Save This crispy hot honey feta chicken packs juicy chicken coated in crunchy panko and tangy feta with a sticky kick of sweet heat from homemade hot honey. It is one of those crowd-pleasing dishes that always gets recipe requests when I serve it to friends and family & a little salty, a little spicy, rich and so satisfying.
The first time I made this, the melted feta inside was a happy surprise & now everyone waits for that first cheesy bite. The hot honey makes it totally irresistible.
Ingredients
- Boneless skinless chicken thighs or breasts: Use whichever you prefer Thighs bring more flavor and stay juicy but breasts are leaner
- Crumbled feta cheese: Salty and tangy Go for block feta and crumble it yourself for better texture
- Panko breadcrumbs: Extra crunchy Look for Japanese-style panko and check for freshness
- Garlic powder: Rounds out the flavor Use fresh garlic powder for a bright punch
- Smoked paprika: Adds warmth and color Spanish smoked paprika brings depth
- Salt and pepper: Seasoning is everything Taste your feta first and season the chicken lightly
- All-purpose flour: Helps the coating stick Choose a fine flour for the best coating
- Large egg: Acts as the glue Beat well for even coating
- Olive oil: For a crisp finish Use a good quality oil for frying or to brush the chicken if baking
- Honey (for the hot honey): Sweet thick base Any wildflower or clover honey works well
- Hot sauce (for the hot honey): Kicks up the heat Use your favorite adjusting to taste
- Red pepper flakes (for the hot honey): For an extra punch Optional for those who love serious spice
Instructions
- Prepare for Cooking:
- Set your oven to four hundred twenty five degrees Fahrenheit or place a large skillet on medium high heat with olive oil so everything is hot and ready
- Make the Hot Honey:
- In a small saucepan add honey hot sauce and red pepper flakes if using Keep the heat low and warm gently till everything is just combined Stir well and set aside so the flavors meld
- Pound and Season Chicken:
- Lay plastic wrap over your chicken then pound to an even thickness using a mallet Season each piece all over with salt pepper garlic powder and smoked paprika for full flavor coverage
- Set Up Breading Stations:
- Arrange three shallow bowls one with flour one with beaten egg and one with panko breadcrumbs Make sure they are each wide enough to fit a chicken piece easily
- Stuff and Bread Chicken:
- Take a generous spoonful of feta and press it gently onto one side of each chicken piece Next coat lightly in flour be sure to shake off any excess Dip into beaten egg making sure every spot is covered Finally press each piece firmly into panko so it is evenly coated and the feta stays inside
- Cook Until Crispy:
- For baking Line a sheet pan with parchment and arrange chicken evenly Bake for twenty to twenty five minutes until the coating is deep golden and the chicken is cooked through For frying Add chicken to your hot oiled skillet Cook for three to four minutes per side without moving until golden crispy and cheese is melting inside
- Add Hot Honey:
- While chicken is hot drizzle big spoonfuls of your spicy honey mixture over the top so it soaks into the crust
- Serving:
- Serve straight away especially with favorite sides like rice crisp salad or roasted veggies
Pin it Feta is always my favorite part it melts into pockets that surprise you with each bite & I always remember the laugh my daughter gave when hers oozed all over her plate As a family we started making double batches just for the leftovers
Storage Tips
Let any leftovers cool completely before storing to keep the crust crisp Place in an airtight container with parchment between layers Store in the refrigerator for up to three days and reheat on a wire rack in a hot oven for maximum crunch
Ingredient Substitutions
Swap panko for regular breadcrumbs or gluten free crumbs for allergy friendly versions Try goat cheese or creamy blue cheese for a different flavor twist If you do not have smoked paprika use regular paprika or a pinch of chipotle powder for smoky undertones
Serving Suggestions
Serve over fluffy rice or alongside lemon roasted potatoes A simple arugula salad with a zippy vinaigrette balances the richness The hot honey is also delicious on grilled veggies tossed with olive oil and salt
Cultural and Historical Context
This dish is inspired by the American South’s love for hot honey and fried chicken with the addition of feta giving a Mediterranean twist Hot honey has roots in Southern cuisine but combining it with cheese and crispy coatings shows off how global flavors can come together for something new and craveable
Pin it This is a dish so good you’ll find excuses to make it again & every batch gets devoured before you know it.
Frequently Asked Questions
- → How do I make sure the chicken stays crispy?
Bake or fry the chicken at a high temperature and serve immediately after drizzling with hot honey for best crispiness.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts or thighs both work well. Pound the pieces evenly for even cooking and texture.
- → What sides pair well with this dish?
Serve with rice, salad, or roasted vegetables for a balanced and flavorful meal.
- → How spicy is the hot honey?
The level of heat depends on the amount of hot sauce and red pepper flakes you use. Adjust to your preference.
- → Can I bake instead of fry the chicken?
Absolutely! Baking at 425°F results in a crisp finish without the need for frying—just use parchment for best results.