Crispy Hot Honey Feta Chicken arrives with a crisp, golden crust and a bright, silky finish — a refined dinner that balances heat, sweetness, and creamy tang. The contrast of crunchy panko, honey-spiked heat, and crumbled feta creates an elegant interplay of textures and flavors. For a complementary take on the same flavor family, see this hot honey feta chicken variation from our archives.
Why Make This Recipe
- Effortless Yet Elegant: simple techniques deliver restaurant-worthy results.
- Minimal Ingredients: pantry staples with a few fresh accents.
- Impressive Flavor: spicy-sweet glaze and salty, creamy feta create layered contrasts.
This version elevates ordinary pan-fried chicken with a hot honey glaze finished with crumbled feta and herbs. The technique focuses on high-heat crisping, a quick pan sauce to capture fond, and a finishing sprinkle of feta for a luxe texture contrast. For a pizza-inspired pairing idea, consider a similar topping approach used on this hot sausage feta honey pizza.
Ingredients
Base
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total), patted dry and sliced horizontally into 2 thinner cutlets
- Salt and freshly ground black pepper, to taste
Coating
- 3/4 cup panko breadcrumbs (lightly toasted) — gives extra crunch
- 1/3 cup finely grated Parmesan — for a savory, brown crust
- 1 teaspoon smoked paprika — warm color and gentle smokiness
Binding
- 2 large eggs, beaten with 1 tablespoon water — room temperature for even coating
Pan and Finish
- 2 tablespoons olive oil plus 1 tablespoon unsalted butter — butter at room temperature for silky browning
- 1/3 cup hot honey (or honey + 1/2 teaspoon chili flakes) — adjust heat to taste
- 1 tablespoon apple cider vinegar or lemon juice — brightens the glaze
Topping
- 3–4 oz feta, crumbled (use a dense, block-style feta rather than crumbled from a tub) — bring to room temperature for better texture
- 2 tablespoons fresh parsley, finely chopped — for freshness
- Lemon zest, finely grated, optional — a bright finishing note
How to Make Crispy Hot Honey Feta Chicken
- Season and set up stations. Season cutlets with salt and pepper. Place beaten eggs in one shallow bowl and the panko-Parmesan mixture in another. (Mini-tip: press the panko into the chicken to ensure an even crust.)
- Coat the chicken. Dip each cutlet into the egg, letting excess drip off, then press into the panko mix until well covered. The exterior should feel dry-to-the-touch before cooking.
- Heat the pan. Warm a large skillet over medium-high heat with the olive oil and butter. Heat until the butter foams and gives off a nutty aroma; the pan should be hot enough that a breadcrumb sizzles on contact.
- Cook the cutlets. Add cutlets in a single layer without crowding. Cook 3–4 minutes per side until deep golden brown and an instant-read thermometer reads 160°F (they will carry over to 165°F). The crust should be crisp and audible under a knife. (Mini-tip: resist moving them too soon — a stable sear forms a better crust.)
- Make the glaze. Remove cooked cutlets to a warm plate and reduce heat to low. Add hot honey and vinegar to the pan, stirring to loosen browned bits (deglaze the pan to capture all the flavor). Cook 30–45 seconds until glossy and syrupy.
- Finish the chicken. Return the cutlets to the pan briefly, spooning the glaze over each for an even sheen. Watch for a sticky, lacquered finish — glossy but not burnt.
- Plate and top. Transfer to plates, sprinkle crumbled feta, parsley, and lemon zest over the hot chicken so the feta softens slightly but retains texture.
How to Serve Crispy Hot Honey Feta Chicken
Serve on a warm platter with simple sides: buttered herbed couscous, wilted spinach, or roasted fingerling potatoes. For a refined look, slice each cutlet on the bias and fan over a smear of lemony yogurt or labneh. Drizzle a little extra hot honey just before serving and finish with a scatter of microgreens or finely sliced chives for height.
How to Store Crispy Hot Honey Feta Chicken
Cool completely before storing to prevent sogginess. Place in an airtight container with parchment between layers. Refrigerate up to 3 days. To re-crisp, oven-reheat at 400°F (200°C) for 8–10 minutes until hot and the crust regains texture; avoid microwaving, which will soften the coating. Store glaze separately for best texture if you expect multiple reheats.
Tips to Make Crispy Hot Honey Feta Chicken
- Dry the chicken thoroughly: less surface moisture yields a crisper crust.
- Toast panko lightly before coating for extra crunch and a deeper flavor.
- Use a thermometer: pull chicken at 160°F and let rest to reach 165°F for perfect juiciness.
- Balance the glaze: add acid (lemon or vinegar) to cut sweetness and sharpen flavors.
Variation (if any):
- Upgrade the cheese: swap feta for soft goat cheese for a creamier finish.
- Spice swap: infuse honey with chipotle or use harissa for a smokier heat profile.
- Presentation: serve on grilled polenta rounds and finish with a basil chiffonade for a Mediterranean slant.
FAQs:
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs and reduce cooking time slightly; thighs stay forgiving and yield a juicier result.
Is hot honey the same as honey with chili flakes?
Hot honey is typically a flavored honey; you can make your own by warming honey with chili flakes or a pinch of cayenne to taste.
How do I prevent the crust from falling off?
Press crumbs firmly into the egg-coated chicken and allow the coating to set on a sheet for 10 minutes before cooking. Cook on a properly preheated pan without excessive flipping.
Can I make this gluten-free?
Yes. Replace panko with crushed gluten-free crackers or gluten-free breadcrumbs and proceed the same way.
Conclusion
Crispy Hot Honey Feta Chicken combines crisp texture, a warming sweet heat, and the bright salinity of feta for a composed, modern dish that feels special without fuss. If you want further inspiration or a closely related take, explore this Crispy Hot Honey Feta Chicken | Don’t Go Bacon My Heart for variations and visuals. Please leave a comment to share your adjustments and photos, and consider sharing the recipe on social media. How would you make this dish your own?
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Crispy Hot Honey Feta Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Deliciously crispy chicken cutlets glazed with hot honey and topped with crumbled feta for a perfect balance of heat, sweetness, and creaminess.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total), patted dry and sliced horizontally into 2 thinner cutlets
- Salt and freshly ground black pepper, to taste
- 3/4 cup panko breadcrumbs (lightly toasted)
- 1/3 cup finely grated Parmesan
- 1 teaspoon smoked paprika
- 2 large eggs, beaten with 1 tablespoon water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/3 cup hot honey (or honey + 1/2 teaspoon chili flakes)
- 1 tablespoon apple cider vinegar or lemon juice
- 3–4 oz feta, crumbled
- 2 tablespoons fresh parsley, finely chopped
- Lemon zest, finely grated, optional
Instructions
- Season cutlets with salt and pepper. Set up stations with beaten eggs in one shallow bowl and the panko-Parmesan mixture in another.
- Dip each cutlet into the egg, letting excess drip off, then press into the panko mix until well covered.
- Warm a large skillet over medium-high heat with the olive oil and butter until the butter foams.
- Add cutlets in a single layer and cook 3–4 minutes per side until deep golden brown.
- Remove cooked cutlets and reduce heat to low. Add hot honey and vinegar to the pan, stirring to loosen browned bits.
- Return the cutlets to the pan briefly, spooning the glaze over each for an even sheen.
- Transfer to plates, sprinkle crumbled feta, parsley, and lemon zest over the hot chicken.
Notes
Cool completely before storing in an airtight container. To re-crisp, oven-reheat at 400°F for 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg