Description
Crispy Hot Honey Feta Chicken is a flavorful, crispy pan-fried chicken breast recipe coated in seasoned flour, egg, and panko breadcrumbs, topped with golden grilled feta, and drizzled with spicy sweet hot honey. This dish offers a perfect balance of heat, sweetness, and savory creaminess, ideal for an impressive main course.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup honey (110g)
- 1 1/2 tsp hot sauce (Frank's or Cholula recommended)
- 3/4 tsp chili flakes
Chicken and Seasoning
- 2 chicken breasts (each 250g/9oz), sliced horizontally into 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
Breading
- 35g plain flour (1/4 cup)
- 2 eggs, beaten
- 65g panko breadcrumbs (1 cup)
Other
- 6-8 tbsp vegetable oil for frying
- 200g crumbled feta cheese (7oz)
Instructions
- Prepare the Hot Honey Sauce: Combine the honey, hot sauce, and chili flakes in a bowl and warm in the microwave for about 20 seconds. Stir well and let it cool to allow the flavors to blend. Alternatively, warm gently on the stove until simmering, then cool.
- Slice the Chicken: Slice the two chicken breasts horizontally through the center, creating 4 equal-sized thinner pieces for even cooking.
- Mix Seasonings: In a small bowl or pot, mix paprika, salt, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper thoroughly.
- Prepare Breading Stations: Set up three shallow dishes: first with plain flour combined with half the seasoning mix, second with beaten eggs, and third with panko breadcrumbs mixed with the remaining seasoning.
- Coat the Chicken: Dredge each piece of chicken first in the seasoned flour, then dip into the egg, and finally coat thoroughly with the seasoned panko breadcrumbs. Place coated pieces on a tray ready for frying.
- Heat Oil and Fry Chicken: Add enough vegetable oil to coat the base of a large pan and heat over medium-high heat. When the oil is hot enough to sizzle breadcrumbs rapidly, fry the chicken pieces in batches if needed. Cook 3-4 minutes on each side until deep golden, crispy on the outside, and cooked through.
- Drain and Prepare for Feta Topping: Transfer fried chicken to a wire rack over a tray to drain excess oil and keep crispy.
- Add Feta and Grill: Cover the top of each chicken piece generously with crumbled feta. Place them under a hot grill until the feta is golden, slightly crispy on top, and soft inside, about 2-3 minutes.
- Serve: Drizzle the prepared hot honey sauce over the feta-topped chicken and serve immediately with your choice of sides such as rocket salad or potato wedges.
Notes
- Hot Honey can be made ahead and stored tightly covered in the fridge for convenience.
- Adjust spice level of hot honey by adding more chili flakes or hot sauce after cooling.
- For a baked version, toast seasoned breadcrumbs at 180C for 5 minutes, coat chicken, bake at 220C for 10 minutes, flip, bake another 8-10 minutes before adding feta and grilling.
- Serving suggestion includes rocket/arugula salad and potato wedges for a balanced meal.
- Calorie estimates may be slightly high due to oil absorption variations and imperfect breading adherence.
Nutrition
- Serving Size: 1 piece (approx. 200g)
- Calories: 520 kcal
- Sugar: 15 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 160 mg
