I share a deliciously bold dish: crispy, breaded chicken topped with creamy feta and drizzled with spicy hot honey—a perfect balance of textures and flavors.

Why You’ll Love This Recipe

I adore this recipe because it combines sweet, spicy, salty, and savory in one plate. The contrast of crispy chicken, rich feta, and sticky hot honey makes each bite exciting and satisfying. Plus, it’s simple enough for a weeknight dinner yet impressive enough for gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/3 cup honey
1½ tsp hot sauce (like Frank’s or Cholula)
¾ tsp chili flakes
2 chicken breasts (butterflied or pounded thin)
2 tsp paprika
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp black pepper
¼ tsp cayenne pepper
¼ cup plain flour
2 eggs, beaten
1 cup Panko breadcrumbs
6–8 tbsp vegetable oil (for frying)
200 g crumbled feta

directions

In a small pot or bowl, gently warm the honey, hot sauce, and chili flakes until fragrant. Stir and let cool for the flavors to meld.
Season the chicken with paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne.
Set up a dredging station: flour with half the seasoning, beaten eggs in the center, and Panko mixed with remaining seasoning.
Coat each chicken piece in flour, egg, then Panko.
Heat oil in a pan over medium‑high heat; fry chicken 3–4 min per side until golden and cooked through. Drain on a wire rack.
Top each piece with crumbled feta and broil until the cheese softens and begins to brown.
Drizzle with hot honey and serve immediately.

Servings and timing

Serves 4
Prep：約 20 minutes
Cook：約 15 minutes
Total：約 35 minutes

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 2 days. To reheat, I place it on a baking sheet and warm in a 180 °C oven until heated through, then add fresh feta and a drizzle of honey.

Variations

Baked version: After breading, place chicken on a baking sheet, spray with oil, and bake at 220 °C for about 10 min per side until golden.
Cheese swaps: If I don’t have feta, I use goat cheese or a firm ricotta as an alternative.
Heat level: I adjust the chili flakes or hot sauce to make it milder or spicier, depending on our taste.

FAQs

What if I can’t fry the chicken?

I can bake it at 220 °C for around 10 minutes each side after coating, though it won’t be as crispy.

Can I make the hot honey ahead?

Absolutely! I make it ahead of time and store it tightly sealed in the fridge for later use.

How spicy is it typically?

It’s mildly spicy, but I tailor it by adding more chili flakes or hot sauce to dial up the heat.

What sides pair well with this dish?

I often serve it with a fresh arugula salad or crispy roasted potatoes for contrast.

Can I prep it for meal prep?

I prefer to fry and broil fresh, but the hot honey can be prepared ahead and added when serving.

Conclusion

I love how this hot honey feta chicken turns simple ingredients into an unforgettable meal. The harmony of crunchy chicken, creamy cheese, and spicy‑sweet kick always wins praise. It’s easy enough for midweek dinners yet special enough for guests. Enjoy the magic of flavor contrasts!

Artisan Hot Honey Infused Feta Chicken

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A bold and flavorful dish of crispy breaded chicken topped with creamy feta and drizzled with spicy hot honey, offering a perfect balance of textures and flavors.

Author: laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Frying, Broiling
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

1/3 cup honey
1½ tsp hot sauce (like Frank’s or Cholula)
¾ tsp chili flakes
2 chicken breasts (butterflied or pounded thin)
2 tsp paprika
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp black pepper
¼ tsp cayenne pepper
¼ cup plain flour
2 eggs, beaten
1 cup Panko breadcrumbs
6–8 tbsp vegetable oil (for frying)
200 g crumbled feta

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Instructions

In a small pot or bowl, gently warm the honey, hot sauce, and chili flakes until fragrant. Stir and let cool for the flavors to meld.
Season the chicken with paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne.
Set up a dredging station: flour with half the seasoning, beaten eggs in the center, and Panko mixed with remaining seasoning.
Coat each chicken piece in flour, egg, then Panko.
Heat oil in a pan over medium-high heat; fry chicken 3–4 minutes per side until golden and cooked through. Drain on a wire rack.
Top each piece with crumbled feta and broil until the cheese softens and begins to brown.
Drizzle with hot honey and serve immediately.

Notes

Store leftover chicken in an airtight container in the fridge for up to 2 days. To reheat, warm it in a 180°C oven, then add fresh feta and a drizzle of honey.
If baking instead of frying, place chicken on a baking sheet, spray with oil, and bake at 220°C for about 10 minutes per side until golden.
If feta is unavailable, try goat cheese or firm ricotta as a substitute.
Adjust the heat level by varying the amount of chili flakes or hot sauce.