Description
This Crispy Hot Honey Feta Chicken brings together irresistibly crunchy chicken breasts, covered in tangy crumbled feta, crisped under the grill, and finished with a sweet, spicy hot honey drizzle. It’s a flavorful fusion of savory, creamy, and spicy-sweet, making for an unforgettable main course perfect for dinner or a special gathering.
Ingredients
Scale
For the Hot Honey
- 1/3 cup (110g) honey
- 1 1/2 tsp hot sauce (e.g. Frank’s or Cholula)
- 3/4 tsp chilli flakes
For the Chicken
- 2 x 250g (9oz) chicken breasts
- 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
For the Crispy Coating
- 35g (1/4 cup) plain flour
- 2 eggs, beaten
- 65g (1 cup) panko breadcrumbs
For Cooking & Assembly
- Vegetable oil, as needed (6–8 tbsp)
- 200g (7oz) feta, crumbled
Instructions
- Make the Hot Honey: In a small bowl, combine honey, hot sauce, and chilli flakes. Warm in the microwave for about 20 seconds (or simmer gently on the stove), then stir and let cool. Adjust heat levels to taste.
- Prep the Chicken: Slice each chicken breast horizontally through the center to create 4 even pieces.
- Mix the Seasoning: In a small bowl, mix together paprika, salt, onion powder, garlic powder, oregano, cayenne, and black pepper.
- Set Up Breading Stations: Arrange three shallow dishes: one with flour mixed with half the seasoning, one with beaten eggs, and one with panko breadcrumbs and the remaining seasoning. Have a large tray ready at the end.
- Bread the Chicken: Working one piece at a time, coat chicken in seasoned flour, dip into egg, then press into panko mixture. Ensure thorough coating at each stage and place on the tray.
- Fry the Chicken: Pour enough oil to coat the base of a large pan and heat over medium-high. Once hot (a breadcrumb should sizzle instantly), fry chicken pieces for 3–4 minutes per side or until golden, crispy, and cooked through. Work in batches if needed, replenishing oil as necessary. Transfer to a wire rack set over a tray.
- Add the Feta & Grill: Top each piece of hot chicken with crumbled feta, then place under a hot grill until cheese is golden and just crisping on top, but still soft and creamy inside.
- Finish & Serve: Drizzle generously with hot honey. Serve immediately and enjoy!
Notes
- Hot Honey: Adjust the spice by increasing or decreasing chilli flakes or hot sauce. Leftover honey keeps well in the fridge.
- Baking Option: To bake instead of fry, lightly toast the panko first in the oven, coat chicken, and bake at 220°C/430°F for 10 minutes per side, spraying with oil as you flip, until golden and cooked through. Proceed with adding feta and grilling as above.
- Serving Suggestions: Delicious with arugula (rocket) and potato wedges; pairs well with simple salads or side dishes.
- Nutrition Info: Calorie count is estimated slightly high, as not all breading is absorbed in cooking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 512
- Sugar: 20.58g
- Sodium: 1254mg
- Fat: 24.35g
- Saturated Fat: 7.27g
- Unsaturated Fat: 13.061g
- Trans Fat: 0.012g
- Carbohydrates: 34.71g
- Fiber: 1.2g
- Protein: 38.48g
- Cholesterol: 192mg
