Description
Crispy Hot Honey Feta Chicken features tender chicken breasts or thighs coated in a flavorful, crunchy corn flake crust, baked to golden perfection, and topped with melted tangy feta cheese. This dish is finished with a drizzle of spicy hot honey, combining sweet, heat, and savory flavors for an irresistible meal perfect for weeknights or entertaining.
Ingredients
For the Chicken:
- 1/2 cup all-purpose flour (use gluten-free flour for a gluten-free option)
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 cups corn flake crumbs (or breadcrumbs; use gluten-free crumbs if needed)
- 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated
- 1 pound boneless, skinless chicken breasts or thighs, pounded thin
- 6 ounces feta cheese, crumbled
For the Hot Honey:
- 1/4 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Flour Mixture: In a wide bowl, combine the all-purpose flour, smoked paprika, onion powder, and garlic powder. Mix well to evenly distribute the spices.
- Prepare the Egg Wash: In another wide bowl, beat the eggs with the hot sauce until thoroughly combined.
- Prepare the Crumb Mixture: In a third wide bowl, mix the corn flake crumbs with the grated Parmigiano Reggiano cheese.
- Coat the Chicken: Lightly dust each piece of pounded chicken in the flour mixture, shaking off excess. Then dip it into the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the crumb mixture, ensuring all sides are evenly coated. Shake off any loose crumbs.
- Arrange for Baking: Place the coated chicken pieces on a wire rack set over a baking sheet. For best results, lightly spray or brush the rack with oil to prevent sticking and promote crisping.
- Bake the Chicken: Preheat your oven to 425°F (220°C). Bake the chicken on the wire rack for 20 to 30 minutes, or until the coating is golden brown and the internal chicken temperature reaches 165°F (74°C).
- Add the Feta: Sprinkle the crumbled feta evenly over the baked chicken. Return it to the oven and bake for an additional 5 minutes until the feta starts to lightly brown and melt.
- Prepare the Hot Honey: While the chicken bakes, combine honey, hot sauce, red pepper flakes, and smoked paprika in a small bowl. Stir well and let it sit to allow flavors to meld.
- Serve: Remove the chicken from the oven, drizzle generously with the hot honey sauce, and serve immediately for a delicious harmony of crispy, spicy, tangy, and sweet flavors.
Notes
- For gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free corn flakes or breadcrumbs.
- Pounding chicken thin ensures even cooking and helps develop a crisp crust.
- Using a wire rack during baking promotes crispiness by allowing air circulation around the chicken.
- Adjust the amount of hot sauce in the honey mix to suit your preferred spice level.
- Leftover hot honey can be stored in an airtight container in the refrigerator for up to one week; warm slightly before using.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
