Description

This Crispy Hot Honey Feta Chicken is a flavorful dish featuring juicy chicken breasts coated in a seasoned breadcrumb crust, fried to a golden crisp, then topped with creamy feta cheese and finished under the grill until golden and soft. The chicken is served with a spicy-sweet hot honey drizzle that perfectly balances heat and sweetness, making it an irresistible dinner option.

Ingredients

Scale

Hot Honey Sauce

1/3 cup / 110g Honey
1 1/2 tsp Hot Sauce (Frank’s or Cholula recommended)
3/4 tsp Chilli Flakes

Chicken and Coating

2 x 250g / 9oz Chicken Breasts (sliced horizontally into 4 even 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 (6-8 tbsp, as needed for frying)

Topping

200g / 7oz Feta Cheese (crumbled)

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Instructions

Prepare Hot Honey: Combine honey, hot sauce, and chilli flakes in a bowl and warm in the microwave for about 20 seconds or until slightly warm. Stir and allow to cool. Alternatively, heat gently on the stove in a small pot until simmering, then remove and cool. Adjust heat by modifying chili flakes or hot sauce amounts.
Slice Chicken: Horizontally slice each chicken breast through the center to create four even-sized pieces total.
Mix Seasoning: In a small bowl or pot, combine paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper to form the seasoning mix.
Prepare Breading Stations: Arrange three shallow dishes and one large tray: first with flour mixed with half the seasoning, second with beaten eggs, third with panko breadcrumbs mixed with the remaining seasoning. One by one, dredge each chicken piece through the flour mixture, then egg, then breadcrumb mixture ensuring thorough coating at each step. Place coated pieces on the tray.
Fry Chicken: Heat vegetable oil in a large pan over medium-high heat until a breadcrumb sizzles on contact. Fry chicken pieces in batches if needed, cooking 3-4 minutes per side or until golden, crisp, and cooked through (chicken should be white and piping hot inside). Transfer fried chicken to a wire rack over the tray to drain excess oil.
Add Feta and Grill: Generously cover each fried chicken piece with crumbled feta cheese. Place under a high grill until the feta turns golden, becoming buttery soft with a slightly crisp top.
Serve: Drizzle preferred amount of hot honey over the feta-topped chicken and serve immediately. Store leftover hot honey tightly sealed in the fridge for future use.

Notes

Crispy chicken breasts topped with creamy feta then drenched in hot honey make this dish truly irresistible.
Adjust the heat level of the hot honey to your preference by adding more or fewer chilli flakes and hot sauce.
Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
Grilling the feta adds a delightful texture contrast with meltiness and slight crispiness.
Store leftover honey in an airtight container in the refrigerator for up to two weeks.

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