Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup crumbled feta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1/4 cup honey
- 1 tablespoon hot sauce (adjust to taste)
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken pieces completely dry with paper towels and season both sides generously with salt and pepper.
- Set up a dredging station with one dish for flour, one for beaten eggs, and one for a mixture of panko breadcrumbs, crumbled feta, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Coat each chicken breast in flour, dip in beaten eggs, then press into the panko mixture until thoroughly coated.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers.
- Fry the chicken breasts for 4-5 minutes per side until golden brown and cooked through (165°F internally).
- While the chicken cooks, prepare the hot honey glaze by combining honey, hot sauce, and lemon juice in a small saucepan and warming it over low heat.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Drizzle the hot honey glaze generously over the chicken.
- Garnish with fresh chopped parsley before serving.
Notes
For added flavor, feel free to adjust the hot sauce in the glaze or serve alongside a bowl of extra hot honey. Leftovers can be reheated in a 400°F oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg