden crunch of fried cutlets from Sunday dinners, and the distinct heat-sweet combo I learned about from Southern hot honey traditions. This recipe is a tribute to those memories that make me feel something—like the sizzling pan in my grandmother’s kitchen, the cracked pepper over feta salads on summer vacations, and the first time I tasted spicy honey over grilled cornbread in a country cafe.
Crispy Hot Honey Feta Chicken is more than just a recipe; it feels like a party. It’s a family favorite not only because it tastes good, but also because it makes us all calm down, share tales, and enjoy each bite. This meal adds a little warmth and a lot of delight to the table, whether you’re making it for date night, a quiet supper in, or just to treat yourself.
Ingredients
- 110 g (⅓ cup) honey
- 1½ teaspoons of hot sauce, such Frank’s or Cholula
- ¾ teaspoon of chili flakes
- Two 250 g (9 oz) chicken breasts, cut in half across the middle
- 2 teaspoons of paprika
- 1 teaspoon of salt
- ½ teaspoon each of garlic powder, onion powder, dried oregano, and black pepper
- ¼ tsp cayenne pepper
- 35 grams (¼ cup) of ordinary flour
- Two beaten eggs
- 65 grams (1 cup) Panko breadcrumbs
- 6 to 8 tablespoons of vegetable oil for frying
- 200 grams (7 ounces) of crumbled feta cheese
Instructions
- Mix the honey: In a small bowl, mix the honey, chili flakes, and hot sauce. Heat it up a little bit on the stove or in the microwave. Let it sit to make the spice stronger.
- Cut and season the chicken: Carefully cut each breast into thin, even cutlets. Put all the dry spices in a small bowl and mix them together. Put half of the mix into the flour and the other half into the Panko.
- To make the dredge crispy, set up three stations: one with flour and spices, one with beaten eggs, and one with seasoned Panko. Put each piece of chicken in flour, then egg, and then Panko, pressing down hard to coat.
- To pan-fry, heat oil in a skillet over medium-high heat. Fry each cutlet for three to four minutes on each side. You want the edges to be a deep golden color and the finish to be sharp. To keep the crust, drain it on a wire rack.
- Put the cooked chicken on a baking sheet and add feta. Put crumbled feta on top of each piece and broil them for 1 to 2 minutes, or until the cheese starts to brown.
- Pour the honey over top: Put a lot of your spicy honey mixture on the hot feta chicken and serve right away. Every bite should have a crackle, melt, and tingling of taste.
Notes
- This dish goes great with roasted veggies or a salad that is crunchy.
- You can make the honey ahead of time and keep it for a week. Simply heat it up again before serving.
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Helpful Hints
- For very thin cutlets, use a meat mallet between sheets of parchment paper to cook them evenly.
- Oil is important: Fry in little amounts so the pan doesn’t get too full and the temperature drops.
- Greek feta is hard and acidic, while Bulgarian feta is creamier. Pick the one you like most based on how it feels.
- If you’re in a hurry, use pre-made hot honey. But if you make it yourself, it will be unique.
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Information
- Time to get ready: 20 minutes
- Time to cook: 15 minutes
- Total Time: 35 minutes
- Serves: 4
- Dinner Category
- Method: Fry in a pan and then broil
- Food: Comfort Fusion
- Diet: omnivore
Notes
- Roasted veggies or a crisp salad go great with this entrée.
- You can make the honey ahead of time and keep it for up to a week. Simply heat up before serving.
Nutritional Information (per serving)
- Calories: 512
- Carbs: 35 g
- Protein: 38 g
- Fat: 24 g
- Saturated Fat: 11 g
- Sugar: 21 g
- Sodium: 1250 mg
Questions That Come Up a Lot
- Can I fry the chicken in the air?
Yes. Spray the chicken with oil and air fried it at 400°F (200°C) for 8 to 10 minutes, turning it over halfway through. - Does the honey have to be hot?
You decide how spicy it is! For a milder version, leave out the chili flakes or use less hot sauce. - Can I use thighs of chicken?
Yes, although they might need to cook a little longer because they are thicker. If you need to, pound them flat.
How to Store
Put leftovers in an airtight jar in the fridge for up to three days. Put in a 350°F oven on a rack for 10 minutes, then drizzle with hot honey.
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The End
Crispy Hot Honey Feta Chicken is more than simply food; it’s an event. The first crunch, the warmth of chile on your lips, and the creamy melt of feta on soft chicken are what make it so good. This recipe will bring happiness, robust flavor, and a little culinary adventure to your table, whether you’re preparing for guests or yourself. It’s sure to become a favorite after you taste it.