Crispy Hot Honey Feta Chicken Recipe

I’m excited to share my Crispy Hot Honey Feta Chicken, a Hot Honey Dinner Recipe that pairs unexpected ingredients for a clever twist on a classic.

I never expected a weeknight dinner to stop me mid bite but this Crispy Hot Honey Feta Chicken did. The crunch from panko breadcrumbs is instant, then a sticky finish sneaks up with heat and sweetness, and crumbled feta brings that salty kick that makes you keep eating.

It looks simple but somehow keeps you guessing, like it knows how to show off without trying too hard. I make it when I want something bold but not fussy, and people always ask where I got it.

Honestly, for me this is a go to Hot Honey Dinner Recipe, trust me you want this.

Ingredients

• Chicken breasts: Lean, high in protein, low carbs; builds muscle and keeps you full.
• Panko breadcrumbs: Light, crunchy coating adds texture, mostly carbs so use sparingly.
• Honey: Natural sweetener, mostly sugars.

  spicy hot honey gives a sweet heat balance.

• Feta cheese: Tangy, salty, crumbly, adds creamy tang and brings protein and calcium.
• Lemon: Bright acidic pop that cuts richness and adds fresh sour brightness.
• Parmesan: Umami salty boost, grated into crumbs for extra savory crispiness.
• Olive oil: Healthy fats, helps browning, use moderate amounts to control calories.
• Eggs: Bind the coating, add protein and moisture and keep the crust sticking.
• Smoked paprika: Smoky warm flavor enhances color, little goes a long way.
• Crushed red pepper flakes: Adds heat and kick, control the spice level to taste.

Ingredient Quantities

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup all purpose flour
• 2 large eggs
• 1/4 cup whole milk or buttermilk
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano or Italian seasoning
• 3 tbsp olive oil or neutral oil
• 2 tbsp unsalted butter
• 1/3 cup honey
• 1 tsp crushed red pepper flakes
• 4 oz feta cheese crumbled
• 1 lemon
• 2 tbsp fresh parsley chopped

How to Make this

1. Trim and halve or pound the 1 1/2 lbs chicken breasts to about 1/2 inch thick, pat very dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, let sit 5 to 10 minutes so the salt starts to work.

2. Set up a dredging station: bowl with 1 cup all purpose flour, a second bowl with 2 large eggs whisked with 1/4 cup whole milk or buttermilk, and a third bowl with 1 1/2 cups panko breadcrumbs mixed with 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano, and a pinch of salt and pepper; toss in a little lemon zest from the 1 lemon if you want a bright note.

3. Dredge each breast: flour, shake off excess, dip into the egg wash, then press firmly into the panko mix so the crumbs really stick, press with your hands and set on a tray; for extra crunch you can double dip the egg and panko again but it’s optional.

4. Chill the coated chicken in the fridge for 10 minutes, this helps the crumbs adhere and prevents them from falling off in the pan.

5. Heat a large skillet over medium high and add 3 tbsp olive oil or neutral oil and 2 tbsp unsalted butter, let the butter melt and the oil shimmer but not smoke, don’t overcrowd the pan or you’ll steam the chicken.

6. Fry the chicken in batches, 3 to 5 minutes per side depending on thickness, until deep golden and an instant read thermometer reads 165 F, or juices run clear; if the exterior browns too fast lower the heat a notch.

7. Transfer cooked pieces to a wire rack set over a sheet pan to drain and rest 5 minutes, this keeps them crispy instead of soggy on paper towels.

8. While chicken rests gently warm 1/3 cup honey in a small saucepan with 1 tsp crushed red pepper flakes and the juice of half the lemon, heat just until thin and fragrant, taste and add a squeeze more lemon if needed to balance sweetness; do not boil, you just want it warm to pour.

9. Plate the chicken, drizzle generously with the hot honey, scatter 4 oz crumbled feta over the top, sprinkle 2 tbsp chopped fresh parsley and a little extra lemon zest or wedges to serve, enjoy right away while it’s still crispy.

Equipment Needed

1. Cutting board and chef’s knife, for trimming and halving the breasts
2. Meat mallet or heavy skillet to pound thin if needed
3. Paper towels to pat chicken very dry
4. Three shallow bowls (flour, egg wash, panko mix)
5. Whisk for eggs and a pair of tongs for frying and flipping
6. Large skillet (10 to 12 inch) and a heatproof spatula or fish spatula
7. Instant-read thermometer to check 165 F
8. Wire rack set over a sheet pan to drain/rest, plus a small saucepan for the warm honey

FAQ

Crispy Hot Honey Feta Chicken Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs. Theyre juicier and more forgiving, won’t dry out easily, just cook to 165°F.
• All purpose flour: use cornstarch or a 1:1 gluten free flour blend for a lighter, crispier crust and to make the dish GF. Cornstarch gives extra crunch, use the same amount.
• Panko breadcrumbs: replace with regular breadcrumbs plus 1/4 cup extra grated Parmesan, or crushed cornflakes for big crunchy bites. Cornflakes are saltier so taste before adding more salt.
• Honey: sub equal parts maple syrup or agave nectar for a similar viscosity but different flavor, or mix 2 tbsp brown sugar with 1 tbsp lemon juice if you dont have a liquid sweetener.

Pro Tips

– Salt ahead if you can. If you have 30 to 45 minutes, salt the chicken and let it rest uncovered in the fridge, it firms the meat and seasons deeper, but if you’re short on time the quick sit works too.

– Give the panko a little love before coating. Toasting it briefly in a dry pan or oven with a drizzle of oil and then cooling it makes the crumbs taste nuttier and brown better, and if your crumbs keep falling off, pulse them once or twice in a food processor so they pack on easier.

– Keep finished pieces crispy by using a wire rack over a sheet pan and holding them in a 200 F oven while you finish the batch, that way you dont get soggy bottoms and everything stays warm for serving.

– Make the honey sauce silky and the feta not soggy. Warm the honey gently then strain out the pepper flakes for a smooth gloss or whisk in a small knob of butter off the heat, and press the feta between paper towels so it doesn’t weep onto the crust.