Crispy Hot Honey Feta Chicken (Print Version)
# Ingredients:
→ Hot Honey Sauce
01 -
1/3 cup (110g) honey, the good runny kind
02 -
1 1/2 teaspoons hot sauce - Frank's or Cholula work beautifully here
03 -
3/4 teaspoon chilli flakes (adjust to your heat preference!)
→ Crispy Chicken
04 -
2 chicken breasts (about 250g/9oz each), sliced horizontally to make 4 pieces
05 -
2 teaspoons paprika - smoked or sweet both work well
06 -
1 teaspoon salt
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon black pepper, freshly ground if possible
11 -
1/4 teaspoon cayenne pepper (for an extra kick!)
12 -
35g (1/4 cup) plain flour
13 -
2 eggs, beaten until smooth
14 -
65g (1 cup) panko breadcrumbs for that ultimate crunch
15 -
6-8 tablespoons vegetable oil for frying
16 -
200g (7oz) feta cheese, crumbled into chunks
# Instructions:
01 -
Mix your honey, hot sauce and chilli flakes in a small bowl. Pop it in the microwave for about 20 seconds to warm through, then give it a good stir and set aside to cool. This warming step helps the flavors mingle together better. Feel free to adjust the heat level by adding more chilli flakes or hot sauce if you're feeling brave!
02 -
Take your chicken breasts and slice them horizontally right through the middle to create 4 thinner, even-sized pieces. Meanwhile, in a small bowl, mix together all your seasonings: paprika, salt, onion powder, garlic powder, oregano, cayenne and black pepper.
03 -
Line up 3 large shallow dishes in a row with a tray at the end. In the first dish, mix the flour with half of your seasoning mix. The second dish gets the beaten eggs. In the third dish, mix the panko breadcrumbs with the remaining seasonings. This is your assembly line for perfectly coated chicken!
04 -
One piece at a time, dredge the chicken through the seasoned flour, making sure it's completely coated. Next, dip it into the beaten egg, letting any excess drip off. Finally, press it firmly into the seasoned panko, making sure every bit is covered with those crunchy breadcrumbs. Place on your waiting tray and repeat with the remaining pieces.
05 -
Add enough oil to coat the base of a large frying pan and heat over medium-high heat. Once hot enough that a breadcrumb sizzles immediately when dropped in, carefully add your chicken pieces (work in batches if needed so you don't overcrowd the pan). Fry for 3-4 minutes on each side until they're beautifully golden and crispy outside and completely cooked through. Transfer to a wire rack to keep them crispy.
06 -
Sprinkle the crumbled feta generously over each piece of chicken, covering as much of the surface as possible. Place under a hot grill/broiler until the feta starts turning golden on top. The cheese should become buttery soft with just a slight crispness on the edges.
07 -
Drizzle your prepared hot honey over the chicken just before serving - be as generous as you like! Any leftover honey can be stored tightly covered in the fridge for your next culinary adventure.
# Notes:
01 -
For a healthier option, you can bake the chicken instead of frying - just toast the panko with a little oil first for that essential crunch!
02 -
This dish pairs beautifully with peppery rocket/arugula salad and potato wedges for a complete meal.
03 -
The hot honey can be made well in advance and stored in the fridge - just warm it slightly before serving.