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Hot Honey Feta Chicken Recipe

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4 from 4 reviews

Crispy baked chicken cutlets coated in crushed cornflakes, topped with tangy soft feta cheese and drizzled with a homemade spicy hot honey sauce. This flavorful dish combines crunch, spice, and creaminess for a satisfying meal ready in under 40 minutes, perfect for a quick weeknight dinner that serves four.

Ingredients

Crispy Chicken:

  • 1 pound boneless skinless chicken breasts, cut into cutlets
  • 2 cups corn flakes, finely crushed
  • 2 tablespoons olive oil or avocado oil
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • Kosher salt and pepper, to taste
  • 8 ounces feta cheese, crumbled

Hot Honey Drizzle:

  • ¼ cup honey
  • 1–2 tablespoons hot sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for baking the chicken.
  2. Season chicken: In a shallow plate, season the chicken cutlets evenly on all sides with garlic powder, onion powder, smoked paprika, kosher salt, and pepper.
  3. Prepare dredging stations: Place the flour in one shallow plate, beaten eggs combined with olive oil and a pinch of salt in a second plate, and finely crushed corn flakes in a third plate to set up for breading the chicken.
  4. Bread the chicken: Dredge each chicken cutlet first in the flour, then dip into the beaten egg mixture, and finally coat thoroughly with crushed corn flakes. Arrange the breaded cutlets in a single layer on the prepared baking sheet.
  5. Initial bake: Bake the chicken cutlets in the preheated oven for 15 minutes. The chicken might not be fully cooked at this stage, which is expected.
  6. Make hot honey sauce: While the chicken bakes, whisk together honey, hot sauce, apple cider vinegar, and crushed red pepper flakes in a small bowl to create the hot honey drizzle.
  7. Add feta and drizzle sauce: Remove the chicken from the oven, evenly top each cutlet with crumbled feta cheese, and drizzle generously with the prepared hot honey sauce.
  8. Final bake: Return the chicken to the oven and bake for an additional 10 minutes until the chicken is fully cooked through and the coating is golden and crispy.
  9. Rest and serve: Let the hot honey feta chicken rest for 2-3 minutes after baking so the feta stays in place. Serve warm and enjoy!

Notes

  • Press cornflakes firmly onto the chicken cutlets to ensure the coating adheres well and stays crunchy.
  • If you prefer, substitute cornflakes with traditional breadcrumbs for the coating.
  • Adjust the amount of hot sauce according to your heat tolerance; start with less if serving children.
  • Allow the chicken to rest for a few minutes after baking to help the toppings stay settled.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat and maintain crispiness, use a 375°F air fryer for 4-5 minutes; avoid microwaving as it softens the coating.
  • The hot honey sauce can be stored in the fridge for 1-2 weeks and is excellent drizzled on veggies or fries.

Find it online: https://bitezly.com/hot-honey-feta-chicken-recipe/