Description

Crispy Hot Honey Feta Chicken features golden, panko-crusted chicken breasts coated with a spicy, sweet hot honey glaze and topped with tangy crumbled feta. This flavorful and easy-to-make dish combines a perfect balance of heat, sweetness, and savory notes, finished with fresh parsley for a vibrant touch. Ideal for a satisfying main course served with rice, salad, roasted vegetables, or fries.

Ingredients

Scale

Chicken & Coating

1.5 lb boneless skinless chicken breasts (or thighs)
2 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional for extra heat)
¼ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs

Hot Honey Glaze

⅓ cup honey
1 Tbsp hot sauce (Frank’s, Sriracha, or similar)
¾ tsp red pepper flakes

Finishing Touch

7 oz crumbled feta cheese
1 Tbsp chopped parsley (optional)

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Instructions

Make the Glaze: In a small heat-safe bowl, stir together honey, hot sauce, and red pepper flakes. Warm gently in the microwave or on low heat on the stovetop until smooth and combined. Set aside.
Prepare the Chicken: If chicken breasts are thick, slice them in half horizontally to ensure even cooking. Season both sides with olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
Set Up the Breading Station: Place the flour in one bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl.
Bread the Chicken: Dredge each piece of chicken in the flour, shaking off any excess. Dip it into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing them gently to make them stick well.
Cook It Crispy: Heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken pieces in batches to avoid crowding the pan. Cook each side for 4 to 5 minutes, until golden brown and the internal temperature reaches 165°F, indicating they are cooked through.
Transfer and Add Feta & Glaze: Move the cooked chicken to a baking sheet or an oven-safe skillet. Sprinkle the crumbled feta cheese evenly over the hot chicken pieces. Drizzle each with 1 to 2 tablespoons of the hot honey glaze.
Broil for Melted Feta: For an extra melty finish, place the chicken under the broiler for about 1 minute, until the feta softens slightly. Watch carefully to prevent burning.
Serve & Garnish: Sprinkle chopped parsley over the chicken for a fresh touch. Serve the dish immediately to enjoy the hot honey glaze at its best. Pair with rice, salad, roasted vegetables, or fries for a complete meal.

Notes

For extra heat, don’t skip the cayenne pepper in the seasoning and increase red pepper flakes slightly in the glaze.
You can substitute chicken thighs if preferred; adjust cooking time slightly for thicker pieces.
Use gluten-free flour and breadcrumbs to make this dish gluten-free.
Broiling the feta is optional but adds a lovely melted texture and richness.
If you prefer less sweetness, reduce the honey in the glaze to ¼ cup.
Make sure not to crowd the pan to keep the chicken coating crispy.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Leftover chicken can be stored in the refrigerator for up to 2 days but is best eaten fresh.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 15 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg