Description
Crispy Hot Honey Feta Chicken is a delightful dish combining golden fried chicken breasts coated in a flavorful spiced breadcrumb crust, topped with buttery soft grilled feta, and drizzled with a homemade spicy hot honey glaze. This recipe offers a perfect balance of sweet, spicy, salty, and savory flavors, making it a perfect main course for a delicious meal.
Ingredients
Scale
Hot Honey Sauce
- 1/3 cup honey (110g)
- 1 1/2 tsp hot sauce (Frank's or Cholula)
- 3/4 tsp chili flakes
Chicken and Coating
- 2 chicken breasts (250g/9oz each, sliced horizontally to 4 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 feta cheese, crumbled (7oz)
Instructions
- Prepare Hot Honey Sauce: Combine honey, hot sauce, and chili flakes in a bowl. Warm in the microwave for 20 seconds or heat gently on the stove until simmering, then remove and let it cool. Adjust spice levels by adding more chili flakes or hot sauce if desired.
- Slice Chicken: Horizontally slice chicken breasts through the center to create four evenly sized pieces.
- Mix Seasoning: In a small bowl or pot, combine paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper.
- Set Up Breading Stations: Use three shallow dishes: first with flour mixed with half the seasoning, second with beaten eggs, and third with panko breadcrumbs mixed with remaining seasoning. Line a tray to place coated chicken pieces.
- Coat the Chicken: Dredge each chicken piece thoroughly through the flour mixture, then into the egg, and finally coat completely with the seasoned panko breadcrumbs. Place coated pieces on the tray.
- Fry the Chicken: Heat enough vegetable oil in a large pan over medium-high until a breadcrumb sizzles on contact. Fry chicken pieces (in batches if needed) for 3-4 minutes per side until golden, crispy, and cooked through. Transfer to a wire rack set over the tray.
- Add Feta and Grill: Evenly spread crumbled feta over the chicken pieces. Place under a grill on high heat until the feta turns golden and slightly crisp, becoming buttery soft.
- Serve: Drizzle the preferred amount of hot honey over the feta-topped chicken and enjoy immediately. Store leftover hot honey tightly in the fridge for future use.
Notes
- Hot Honey: You can adjust the spiciness by adding more chili flakes after cooling or increasing hot sauce for extra tangy heat. It can be made ahead and stored in the fridge.
- Baking Option: For a baked alternative, pre-toast seasoned breadcrumbs at 180°C (350°F) for 5 minutes, then after coating chicken, bake at 220°C (430°F) for 10 minutes per side with a light oil spray until crispy and cooked through. Continue grilling feta as directed.
- Serving Suggestions: Serve with fresh rocket/arugula salad and crispy potato wedges or your preferred side dishes.
- Calorie Note: Nutritional estimates slightly overestimate as not all coating ingredients remain on the chicken after frying.
Nutrition
- Serving Size: 1 chicken piece with feta and sauce
- Calories: 540 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 155 mg
