Crispy Hot Honey Feta Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts (about 1.5 pounds)
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
1 cup panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
Salt and pepper to taste
→ For the Hot Honey Sauce
09 -
1/2 cup honey
10 -
1-2 tablespoons hot sauce (adjust to your heat preference)
11 -
1 tablespoon apple cider vinegar
→ For Topping
12 -
1/2 cup crumbled feta cheese
# Instructions:
01 -
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking rack.
02 -
Create your breading assembly line with three shallow bowls: In the first, mix flour with garlic powder, onion powder, paprika, salt and pepper. In the second, beat the eggs until smooth. In the third, add panko breadcrumbs.
03 -
Take each chicken breast and dip first in the seasoned flour (shake off excess), then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently so they stick.
04 -
Place the breaded chicken on your prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
05 -
While the chicken bakes, combine honey, hot sauce, and apple cider vinegar in a small saucepan. Warm over medium heat, stirring until well mixed. Adjust the spice level to your liking.
06 -
When the chicken is done, drizzle the warm hot honey sauce over each piece, then sprinkle generously with crumbled feta cheese. The warm honey will slightly melt the feta, creating a sweet, spicy, and creamy topping.
# Notes:
01 -
This dish balances sweet, spicy, and tangy flavors with the creaminess of feta cheese.
02 -
For extra heat, add a pinch of cayenne pepper to your flour mixture or use a spicier hot sauce.
03 -
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.