Crispy Hot Honey Feta Chicken
Introduction: Crispy Hot Honey Feta Chicken is a flavorful, modern dish that balances savory, spicy, and sweet notes. The crispy chicken is coated in a golden, crunchy crust, topped with tangy feta cheese, and finished with a drizzle of hot honey, giving it a perfect balance of heat and sweetness. This dish is ideal for a quick weeknight dinner or a crowd-pleasing meal at a dinner party. The combination of textures and bold flavors makes it a unique, mouthwatering treat!
The History of Ingredients:
- Chicken: Chicken has long been a staple in many cuisines around the world. It’s versatile, affordable, and easily adaptable to a variety of cooking styles and flavor profiles.
- Feta Cheese: Feta is a brined cheese originating from Greece, traditionally made from sheep’s milk or a mixture of sheep and goat’s milk. It’s known for its tangy, crumbly texture, and it has been a key ingredient in Greek cuisine for centuries. Feta adds a creamy, salty kick to dishes.
- Hot Honey: Hot honey has recently gained popularity as a condiment that adds both heat and sweetness. It’s made by infusing honey with chili peppers, typically in a simple process of heating the honey with hot peppers or chili flakes. The sweet heat combination is fantastic with fried or crispy foods.
- Breadcrumbs: Often used for breading or crusting proteins, breadcrumbs provide a golden and crispy texture when fried or baked. They are commonly used in many cuisines worldwide to create crunchy coatings.
Breakdown of Ingredients:
- For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Flour (for dredging)
- Eggs (for binding the breadcrumbs)
- Panko breadcrumbs (for extra crunch)
- Parmesan cheese (for flavor and crispiness)
- Garlic powder, onion powder, paprika, salt, and pepper (for seasoning)
- Olive oil (for frying)
- For the Hot Honey Sauce:
- Honey (for sweetness)
- Red pepper flakes, chili powder, or fresh hot peppers (for the heat)
- A splash of vinegar (optional, for a touch of acidity)
- For the Feta Topping:
- Crumbled feta cheese
- Fresh parsley or basil (optional, for garnish)
Step-by-Step Recipe:
- Prepare the Chicken:
- Preheat your oven to 400°F (200°C) if you plan to finish the chicken in the oven after frying.
- Season the chicken breasts or thighs with salt, pepper, garlic powder, onion powder, and paprika.
- In one shallow bowl, place flour. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs and grated Parmesan cheese.
- Dredge each chicken piece first in the flour, then dip in the egg, and finally coat in the panko-Parmesan mixture, pressing down lightly to ensure the breading sticks.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Fry the chicken for 4-5 minutes per side until golden brown and crispy. Ensure the chicken reaches an internal temperature of 165°F (75°C).
- For extra crispiness, once the chicken is fried, place it on a baking sheet and bake it in the oven for 5-10 minutes to ensure the chicken is fully cooked through without losing its crispiness.
- Make the Hot Honey Sauce:
- In a small saucepan, heat the honey over low heat.
- Add red pepper flakes, chili powder, or finely chopped fresh peppers (depending on your desired heat level). Stir and let it simmer for 2-3 minutes. If you’d like, add a small splash of vinegar to balance out the sweetness.
- Adjust the level of heat by adding more chili or reducing the honey.
- Assemble the Dish:
- Once the chicken is cooked, place it on a serving platter.
- Drizzle the hot honey sauce generously over the crispy chicken.
- Top with crumbled feta cheese and a sprinkle of fresh parsley or basil for color and freshness.
- Serve and Enjoy:
- Serve the chicken with sides like roasted vegetables, a salad, or mashed potatoes to balance out the richness.
Tips for the Perfect Crispy Hot Honey Feta Chicken:
- For Extra Crunch: Use panko breadcrumbs instead of regular breadcrumbs for a lighter, crunchier coating. Adding Parmesan to the breadcrumbs will further enhance the crispiness.
- Adjusting the Heat: If you’re sensitive to spice, start with a small amount of red pepper flakes and gradually increase to your preferred level of heat. You can also use milder peppers like jalapeños if you prefer a less intense heat.
- Double-Coat the Chicken: For an even crispier crust, you can dip the chicken in the egg and breadcrumbs twice. This creates a thicker, crunchier coating.
- Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check the internal temperature of the chicken, ensuring it’s at 165°F (75°C).
- Finish in the Oven: If you want to maintain the crispiness while ensuring the chicken cooks through, after frying, place it in the oven for 5-10 minutes at 400°F.
Variations and Customizations:
- Spicy Sweet Option: If you want to amp up the heat, use a hotter pepper like habanero or serrano peppers in the hot honey sauce.
- Cheese Swap: While feta adds a tangy contrast, you can use goat cheese, blue cheese, or even mozzarella for a milder flavor.
- Baked Version: Skip the frying step and bake the chicken instead. Dredge the chicken as usual, place it on a baking sheet, and bake at 400°F (200°C) for about 20-25 minutes until the chicken is crispy and cooked through.
- Vegetarian Option: For a vegetarian twist, swap the chicken with crispy tofu or cauliflower “wings,” breaded and fried in the same way.
