Hot Honey Feta Chicken
Hot Honey Feta Chicken layers crisp panko-coated chicken with creamy crumbled feta and a warm honey sauce spiked with hot sauce, chilli flakes, and cayenne. It is a bold family dinner that also works beautifully for entertaining when you want sweet heat, crunch, and a salty finish.
Equipment
- Large skillet
- Shallow bowls
- Tongs
- Instant-read thermometer
- Wire rack
- Small saucepan
Ingredients
- 1/3 cup honey
- 1 1/2 tsp hot sauce such as Frank’s or Cholula
- 3/4 tsp chilli flakes
- 2 chicken breasts about 250g / 9oz each
- 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
- 1/4 cup plain flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 6-8 tbsp vegetable oil as needed for shallow-frying
- 7 oz feta crumbled
Instructions
- Slice each chicken breast into thinner cutlets or pound to an even thickness, then pat dry.
- Mix paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne in a small bowl.
- Stir half the seasoning into the flour and the remaining seasoning into the panko breadcrumbs.
- Coat each chicken piece in flour, dip into beaten eggs, then press firmly into seasoned panko.
- Heat vegetable oil in a large skillet over medium heat and cook chicken for 4 to 5 minutes per side.
- Cook until the coating is golden and the thickest part of the chicken reaches 165°F.
- Warm honey, hot sauce, and chilli flakes together until smooth and pourable.
- Top the hot chicken with crumbled feta, drizzle with hot honey, and serve warm.
Notes
Storage: Store cooled chicken in an airtight container in the refrigerator for up to 3 days, keeping extra hot honey separate when possible.
Reheating: Reheat in a 375°F oven or air fryer for 8 to 12 minutes until hot and crisp; avoid microwaving if you want the coating to stay crunchy.
Freezing: Freeze cooked breaded chicken without feta or honey for up to 2 months, then reheat from thawed for the best texture.
Expert Tips: Pound the chicken evenly, press the panko firmly, and work in batches so the crust browns instead of steaming.
Hot Honey Tips: Warm the honey gently and drizzle it just before serving so the coating stays crisp and glossy.
Variations: Reduce cayenne for a milder dinner, add extra chilli flakes for more heat, or use goat cheese crumbles instead of feta.