I still remember the first time I pulled this Crispy Hot Honey Feta Chicken out of my oven. The smell was absolutely intoxicating—a savory, salty wave from the crispy parmesan crust, followed by the sweet, spicy kick of honey sizzling on hot feta, all wrapped around juicy chicken. My kitchen smelled like my favorite upscale restaurant, but I was in my comfy socks. It was one of those “I can’t believe I made this” moments, where you do a little happy dance by the stove. This recipe is my perfect union of crunchy, creamy, spicy, and sweet, and it’s become my go-to dish for impressing guests without spending all evening at the counter.
Ingredients
- 2 large chicken breasts (halved horizontally into 4 cutlets)
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1 cup panko breadcrumbs (plain fine breadcrumbs work too)
- 1/2 cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt (divided)
- 4 tbsp neutral oil (like avocado or canola), for frying
- 4 oz block feta cheese, cut into 4 thick slices
- 1/3 cup hot honey (store-bought or homemade*)
- Fresh chopped parsley or cilantro, for garnish
*For quick homemade hot honey: gently warm 1/3 cup honey with 1/2 tsp red pepper flakes and a tiny pinch of cayenne until thin and infused. Let cool slightly.
When I’m gathering these ingredients, I have a few non-negotiables. First, panko breadcrumbs are crucial for that ultimate, airy crispness that doesn’t get soggy—trust me, I’ve tried regular breadcrumbs side-by-side, and panko wins every time. For the feta, please get a block packed in brine, not the pre-crumbled kind. The pre-crumbled stuff has anti-caking agents that prevent it from melting properly, and you want those glorious, creamy pockets of salty cheese. As for the hot honey, making your own is so easy and lets you control the heat, but a good store-bought version works perfectly in a pinch.(See the next page below to continue…)