- Fried Chicken Strips: Instead of using whole chicken breasts or thighs, cut the chicken into strips and serve them as crispy, bite-sized pieces.
Health Considerations and Nutritional Value:
While this dish is indulgent, you can make adjustments to make it a bit healthier without sacrificing flavor. For a lighter version, bake the chicken instead of frying it, or use a smaller amount of oil. If you prefer a low-carb version, you can substitute breadcrumbs with almond flour or crushed nuts for a gluten-free option.
Nutritional Estimate (for one serving of crispy chicken with hot honey and feta):
- Calories: 400-500 (depending on portion size and cooking method)
- Protein: 35g
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 2g
The hot honey provides a nice balance of carbs from honey and healthy fats from the oil. Feta adds a good source of protein, calcium, and healthy fats.
FAQ:
- Can I make the hot honey in advance? Yes, you can make the hot honey sauce ahead of time and store it in an airtight container in the fridge. Just warm it up before drizzling over the chicken.
- Can I bake the chicken instead of frying it? Absolutely! For a lighter version, bake the breaded chicken at 400°F (200°C) for about 20-25 minutes until golden and cooked through.
- Can I use chicken thighs instead of breasts? Yes! Chicken thighs are juicy and flavorful, making them a great alternative. Just adjust the cooking time as they may take a few extra minutes to cook through.
- How do I store leftovers? Store leftover crispy chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness, and drizzle with hot honey before serving.
- Can I make this dish spicy without the hot honey? Yes, you can add fresh chilies or extra red pepper flakes to the breading, or drizzle a spicy hot sauce over the chicken for an added kick.
Crispy Hot Honey Feta Chicken
Crispy Hot Honey Feta Chicken is a flavorful, modern dish that balances savory, spicy, and sweet notes. The crispy chicken is coated in a golden, crunchy crust, topped with tangy feta cheese, and finished with a drizzle of hot honey, giving it a perfect balance of heat and sweetness. This dish is ideal for a quick weeknight dinner or a crowd-pleasing meal at a dinner party. The combination of textures and bold flavors makes it a unique, mouthwatering treat!
Ingredients
- 1/3 cup / 110g Honey
- 1 1/2 tsp Hot Sauce I like Frank’s or Cholula
- 3/4 tsp Chilli Flakes
- 2 x 250g/9oz Chicken Breasts
- 2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp EACH: Onion Powder Garlic Powder, Dried Oregano, Black Pepper
- 1/4 tsp Cayenne Pepper
- 35 g / 1/4 cup Plain Flour
- 2 Eggs beaten
- 65 g / 1 cup Panko Breadcrumbs
- Veg Oil as needed (6-8 tbsp)
- 200 g / 7oz Feta crumbled
Instructions
- Combine the honey, hot sauce and chilli flakes in a bowl and warm in the microwave (20 seconds or so). Stir then leave to cool. You can also do this on the stove in a small pot (just bring to a simmer then remove and cool). You can easily adjust the heat with chilli flakes/hot sauce if desired.
- Horizontally slice the chicken breasts right through the centre to create 4 even-sized breasts. In a small pot or bowl combine the paprika, salt, onion powder, garlic powder, oregano, cayenne and black pepper.
- Line up 3 large shallow dishes and place a large tray at the end. The first bowl is flour + half of the seasoning mix, the second is beaten egg and the 3rd is the Panko with the rest of the seasoning. One by one take the chicken and dredge through the flour, into the egg, then the breadcrumbs and finish by placing on the tray. Make sure you thoroughly coat the chicken at each stage (namely the breadcrumbs).
- Add enough oil to coat the base of a large pan and place it over medium-high heat. Once the oil is hot enough that a breadcrumb rapidly sizzles, carefully place in the chicken (if you can’t fit 4 pieces then work in 2 batches, top up the oil in between if needed). Fry for 3-4 minutes on each side or until deep golden and crispy on the outside and white/piping hot through the centre. Place on a wire rack above the tray.
- Add the crumbled feta, covering as much of the chicken as possible, then place under the grill on high until it starts turning golden (it should be buttery soft and a little crisp on top).
- Serve with your preferred amount of hot honey drizzled over and enjoy (tightly store leftover honey in the fridge).
Notes
ngy heat from some hot sauce. I like to heat the honey then let it cool as it helps the chilli flakes infuse the honey more efficiently/quickly. You can adjust this to your preferred spiciness if you like. Just add in a dash more chilli flakes after it has cooled, or if you want more spice with the extra tangy flavour, add in a dash more hot sauce. You can also make this ahead of time and tightly store in the fridge.
b) Can I bake the chicken instead? – If you want to bake the chicken then follow these steps:
d) Calories – Slight overestimate as not all the flour/egg/Panko is picked up by the chicken.
- Before you mix in the seasoning, spread the breadcrumbs out on a large tray, spray with oil and bake at 180C/350F for 5 mins or until light golden (be vigilant as they burn quickly).
- Carry on with the recipe for preparing chicken (mix in seasoning, coating etc).
- Instead of frying, place the coated chicken on a large baking tray, spray with oil and bake at 220C/430F for 10 mins. Flip, spray then bake again for 8-10mins, or until golden and crispy and cooked through the centre.
- Continue with feta/grilling.