Crispy Hot Honey Lemon Feta Chicken with Herb Crust
If you love bold Mediterranean flavors with a sweet and spicy twist, this Crispy Hot Honey Lemon Feta Chicken is about to become a favorite. Juicy chicken breasts are coated in a golden herb crust, pan-crisped until crunchy, then topped with warm hot honey, tangy lemon, and creamy crumbled feta. The balance of crispy texture, sweet heat, and bright citrus makes this dish perfect for both weeknight dinners and special gatherings.
It pairs beautifully with roasted vegetables, herbed rice, or a simple cucumber salad.
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken and Breading
4 boneless, skinless chicken breasts (about 2 lbs / 900 g)
1 cup all-purpose flour
2 large eggs
1½ cups panko bread crumbs
3–4 tablespoons olive oil (for cooking)
Seasonings
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano (optional, for Mediterranean flavor)
For the Topping and Sauce
¾ cup feta cheese, crumbled
⅓ cup honey
1–2 tablespoons sriracha or hot sauce (adjust to taste)
1 teaspoon apple cider vinegar (optional)
Juice of 1 fresh lemon (about 2 tablespoons)
1 teaspoon lemon zest
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped (optional)
Lemon slices, for garnish
Instructions
Prepare the chicken. If the breasts are thick, slice them horizontally or pound them to an even thickness for even cooking. Pat dry.
Set up breading stations. Place flour in one shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko with garlic powder, onion powder, paprika, oregano, salt, and pepper.
Dredge the chicken. Coat each piece in flour, shaking off excess. Dip into egg, then press firmly into the seasoned panko mixture.
Heat the oil. Warm olive oil in a large skillet over medium heat until shimmering but not smoking.
Cook the chicken. Add chicken and cook 4–6 minutes per side until golden brown and cooked through (internal temperature 165°F / 75°C). Work in batches if needed.
Make the hot honey. In a small saucepan over low heat, combine honey and sriracha. Stir in apple cider vinegar if using. Warm gently for 1–2 minutes. Do not boil.
Add lemon brightness. Stir lemon juice and zest into the hot honey mixture.
Prepare herb crust topping. Mix chopped parsley and rosemary together.
Assemble. Place cooked chicken on a serving platter. Drizzle generously with hot honey lemon sauce. Sprinkle crumbled feta over the top.
Finish and serve. Add fresh herbs and garnish with lemon slices. Serve immediately while crispy.
Tips
Pound chicken evenly to avoid undercooked centers.
Let breaded chicken rest 5 minutes before cooking to help coating stick.
Use a heavy skillet for better browning.
Avoid overcrowding the pan to maintain crispiness.
Keep heat medium to prevent burning the crust.
For extra crunch, double dip in egg and panko.
Add a pinch of red chili flakes for more heat.
Use high-quality feta for creamier texture.
Warm honey gently to preserve flavor.
Let chicken rest 3–5 minutes before serving.
Variations
Oven-Baked Version: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Air Fryer: Cook at 375°F (190°C) for 15–18 minutes.
Gluten-Free: Use gluten-free flour and breadcrumbs.
Extra Cheesy: Add grated Parmesan to panko mixture.
Mild Version: Skip hot sauce for lemon honey chicken.
Spicy Mediterranean: Add harissa to honey.
Grilled Option: Grill chicken, then top with sauce and feta.
Herb Swap: Use fresh thyme or dill instead of rosemary.
Creamy Finish: Add a spoon of Greek yogurt drizzle.
Sandwich Style: Serve in toasted brioche with arugula.
Q&A
Can I use chicken thighs?
Yes, boneless thighs work well and stay juicy.
How do I store leftovers?
Refrigerate up to 3 days in airtight container.
How do I reheat?
Reheat in oven or air fryer to maintain crispiness.
Can I make hot honey ahead?
Yes, store at room temperature for up to a week.
Is feta added while hot?
Yes, so it slightly softens but doesn’t melt fully.
What sides pair well?
Rice pilaf, roasted potatoes, or salad.
Can I freeze it?
Freeze before adding sauce for best results.
How spicy is it?
Moderate, adjustable by reducing hot sauce.
Can I shallow fry?
Yes, just ensure oil depth covers bottom well.
Can I skip vinegar?
Yes, but it balances sweetness nicely.
Nutrition
(Approximate per serving)
Calories: 520
Protein: 42 g
Fat: 25 g
Carbohydrates: 38 g
Sugar: 16 g
Fiber: 2 g
Sodium: 780 mg
Values may vary depending on portion size and ingredients used.
Conclusion
Crispy Hot Honey Lemon Feta Chicken with Herb Crust delivers everything you want in one dish: crunch, sweetness, heat, saltiness, and fresh citrus flavor. The golden panko crust locks in moisture, while the hot honey lemon glaze adds bold contrast. Creamy feta and fresh herbs tie everything together with a Mediterranean finish.
It is simple enough for a busy weeknight but impressive enough for guests. Once you try that sweet, spicy, lemony drizzle over crispy chicken, it is hard to go back to plain baked chicken again.