I coat chicken thighs in a crispy, golden crust, then serve them smothered in a tangy hot honey–feta sauce—a deliciously crisp-meets-creamy dish with sweet heat.

Crispy Hot Honey Feta Chicken

Why You’ll Love This Recipe

I love how this chicken balances texture and flavor: the skin crisps up beautifully while the hot honey–feta sauce delivers sweet heat and salty creaminess. It’s quick to make, requires no fancy ingredients, and feels indulgent but approachable—perfect for dinner nights when I want something fun and flavorful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
All-purpose flour (for dredging)
Paprika
Garlic powder
Salt & pepper
Olive oil or neutral oil (for searing)
Hot honey–feta sauce:
- Crumbled feta cheese
- Hot honey (or honey mixed with chili flakes or hot sauce)
- Lemon juice
- Fresh parsley (optional garnish)

directions

Prep the chicken: I pat the thighs dry, season them with salt, pepper, paprika, and garlic powder, and coat them lightly in flour.
Sear to crisp: I heat oil in a skillet over medium-high heat, then cook the chicken thighs skin-side down until golden and crisp (about 6 minutes), then flip and sear the other side for 3–4 minutes.
Finish cooking: I transfer the skillet to a preheated oven at 375 °F and bake the chicken until it’s cooked through (internal temperature 165 °F), about another 15 minutes.
Make hot honey–feta sauce: While the chicken bakes, I mix crumbled feta with hot honey and a squeeze of lemon juice until smooth and slightly drizzable.
Serve: I plate the crispy thighs and spoon the hot honey–feta sauce over them, garnishing with fresh parsley.

Servings and timing

Serves: 4 (one thigh per person)
Prep time: ~10 minutes
Cook time: ~25–30 minutes (sear + bake + sauce prep)
Total time: ~35–40 minutes

Variations

Spice level adjustment: I switch hot honey for plain honey and add chili sauce for my preferred heat level.
Cheese swap: I sometimes use goat cheese or ricotta to mellow the sauce’s tang.
Herb twist: I add thyme, rosemary, or oregano to the flour for extra flavor.
Dipping style: Instead of spooning the sauce, I serve it on the side so everyone can dip.

storage/reheating

I store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken in a 350 °F oven until crispy again (about 10 minutes) and gently warm the sauce on the stove. Freezing works—thaw overnight and reheat the same way.

FAQs

Can I use chicken breasts instead of thighs?

Yes—you can. I recommend cooking them a bit longer for internal doneness, and you might want to apply sauce just before serving to avoid over-moistening.

Is hot honey necessary?

Not at all—I often use plain honey and stir in red pepper flakes or sriracha to control the spice exactly how I like it.

Does the feta sauce need to be warmed?

It can be served room temperature or slightly warm. I usually warm it gently so it spoon coats the chicken beautifully.

Can I make this ahead?

Yes—I prepare and sear the chicken in advance, then bake fresh before serving. The sauce can be made ahead and gently reheated.

What sides pair well?

I love pairing this with roasted vegetables, rice, quinoa, or a crisp green salad for a complete meal.

Conclusion

I absolutely love this Crispy Hot Honey Feta Chicken for its crunchy skin, creamy sauce, and balance of sweet heat with tangy feta. It’s easy to make yet feels elevated, making it a go-to dish for cozy weeknights or impressing dinner guests.