Description
Juicy, crispy chicken breasts dusted with Parmesan and fried until golden, drizzled with a sweet‑spicy honey sauce and sprinkled with tangy feta—elegant yet easy comfort food.
Ingredients
4 boneless, skinless chicken breasts (about 1¼ lb total)
Salt and freshly ground black pepper
½ cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
3 Tbsp unsalted butter
2 Tbsp olive oil
Hot Honey Sauce:
½ cup honey
2 Tbsp hot sauce (e.g., Frank’s, Sriracha)
1 tsp apple cider vinegar (optional)
Pinch of red pepper flakes (optional for extra heat)
To Finish:
½ cup crumbled feta cheese
2 Tbsp chopped fresh parsley
Instructions
Pat chicken dry and season both sides with salt and pepper.
Prepare three shallow bowls: one with flour mixed with garlic powder and paprika, one with beaten eggs, and one with panko and Parmesan.
Dredge each chicken breast in flour mixture, shaking off excess. Dip into eggs, then coat thoroughly with panko-Parmesan, pressing firmly.
In a large skillet over medium heat, melt butter with olive oil. Fry chicken for 5–6 minutes per side until golden-brown and cooked through (internal temp 165 °F/74 °C). Transfer to a plate and tent with foil to keep warm.
Wipe out skillet lightly. Add honey, hot sauce, and vinegar; heat gently and stir to combine. Simmer for 1 minute until sauce reaches drizzle consistency.
Return chicken to skillet and spoon sauce over each piece. Cook 30 seconds more to glaze.
Transfer chicken to a serving platter. Drizzle remaining sauce from skillet over top. Sprinkle with feta and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
