Description
Experience crispy, juicy chicken breasts topped with creamy, buttery feta cheese and drizzled with a perfectly balanced hot honey glaze. This Hot Honey Crispy Feta Chicken recipe combines sweet, spicy, and savory flavors with a satisfying crunch, making it an irresistible dish for any dinner occasion.
Ingredients
Scale
Hot Honey Glaze
- 1/3 cup (110g) Honey
- 1 1/2 tsp Hot Sauce (Frank’s or Cholula recommended)
- 3/4 tsp Chilli Flakes
Chicken and Coating
- 2x 250g (9oz) Chicken Breasts, sliced horizontally to create 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)
Topping
- 200g (7oz) Feta, crumbled
Instructions
- Prepare Hot Honey Glaze: Combine honey, hot sauce, and chilli flakes in a bowl. Warm it in the microwave for about 20 seconds or on the stove by bringing to a simmer and then cooling. Adjust heat by varying chilli flakes and hot sauce to your taste.
- Slice Chicken: Horizontally slice each chicken breast through the center to create four even-sized pieces.
- Mix Seasonings: In a small bowl or pot, combine paprika, salt, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper.
- Set Up Dredging Stations: Arrange three shallow dishes and a large tray. In the first dish, combine flour with half of the seasoning mix. In the second dish, place the beaten eggs. In the third, mix panko breadcrumbs with the remaining seasoning.
- Coat Chicken: Dredge each piece of chicken first through the flour mixture, then the egg, followed by the seasoned panko breadcrumbs. Ensure the chicken is thoroughly coated at every stage, especially the breadcrumbs, then place coated pieces on the tray.
- Fry Chicken: Heat enough vegetable oil in a large pan over medium-high heat to coat the base. When hot enough (test by dropping a breadcrumb which should immediately sizzle), carefully add the chicken pieces. Fry 3-4 minutes on each side until the outside is deep golden and crispy and the inside is cooked through and hot. Work in batches if necessary, topping up oil as needed. Transfer cooked chicken to a wire rack over the tray to drain.
- Add Feta and Grill: Generously scatter crumbled feta over the fried chicken, covering as much as possible. Place under a high grill until the feta softens, turns golden, and develops a lightly crisp texture on top.
- Serve: Drizzle your preferred amount of the prepared hot honey glaze over the feta-topped chicken. Enjoy immediately. Store any leftover hot honey tightly sealed in the refrigerator.
Notes
- This dish features crispy chicken breasts topped with creamy feta and drenched in a sweet and spicy hot honey glaze, making it irresistibly flavorful.
- Adjust the heat level of the honey glaze by modifying the amount of chilli flakes and hot sauce.
- Ensure the oil is sufficiently hot before frying to achieve a crispy crust without absorbing excess oil.
- Use a wire rack to drain fried chicken to maintain crispiness.
- Leftover hot honey glaze can be refrigerated tightly sealed for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 20.58 g
- Sodium: 1254 mg
- Fat: 24.35 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 13.06 g
- Trans Fat: 0.012 g
- Carbohydrates: 34.71 g
- Fiber: 1.2 g
- Protein: 38.48 g
- Cholesterol: 192 mg
