Crispy Hot Honey Feta Chicken
Description
This dish combines juicy, tender chicken coated in a golden, crunchy crust and drizzled with warm, homemade hot honey. Crumbled feta melts slightly over the hot chicken, adding a salty, tangy contrast that balances the sweet heat perfectly. It’s a restaurant-quality meal that comes together quickly, ideal for weeknights or impressing guests.
Crispy on the outside, juicy inside, sweet, spicy, salty, irresistible.
Time Required
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or 6 chicken tenders)
1 cup milk (or ¾ cup milk + 1 tbsp lemon juice)
1 tbsp hot sauce (optional)
1 ½ cups panko breadcrumbs
½ cup regular breadcrumbs or crushed cornflakes
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
½ tsp salt
½ tsp black pepper
Olive oil or cooking spray (for baking)
OR oil for shallow-frying
Hot Honey
⅓ cup honey
1–2 tsp crushed red pepper flakes
½ tsp smoked paprika (optional)
1 tsp apple cider vinegar
Topping
½ cup crumbled feta
Fresh parsley or basil for garnish
Instructions
1. Prepare the Chicken
Pound chicken to even thickness for fast, even cooking.
In a bowl, combine:
milk
Hot sauce (optional)
Add chicken and coat well. Let sit 10 minutes (or up to 4 hours refrigerated).
2. Make the Crispy Coating
In a shallow bowl, mix:
Panko
Regular breadcrumbs (or crushed cornflakes)
Parmesan
Garlic powder
Onion powder
Smoked paprika
Salt + pepper
3. Bread the Chicken
Remove chicken from buttermilk.
Press into the breadcrumb mixture, coating all sides well.
Place on a parchment-lined baking sheet or plate.
4. Cook the Chicken
Option A: Bake (healthier)
Preheat oven to 425°F (220°C).
Spray chicken generously with cooking spray or drizzle lightly with olive oil.
Bake 18–22 minutes, flipping halfway, until crispy and internal temp reaches 165°F (74°C).
Option B: Shallow-Fry (extra crispy)
Heat ¼ cup oil in a skillet over medium-high.
Cook chicken 3–4 minutes per side, until golden and crispy.
Transfer to a paper-towel-lined plate.
5. Make Hot Honey
In a small saucepan over low heat:
Add honey, red pepper flakes, smoked paprika.
Warm for 1–2 minutes (don’t boil).
Stir in apple cider vinegar.
Remove from heat.
6. Assemble
Place hot chicken on a plate.
Drizzle generously with hot honey.
Sprinkle with crumbled feta.
Add fresh parsley or basil.
Serve immediately while crisp and melty.
Serving Ideas
Over jasmine or basmati rice
With roasted potatoes or sweet potatoes
Inside a wrap with lettuce + tomato
On top of a chopped salad
With buttered noodles
Recipe Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier. Cook a few minutes longer.
Q: Can I make it in the air fryer?
A: Yes—air fry at 400°F (205°C) for 12–15 minutes, flipping halfway and spraying lightly with oil.
Q: How spicy is the hot honey?
A: Mild to medium. Adjust by adding more or fewer red pepper flakes.
Q: What if I don’t have buttermilk?
A: Make a substitute:
¾ cup milk + 1 tbsp lemon juice → rest 5 minutes until slightly thickened.
Q: Can I store leftovers?
A:
Refrigerate up to 3 days
Reheat in air fryer or oven for crispiness
Hot honey and feta should be added fresh when serving