Description
A flavorful and crispy chicken dish coated with a spiced panko crust, topped with a spicy-sweet hot honey glaze and crumbled feta cheese for a delightful balance of heat, sweetness, and creaminess.
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)
Instructions
- Make the Glaze: In a small heat-safe bowl, stir together the 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 the chicken breasts are thick, slice them in half horizontally to ensure even cooking. Season both sides of the chicken with olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
- Bread the Chicken: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each piece of chicken in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly in the panko crumbs, pressing the crumbs onto the chicken to adhere 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 overcrowding. Cook for 4 to 5 minutes per side until the coating is golden brown and the chicken is cooked through (internal temperature should reach approximately 165°F).
- Add Feta & Glaze: Transfer the cooked chicken to a baking sheet or oven-safe skillet. Evenly sprinkle the crumbled feta over the hot chicken pieces. Drizzle 1 to 2 tablespoons of the hot honey glaze over each piece. For an extra melty feta, broil the chicken for about 1 minute until the feta slightly softens.
- Serve & Garnish: Finish by sprinkling chopped parsley over the chicken for a fresh touch. Serve immediately as the hot honey glaze may set quickly. This dish pairs wonderfully with rice, fresh salad, roasted vegetables, or fries.
Notes
- For thicker chicken breasts, slicing them in half horizontally helps them cook evenly and faster.
- Cayenne pepper is optional if you prefer less heat; adjust according to your spice tolerance.
- Hot honey glaze can be warmed gently to blend flavors but avoid boiling to preserve the honey’s natural sweetness.
- Cooking chicken in batches ensures a crispy crust instead of steaming.
- If you don’t have panko breadcrumbs, you can substitute with regular breadcrumbs but the texture will be less crunchy.
- Broiling the chicken with feta is optional but adds a nice melty texture.
- Store any leftovers separately to keep the breading crisp and reheat gently in an oven or skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
