Description
Crispy Hot Honey Feta Chicken is a flavorful dish featuring juicy chicken breasts coated in a spiced breadcrumb crust, fried to golden perfection, topped with buttery crumbled feta, and drizzled with a sweet and spicy hot honey sauce. This recipe combines a delightful balance of heat, sweetness, and savory feta, perfect for a satisfying main course.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup honey (110g)
- 1 1/2 tsp hot sauce (Frank's or Cholula)
- 3/4 tsp chilli flakes
Chicken and Coating
- 2 chicken breasts (2 x 250g/9oz), horizontally sliced 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 plain flour (1/4 cup)
- 2 eggs, beaten
- 65g panko breadcrumbs (1 cup)
- 6-8 tbsp vegetable oil (for frying)
Topping
- 200g crumbled feta cheese (7oz)
Instructions
- Prepare the Hot Honey Sauce: Combine honey, hot sauce, and chilli flakes in a bowl. Warm in the microwave for about 20 seconds or simmer on the stove until just heated. Stir well and let cool, allowing the chilli flakes to infuse the honey.
- Slice the Chicken: Horizontally slice each chicken breast through the center to create 4 evenly sized pieces.
- Mix the Seasoning: In a small bowl, combine paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper.
- Set Up Coating Stations: Use three shallow dishes: mix flour with half the seasoning in the first, beat eggs in the second, and mix panko breadcrumbs with the remaining seasoning in the third. Arrange a tray for the coated chicken.
- Coat the Chicken: Dredge each piece of chicken in the flour mixture, then dip into beaten eggs, followed by coating thoroughly with seasoned panko breadcrumbs. Place coated pieces on the tray.
- Fry the Chicken: Heat enough vegetable oil to coat the base of a large pan over medium-high heat. When oil is hot (breadcrumb sizzles), fry chicken pieces in batches if needed. Cook each side for 3-4 minutes until golden, crispy, and cooked through. Transfer to a wire rack over a tray to drain.
- Add Feta and Grill: Sprinkle crumbled feta evenly over each chicken piece. Place under a high grill until the feta softens, becomes buttery, and starts to turn golden and slightly crisp on top.
- Serve: Drizzle the prepared hot honey sauce over the chicken as desired and serve immediately.
Notes
- You can adjust the spiciness of the hot honey by adding more chilli flakes or hot sauce after it has cooled for a stronger heat.
- If preferred, bake the chicken instead of frying: prebake the seasoned breadcrumbs at 180C/350F for 5 minutes until light golden. Coat chicken, place on a baking tray, spray with oil, then bake at 220C/430F for 10 minutes. Flip, spray, and bake another 8-10 minutes until golden and cooked through before adding feta to grill.
- Serve with sides like rocket/arugula salad and potato wedges for a complete meal.
- Calories may be slightly overestimated since not all flour, egg, and panko are absorbed by the chicken.
Nutrition
- Serving Size: 1 piece (approx. 180g)
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 130 mg
