There’s something magical about crispy chicken smothered in spicy-sweet hot honey and topped with creamy, tangy feta. This Hot Honey Feta Chicken recipe delivers the perfect balance of crunch, heat, and richness all in one bite. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is a guaranteed crowd-pleaser. Plus, it’s surprisingly simple to make with easy-to-find ingredients.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes with minimal prep.
- Perfect Flavor Balance – Sweet honey, spicy chili, and salty feta create an addictive combo.
- Crispy Every Time – Panko breadcrumbs ensure an extra-crunchy coating.
- Versatile – Serve with roasted veggies, a fresh salad, or creamy mashed potatoes.
- Restaurant-Quality at Home – Tastes like a gourmet meal without the fuss.
Ingredients Needed
For the Hot Honey Glaze:
- ⅓ cup (110g) honey – Use raw honey for the best flavor.
- 1½ tsp hot sauce (Frank’s or Cholula work great) – Adjust for spice preference.
- ¾ tsp chili flakes – Adds a smoky heat.
For the Chicken:
- 2 (250g/9oz) chicken breasts – Sliced into cutlets for even cooking.
- 2 tsp paprika – For depth and color.
- 1 tsp salt – Enhances all flavors.
- ½ tsp each onion powder, garlic powder, dried oregano, black pepper.
- ¼ tsp cayenne pepper – Optional for extra heat.
For the Breading:
- 35g (¼ cup) plain flour – Helps the egg stick.
- 2 eggs, beaten – Creates a binding layer.
- 65g (1 cup) panko breadcrumbs – For maximum crispiness.
- 6-8 tbsp vegetable oil – For pan-frying.
For Serving:
- 200g (7oz) feta, crumbled – Adds creamy, salty contrast.
How to Make Hot Honey Feta Chicken
Step 1: Prep the Hot Honey Glaze
In a small bowl, mix honey, hot sauce, and chili flakes. Set aside.
Step 2: Season & Bread the Chicken
- Slice chicken breasts horizontally into thinner cutlets for faster cooking.
- In a bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne. Rub evenly onto chicken.
- Set up a breading station:
- 1st dish: Flour
- 2nd dish: Beaten eggs
- 3rd dish: Panko breadcrumbs
- Coat each piece: Flour → Egg → Panko, pressing crumbs firmly for full coverage.
Step 3: Pan-Fry to Crispy Perfection
- Heat oil in a large pan over medium-high heat.
- Cook chicken 3-4 minutes per side until golden brown and internal temp reaches 75°C (165°F).
- Transfer to a wire rack to keep crispy.
Step 4: Assemble & Serve
- Drizzle hot honey glaze generously over chicken.
- Top with crumbled feta and extra chili flakes if desired.
Serving & Storage Tips
- Serving Ideas: Pair with roasted sweet potatoes, a crisp green salad, or garlic butter rice.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Freezing: Freeze breaded (uncooked) chicken for up to 1 month. Thaw before frying.
Helpful Notes
- Spice Control: Reduce chili flakes for milder heat or add extra hot sauce for more kick.
- Gluten-Free Option: Swap flour for almond flour and panko for gluten-free breadcrumbs.
- Extra Crispy Tip: Double-coat the chicken in egg and panko for an even crunchier crust.
Final Thoughts
This Hot Honey Feta Chicken is a flavor explosion you’ll crave again and again. The crispy coating, spicy-sweet glaze, and creamy feta make it a standout dish that’s both easy and impressive.
Tried it? Rate this recipe below and tag us on Instagram @[YourHandle]—we’d love to see your creations!
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead?
Yes! Thighs work well but may need slightly longer cooking time.
How do I make this less spicy?
Skip the cayenne and reduce chili flakes to ¼ tsp.
Can I bake instead of frying?
Bake at 200°C (400°F) for 20-25 mins, flipping halfway. Spray with oil for crispiness.
What can I substitute for feta?
Goat cheese or ricotta salata are great alternatives.
Why is my coating falling off?
Ensure the chicken is dry before breading, and press the panko firmly onto the egg layer.

Crispy Hot Honey Feta Chicken
Equipment
- Sharp Knife & Cutting Board
- 3 Large Shallow Dishes
- Small Pot or Bowl
- Large Pan
- Wire Rack & Tray
- Oven Grill or Broiler
Ingredients
Hot Honey
- ⅓ cup honey
- 1 ½ teaspoons hot sauce e.g. Frank’s or Cholula
- ¾ teaspoon chilli flakes
Seasoned Flour & Coating
- ¼ cup plain flour
- 2 eggs beaten
- 1 cup Panko breadcrumbs
Seasoning Mix
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Chicken & Feta
- 2 250g/9oz chicken breasts halved horizontally to make 4 pieces
- 200 g feta cheese crumbled
Cooking Oil
- 6-8 tablespoons vegetable oil for frying
Instructions
- Combine honey, hot sauce, and chilli flakes in a small pot or bowl. Warm gently (microwave ~20 s or stovetop) to infuse; stir and let cool.
- Slice chicken breasts horizontally to make 4 even pieces.
- Mix paprika, salt, onion powder, garlic powder, oregano, cayenne, and pepper in one bowl.
- Set up 3 shallow dishes: flour + half seasoning; beaten eggs; Panko + remaining seasoning.
- Dredge chicken: flour, egg, then breadcrumb. Place on tray.
- Heat oil in a large pan over medium‑high. Fry chicken 3–4 min each side until deep golden and cooked. Transfer to wire rack.
- Top each piece with crumbled feta. Place under grill on high until feta softens and lightly golden.
- Drizzle with hot honey to taste. Serve immediately.