Description
Crispy Hot Honey Feta Chicken is the ultimate weeknight flavor bomb—juicy oven-baked chicken with a golden panko crust, drizzled with a sticky-sweet hot honey sauce and topped with crumbled feta. It’s the perfect balance of heat, sweetness, crunch, and creaminess—all done in 40 minutes without frying. A bold, playful twist on baked chicken that’s guaranteed to shake up your dinner routine.
Ingredients
For the Chicken:
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1.5 lb (680 g) boneless, skinless chicken breasts (about 4 pieces)
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1 cup (120 g) all-purpose flour
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2 large eggs
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1 cup (60 g) panko breadcrumbs
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1 tsp (5 g) garlic powder
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1 tsp (5 g) onion powder
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1 tsp (5 g) paprika
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Salt and black pepper, to taste
For the Hot Honey Sauce:
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1/2 cup (170 g) honey
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1–2 Tbsp (15–30 ml) hot sauce, to taste
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1 Tbsp (15 ml) apple cider vinegar
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50 g crumbled feta cheese, for topping
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment or place a wire rack over it.
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Prepare a breading station:
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Bowl 1: flour mixed with garlic powder, onion powder, paprika, salt, and pepper.
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Bowl 2: beaten eggs.
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Bowl 3: panko breadcrumbs.
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Coat each chicken breast: dredge in flour, dip in egg, and coat with panko.
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Place chicken on the baking sheet or rack. Bake 20–25 minutes, flipping halfway, until golden and internal temp reaches 165°F (75°C).
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Meanwhile, in a saucepan, combine honey, hot sauce, and apple cider vinegar. Heat over medium until warm and smooth.
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Drizzle hot honey over baked chicken.
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Top with crumbled feta while warm. Serve immediately.
Notes
Use a wire rack for crispier chicken all over.
Marinate in buttermilk for 1 hour for extra tenderness.
Adjust hot sauce to taste—start small and build heat.
Reheats best in the oven to restore crispiness.
Blue cheese can replace feta for a bolder twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Oven-baked
- Cuisine: American / Fusion