Description
This Crispy Hot Honey Feta Chicken recipe combines crispy fried chicken breasts with a spicy-sweet hot honey drizzle and a golden, melted feta topping. The chicken is double-coated in seasoned flour and panko breadcrumbs, fried to perfection, then finished under the grill with crumbly feta cheese. The hot honey sauce adds a wonderful balance of heat and sweetness, making this dish both flavorful and satisfying, perfect for a quick yet impressive dinner.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup (110g) Honey
- 1 1/2 tsp Hot Sauce (e.g., Frank’s or Cholula)
- 3/4 tsp Chilli Flakes
Chicken and Coating
- 2 x 250g (9oz) Chicken Breasts
- 2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Black 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 the Hot Honey: Combine the honey, hot sauce, and chilli flakes in a microwave-safe bowl. Microwave for about 20 seconds until warmed, then stir well. Alternatively, simmer gently in a small pot on the stove, then remove from heat and let cool to allow the chilli flakes to infuse the honey thoroughly. Set aside.
- Prepare the Chicken: Horizontally slice each chicken breast to create four even, thin pieces. In a small bowl, mix together paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper to create the seasoning blend.
- Set up Dredging Stations: Arrange three shallow dishes: the first combining plain flour with half of the seasoning mixture; the second holding the beaten eggs; the third containing panko breadcrumbs mixed with the remaining seasoning.
- Coat the Chicken: Dredge each piece of chicken first in the seasoned flour ensuring an even coat, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the coated chicken pieces on a tray as you go to keep them ready for frying.
- Fry the Chicken: Heat enough vegetable oil in a large skillet over medium-high heat. Test the oil by dropping a breadcrumb – it should sizzle immediately. Fry the chicken in batches if necessary, cooking each piece for about 3-4 minutes per side until golden brown and crispy. Transfer the fried chicken to a wire rack placed over a tray lined with paper towels to drain any excess oil.
- Add Feta and Grill: Evenly distribute the crumbled feta over the crispy fried chicken breasts. Place the chicken under a hot grill (broiler) on high for 2-3 minutes, or until the feta starts to turn golden and slightly crispy.
- Serve: Drizzle the infused hot honey generously over the feta-topped chicken. Serve immediately alongside your preferred sides for a perfectly balanced, spicy-sweet meal.
Notes
- For best results, ensure chicken pieces are evenly sliced for uniform cooking.
- Use a wire rack to drain fried chicken to maintain crispiness and avoid sogginess.
- If you prefer less heat, reduce the amount of chilli flakes or hot sauce in the honey.
- Panko breadcrumbs provide extra crispiness compared to regular breadcrumbs.
- This dish pairs wonderfully with a fresh salad, roasted vegetables, or steamed rice.
- The feta topping adds a creamy, tangy contrast to the spicy hot honey and crispy chicken.
