Crispy Hot Honey Feta Chicken (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
4 boneless, skinless chicken breasts or thighs
02 -
65 grams all-purpose flour
03 -
2 large eggs, beaten
04 -
100 grams panko breadcrumbs or equivalent amount of crushed cornflakes
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
30 millilitres olive oil or avocado oil for pan-searing
→ Topping
08 -
110 grams crumbled feta cheese
09 -
1 tablespoon fresh parsley or thyme, optional
→ Hot Honey Sauce
10 -
60 millilitres honey
11 -
1 to 2 teaspoons red pepper flakes, according to taste
12 -
5 millilitres apple cider vinegar
13 -
Pinch of salt
# Instructions:
01 -
Pat chicken dry and season both sides with salt and black pepper. Dredge each piece in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs or crushed cornflakes.
02 -
Heat olive oil or avocado oil in a large skillet over medium heat. Place coated chicken in the pan and cook for 4 to 5 minutes per side, until golden brown and fully cooked (internal temperature should reach 74°C). For oven preparation, bake at 220°C for 20 to 25 minutes, flipping halfway through.
03 -
Combine honey, red pepper flakes, apple cider vinegar, and a pinch of salt in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring, until aromatic and lightly infused. Take care not to boil.
04 -
Arrange cooked chicken on a serving platter. Immediately top with crumbled feta cheese, allowing it to soften from the residual heat, or broil for 1 to 2 minutes until slightly melted.
05 -
Drizzle prepared hot honey sauce generously over the feta-topped chicken. Garnish with fresh parsley or thyme if desired. Serve immediately for optimal texture and flavour balance.
# Notes:
01 -
For extra crunch, use crushed cornflakes instead of panko in the breading. Ensure chicken reaches proper internal temperature for food safety.