Crispy Hot Honey Feta Chicken is a deliciously bold dish that brings together crunchy chicken thighs, spicy-sweet hot honey, and creamy tangy feta cheese. The crispy coating on the chicken contrasts perfectly with the sticky drizzle of honey that has just the right kick, while the crumbled feta adds a salty punch that makes every bite interesting.
I love making this when I want something flavorful but simple to prepare. The combination of hot honey and feta is a bit unexpected and so good! I usually toss the chicken in the sauce right before serving to keep that crispiness, and the balance of spicy, sweet, and salty flavors always has everyone asking for seconds.
This chicken pairs wonderfully with a fresh salad or some roasted veggies on the side to keep things light and fresh. I often serve it over rice or quinoa, so the grains soak up all the tasty juices. It’s one of those dishes that looks like you spent hours cooking but comes together quickly, making it great for weeknights or feeding friends on a relaxed weekend.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless breasts for even cooking and easy crisping, but thighs work well if you want juicier meat. Just adjust cook time slightly for thicker pieces.
Buttermilk: Soaking the chicken in buttermilk tenderizes and helps the coating stick. If you don’t have buttermilk, plain yogurt thinned with a splash of milk or lemon juice is a good substitute.
Coating mix: Combining panko and crushed cornflakes creates a crispy, crunchy crust. If cornflakes aren’t available, use extra panko or breadcrumbs. Parmesan adds a subtle nutty flavor but can be left out or replaced with nutritional yeast for a vegetarian twist.
Hot honey: The mix of honey and hot sauce balances sweet and spicy perfectly. Feel free to swap sriracha with another chili sauce or add red pepper flakes for different heat levels.
Feta cheese: Crumbled feta adds tang and saltiness, brightening the dish. If you want a milder option, goat cheese or ricotta salata works nicely too.
How Can I Get the Chicken Extra Crispy and Not Soggy?
The key is in the coating and cooking steps:
- Dry the chicken well before seasoning to help the coating stick better.
- Soak the chicken in buttermilk—this tenderizes and adds moisture without sogginess.
- Use a mix of panko and crushed cornflakes for that wonderful crunch. Press the coating firmly onto the chicken to avoid falling off.
- Fry over medium-high heat so the coating crisps up quickly. Avoid overcrowding the pan to keep oil temperature stable.
- After frying, transfer the chicken to a baking sheet and finish in the oven with tomatoes instead of smothering the chicken in sauce right away. The hot honey gets drizzled on just before serving to keep the crust crisp.
Following these tips will help you enjoy crispy, flavorful chicken every time without it turning soggy from the sauce. Enjoy!
Equipment You’ll Need
- Large skillet or frying pan – I like this because it heats evenly and helps achieve a crispy crust.
- Mixing bowls – for preparing the coating, egg wash, and hot honey sauce.
- Cooling rack or baking sheet – to let fried chicken drain excess oil and stay crispy.
- Meat thermometer – ensures your chicken cooks to a safe 165°F (75°C) without overcooking.
- Small saucepan – for gently warming the honey and hot sauce mixture.
Flavor Variations & Add-Ins
- Protein switch: Use chicken thighs for juicier meat or tofu slices for a vegetarian option that soaks up the flavors well.
- Cheese variation: Swap feta for goat cheese or blue cheese for different tang and richness.
- Spice level: Adjust cayenne or hot sauce to make it milder or hotter to suit your taste.
- Herb twist: Add fresh basil or cilantro on top after baking for a fresh, herbal touch.
Crispy Hot Honey Feta Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup finely crushed cornflakes (for extra crispiness)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to desired heat)
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup olive oil or vegetable oil (for frying)
- ⅓ cup honey
- 1-2 tbsp hot sauce (such as sriracha or your choice of chili sauce)
- 1 cup grape or cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh thyme, chopped or a few sprigs for garnish
- ¼ cup finely chopped red onion
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 30 minutes to soak the chicken, 10 minutes frying, and another 8-10 minutes roasting. In total, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat dry your chicken with paper towels and season both sides well with salt and pepper. Place the chicken in a bowl and pour the buttermilk over it. Let it sit for at least 30 minutes to tenderize and help the coating stick better.
2. Make the Coating Mix:
In a shallow bowl, combine the flour, panko breadcrumbs, crushed cornflakes, garlic powder, smoked paprika, cayenne pepper, Parmesan cheese, salt, and pepper. Mix well.
3. Coat the Chicken:
Beat the eggs lightly in a separate bowl. Remove each piece of chicken from the buttermilk, letting the excess drip off, then dip into the egg wash. Next, press the chicken firmly into the coating mixture to coat evenly.
4. Fry the Chicken:
Heat oil in a large skillet over medium-high heat. Fry the chicken about 4-5 minutes per side until golden and crispy, making sure the internal temperature reaches 165°F (75°C). Transfer cooked chicken to a baking sheet.
5. Roast with Tomatoes:
Around the chicken on the baking sheet, scatter halved cherry tomatoes and chopped red onion. Add a few thyme sprigs. Roast in a preheated 400°F (200°C) oven for 8-10 minutes to finish cooking and soften the tomatoes.
6. Prepare Hot Honey Sauce:
While roasting, gently warm honey in a small saucepan over low heat. Stir in your choice of hot sauce and mix well. Adjust the amount for your preferred spice level.
7. Serve and Enjoy:
Remove the chicken and tomatoes from the oven. Drizzle the hot honey sauce generously over the crispy chicken. Sprinkle crumbled feta cheese and fresh parsley on top. Garnish with thyme if you like. Serve immediately with a fresh salad, rice, or roasted veggies.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before starting. This helps the coating stick and ensures even cooking.
How Do I Store Leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help keep the coating crispy—avoid microwaving if you want to maintain crunchiness.
Can I Make This Recipe Gluten-Free?
Absolutely! Swap the all-purpose flour, panko breadcrumbs, and crushed cornflakes for gluten-free alternatives. Many stores carry gluten-free panko and cornflake substitutes that work well for the crispy coating.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until slightly curdled, then use as directed. Plain yogurt thinned with a bit of milk also works well.