Crispy Hot Honey Feta Chicken is a mouthwatering dish that combines crunchy, golden chicken with a sweet and spicy drizzle of hot honey and creamy feta cheese. The chicken is perfectly crispy on the outside while staying juicy inside, and the hot honey adds just the right kick with a touch of sweetness that pairs beautifully with the salty feta topping.
I love making this dish when I want something that feels special but is actually really simple to put together. The hot honey drizzle is my favorite part—it’s easy to make at home by warming up honey with a little chili flakes, and it turns the whole dish into a perfect balance of flavors. Adding crumbled feta over the top gives it a creamy texture that cuts through the heat and crunch, which I think everyone ends up loving.
My go-to way to serve this chicken is with a side of fresh salad or some roasted veggies to keep things light and fresh. Sometimes I even pile it onto warm pita bread for a quick and delicious sandwich. This dish always makes for a fun dinner that gets some smiles at the table, and it’s great for sharing or enjoying any night of the week.
Key Ingredients & Substitutions
Chicken breasts: Pounding them to an even thickness helps the chicken cook evenly and stay juicy. If you prefer, chicken thighs work too, but adjust cooking time as they are thicker.
Quinoa: It’s a great base that’s light and healthy. You can swap quinoa with rice, couscous, or even cauliflower rice for a low-carb option.
Panko breadcrumbs: They give that extra crunch. If you don’t have panko, crushed cornflakes or regular breadcrumbs work fine. I personally like cornflakes for a very crispy crust.
Feta cheese: Adds a salty creaminess. If you want a milder flavor, goat cheese or ricotta salata are nice substitutes.
Hot honey drizzle: Honey warmed with chili flakes is simple and delicious. You can adjust the heat by adding less chili flakes or swapping for a milder pepper like smoked paprika.
How Can I Get the Chicken Crispy Without Overcooking?
Crisping chicken well while keeping it juicy can be tricky, but these tips help:
- Pat the chicken dry before breading to avoid soggy crust.
- Set up separate stations for flour, egg, and breadcrumbs to get a good coating that sticks.
- Heat oil on medium-high, but not smoking. Too hot—bread crumbs burn, too low—chicken soaks up oil.
- Cook chicken in batches if needed to avoid crowding the pan, which traps steam and makes coating soggy.
- Flip only once or twice to keep the crust intact.
- Use a meat thermometer—remove chicken at 165°F (74°C) to avoid overcooking.
- Drain cooked chicken on paper towels briefly to keep crispness.
Equipment You’ll Need
- Medium saucepan – I use this to perfectly cook quinoa and keep it fluffy.
- Large skillet – great for frying the breaded chicken until crispy and golden.
- Mixing bowls – one for breading stations and one for the hot honey; I like a set for easy prep.
- Meat thermometer – helps ensure the chicken reaches the safe internal temperature of 165°F.
- Spatula or tongs – for flipping the chicken easily without breaking the crust.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Add a splash of lemon juice or zest to the hot honey for extra zestiness.
- Mix chopped fresh herbs like basil or oregano into the feta for a different flavor twist.
- Sprinkle with crushed red pepper flakes or a dash of hot sauce if you like more heat.
Crispy Hot Honey Feta Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs or crushed cornflakes for extra crispness
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 3 tablespoons olive oil (for frying)
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
For the Hot Honey Drizzle:
- ¼ cup honey
- 1 teaspoon red chili flakes (adjust to heat preference)
For Serving:
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 1 lemon wedge
How Much Time Will You Need?
This recipe takes about 30 minutes total — 15 minutes to cook the quinoa, 10-15 minutes to prepare and fry the chicken, and a few minutes to make the hot honey and assemble everything. It’s quick enough for a satisfying weeknight meal!
Step-by-Step Instructions:
1. Cook the Quinoa:
In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Hot Honey:
While quinoa cooks, gently warm the honey and red chili flakes together in a small saucepan over low heat for 3-5 minutes to let the flavors meld. Remove from heat and set aside.
3. Set Up Your Breading Station:
Place the flour in one shallow dish. Beat the eggs in a second dish. In a third dish, mix the panko breadcrumbs with smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
4. Bread the Chicken:
Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture.
5. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook for about 4-5 minutes on each side, or until the pieces are golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
6. Drain and Assemble:
Remove chicken from the skillet and place on paper towels briefly to drain any excess oil.
7. Serve and Garnish:
Spoon the cooked quinoa onto plates. Layer the crispy chicken on top, drizzle generously with the warm hot honey, and sprinkle crumbled feta cheese and fresh parsley over everything. Add a lemon wedge on the side for squeezing over the dish to add brightness.
Enjoy your crispy, sweet, spicy, and tangy hot honey feta chicken — a delicious, easy dish you’re sure to love!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to ensure a crispy coating when frying.
How Can I Make This Recipe Spicier or Milder?
Adjust the amount of red chili flakes in the hot honey drizzle to your taste. For milder heat, reduce or omit the cayenne pepper in the breading, and use fewer chili flakes or none at all in the honey.
What’s the Best Way to Store Leftovers?
Place leftover chicken and quinoa in an airtight container and refrigerate for up to 3 days. Reheat the chicken gently in a skillet over low heat to help keep it crispy, then drizzle with fresh hot honey before serving.
Can I Substitute the Quinoa?
Absolutely! Rice, couscous, or even cauliflower rice are great alternatives if you prefer. Just cook them according to package instructions and serve as you would the quinoa.