Ingredients
Equipment
Method
- Combine honey, hot sauce, and chili flakes in a microwave-safe bowl. Warm for 20 seconds, stir well, then set aside to cool. You can adjust the heat level by adding more chili flakes or hot sauce to taste.
- Horizontally slice each chicken breast through the center to create 4 even-sized pieces. In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, cayenne, and black pepper.
- Set up your breading station with 3 shallow dishes: First dish with flour plus half the seasoning mix, second dish with beaten eggs, third dish with Panko and remaining seasoning. Place a large tray at the end.
- Dredge each chicken piece through the flour, coating completely, then into the egg, then thoroughly coat with breadcrumbs. Place on the tray. Make sure each piece is completely coated at every stage, especially with breadcrumbs.
- Add enough oil to coat the base of a large pan and heat over medium-high. Test the oil by dropping in a breadcrumb - it should sizzle rapidly. Carefully add chicken pieces (work in 2 batches if needed).
- Fry chicken for 3-4 minutes per side until deep golden brown, crispy, and cooked through to 165°F internally. Transfer to a wire rack over the tray.
- Cover each chicken piece generously with crumbled feta cheese, spreading it to cover as much surface area as possible.
- Place chicken under a hot broiler for 2-3 minutes until feta turns golden on top and becomes buttery soft with slightly crispy edges. Watch closely to prevent burning.
- Drizzle hot honey generously over the crispy chicken and serve immediately while hot. Store any leftover hot honey tightly in the refrigerator.
Notes
Hot honey can be made several days ahead and stored in the refrigerator. For best crispy results, serve immediately after cooking. Adjust heat level to your preference by varying the amount of hot sauce and chili flakes. Ensure oil is hot enough before frying to achieve maximum crispiness.
