Crispy Hot Honey Feta Chicken with Chili Honey Drizzle

Table of Contents

If you’re into bold flavors, this one hits every note. You get crispy golden chicken, creamy salty feta, and a sticky chili honey drizzle that ties everything together. It’s sweet, spicy, savory, and crunchy all in one bite. The best part is it’s simple enough for a weeknight but impressive enough to serve guests.

This dish works beautifully as a main course with rice or roasted vegetables, or even tucked into wraps and bowls.

Prep Time: 20 minutes

Cook Time: 15–20 minutes

Total Time: 35–40 minutes

Servings: 4

Ingredients

For the Chicken

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

½ cup all-purpose flour

½ tsp salt

¼ tsp black pepper

½ tsp smoked paprika

1 large egg, beaten

½ cup panko breadcrumbs

2 tbsp olive oil (for frying)

For the Feta Topping

¼ cup crumbled feta cheese

2 tbsp fresh parsley, chopped

For the Chili Honey Drizzle

¼ cup honey

1 tsp chili flakes (adjust to taste)

½ tsp smoked paprika

Instructions

Prepare the coating station.
In one bowl, mix flour, salt, black pepper, and smoked paprika. In a second bowl, add the beaten egg. In a third bowl, place the panko breadcrumbs.

Coat the chicken.
Dredge each chicken piece in the seasoned flour, dip into the egg, then coat thoroughly in panko. Press gently so the crumbs stick well.

Heat the oil.
Warm olive oil in a large skillet over medium heat. The oil should shimmer but not smoke.

Fry the chicken.
Cook chicken in a single layer, 3–4 minutes per side, until golden brown and cooked through. Internal temperature should reach 75°C (165°F).

Drain excess oil.
Transfer cooked chicken to a plate lined with paper towels.

Prepare the chili honey.
In a small saucepan over low heat, combine honey, chili flakes, and smoked paprika. Warm gently for 2–3 minutes to infuse flavor. Do not boil.

Assemble the dish.
Arrange crispy chicken on a serving platter.

Add feta topping.
Sprinkle crumbled feta evenly over the hot chicken.

Drizzle the honey.
Spoon the warm chili honey over the chicken.

Finish and serve.
Garnish with chopped parsley and serve immediately while crispy.

Tips

Use chicken thighs for juicier results; breasts are leaner but cook faster.

Cut chicken evenly to ensure uniform cooking.

Let coated chicken rest 5 minutes before frying to help the crust stick.

Avoid overcrowding the pan or the coating will steam instead of crisp.

Keep heat at medium to prevent burning the breadcrumbs.

Use a thermometer for perfectly cooked chicken.

Warm honey gently so it stays pourable.

Add feta while chicken is hot so it softens slightly.

Taste chili honey before drizzling and adjust spice if needed.

Serve immediately for maximum crunch.

Variations

Bake instead of fry at 200°C (400°F) for 18–22 minutes.

Air fry at 190°C (375°F) for 12–15 minutes, flipping halfway.

Add garlic powder to the flour for extra depth.

Mix lemon zest into the feta topping for brightness.

Use hot honey instead of making your own.

Add a squeeze of fresh lemon before serving.

Swap feta for goat cheese for a creamier finish.

Toss chicken in buffalo sauce before adding feta for extra heat.

Serve over mixed greens for a crispy salad bowl.

Add toasted sesame seeds for a subtle nutty crunch.

Q&A

Can I make it ahead of time?
It’s best fresh, but you can reheat in the oven or air fryer to restore crispness.

Can I use regular breadcrumbs?
Yes, though panko gives a lighter, crunchier texture.

Is it very spicy?
The heat level is mild to moderate. Adjust chili flakes to your preference.

Can I deep fry it?
Yes, fry at 175°C (350°F) until golden and cooked through.

What sides pair well?
Rice, roasted vegetables, mashed potatoes, or flatbread.

Can I use pre-crumbled feta?
Yes, but freshly crumbled feta has better texture and flavor.

Why is my coating falling off?
Make sure each layer sticks well and avoid flipping too early.

Can I make it gluten-free?
Substitute gluten-free flour and breadcrumbs.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.

Can I double the recipe?
Absolutely. Fry in batches to keep the crust crisp.

Nutrition

(Approximate per serving)

Calories: 420–480 kcal

Protein: 32 g

Carbohydrates: 35 g

Fat: 20 g

Saturated Fat: 6 g

Sugar: 14 g

Sodium: Moderate (varies with feta)

Values may vary depending on portion size and exact ingredients used.

Conclusion

Crispy Hot Honey Feta Chicken with Chili Honey Drizzle is the kind of dish that feels indulgent but is surprisingly easy to make. The crunch from the panko, the salty creaminess of feta, and the sweet heat from the chili honey create serious flavor contrast in every bite.