Too hot to turn on the oven? This one’s for you. You want something fresh, fast, and incredibly satisfying. This hot honey feta chicken delivers everything you need tonight.
It is the perfect balance of sweet, salty, and spicy. This meal will make your kitchen feel like a trendy bistro. Best of all, it comes together in just 35 minutes.
Why This Recipe Is a Winner
This dish feels like a restaurant meal at home. It is perfect for those busy summer evenings. You get a high-protein boost without any stress. The sweet and salty combo is a total crowd-pleaser.
You only need simple ingredients from your pantry. It is budget-friendly and works for many occasions. Whether it is a quick weeknight dinner or a special date night, it fits perfectly.
Simple Method
The process is simple and very beginner-friendly. You will set up a quick dredging station. Then, you pan-fry the chicken until it is golden. Even if you are new to cooking, you can do this with confidence.
Simple Ingredients
Most of these items are likely already in your kitchen. Fresh chicken and salty feta are the stars here.
- 2 large boneless skinless chicken breasts, halved lengthwise
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 4 ounces crumbled feta cheese
- 0.25 cup honey
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 0.25 cup vegetable oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Step-by-Step
- Season chicken cutlets with salt and black pepper.
- Set up a dredging station with three bowls containing flour, beaten eggs, and panko breadcrumbs respectively.
- Dredge each chicken piece in flour, dip in eggs, then coat thoroughly with panko.
- Heat oil in a large skillet over medium-high heat.
- Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar over low heat until warm and combined.
- Place cooked chicken on a serving plate and immediately top with crumbled feta cheese.
- Drizzle the hot honey mixture over the chicken and feta before serving.
Best Ways to Enjoy It
Serve this warm while the honey is still gooey. It pairs beautifully with a fresh garden salad. You could also serve it over a bed of fluffy white rice.
For a romantic date night, add a glass of chilled white wine. If it is a family dinner, some roasted broccoli is a great side. Your family will love the colorful and vibrant plate.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To keep the crispy texture, avoid the microwave for reheating.
Instead, use your oven or air fryer at 350°F. Heat for about 5-8 minutes until warmed through. This keeps the breading from getting soggy and sad.
Tips for Best Results
- Don’t skip the apple cider vinegar in the sauce.
- Avoid crowding the pan to ensure a golden crunch.
- Use a meat thermometer to prevent overcooking the chicken.
- Let the feta sit at room temperature before topping.
- Adjust the red pepper flakes based on your spice preference.
- Prepare your dredging station before you start heating the oil.
Ways to Switch It Up
- Use gluten-free panko for a wheat-free option.
- Swap feta for goat cheese if you prefer a creamier finish.
- Add a squeeze of lime for a zesty summer twist.
Common Questions
Is this dish very spicy?
It has a gentle kick from the red pepper flakes. You can always use less if you prefer a milder flavor. The honey does a great job of balancing the heat.
Can I make the honey ahead of time?
Yes, you can make the hot honey a day early. Just gently reheat it on the stove before drizzling. This makes your weeknight dinner even faster.
I hope this crispy chicken brings a little spark to your dinner table tonight. It is such a joy to cook something this simple yet so flavorful. Enjoy every bite!
— Katie Wood
Ingredients
- 2 large boneless skinless chicken breasts, halved lengthwise
- 0.5 cup all -purpose flour
- 2 large eggs , beaten
- 1.5 cups panko breadcrumbs
- 4 ounces crumbled feta cheese
- 0.25 cup hone y
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 0.25 cup vegetable oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
- Season chicken cutlets with salt and black pepper.
- Set up a dredging station with three bowls containing flour, beaten eggs, and panko breadcrumbs respectively.
- Dredge each chicken piece in flour, dip in eggs, then coat thoroughly with panko.
- Heat oil in a large skillet over medium-high heat.
- Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar over low heat until warm and combined.
- Place cooked chicken on a serving plate and immediately top with crumbled feta cheese.
- Drizzle the hot honey mixture over the chicken and feta before serving.
