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Delicious Hot Honey Feta Chicken garnished and served on a plate

Hot Honey Feta Chicken

A delightful combination of tender chicken, a crunchy cornflake coating, and a sweet and spicy hot honey sauce, perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts can be substituted with chicken thighs for richer flavor.
  • 2 cups corn flakes crushed finely; alternatives include panko breadcrumbs.
  • 2 tablespoons olive oil or avocado oil; can omit for a lighter version.
  • ½ cup all-purpose flour gluten-free flour also works.
  • 2 large eggs beaten; substitute with a flaxseed or chia seed egg for vegan option.
  • 1 teaspoon garlic powder fresh garlic can be used but may alter texture.
  • 1 teaspoon onion powder shallots can be used as a fresh alternative.
  • 1 tablespoon smoked paprika regular paprika or chili powder can substitute.
  • to taste Kosher salt and pepper season to personal preference.
  • 8 ounces feta cheese crumbled; goat cheese is an excellent substitute.
  • ¼ cup honey maple syrup is a vegan alternative.
  • 1-2 tablespoons sriracha or hot sauce; adjust based on spice tolerance.
  • 1 teaspoon apple cider vinegar lemon juice can also substitute.
  • 1 teaspoon crushed red pepper flakes optional for extra kick.

Method
 

Preparation
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Season the chicken cutlets with garlic powder, onion powder, smoked paprika, and Kosher salt and pepper in a shallow plate.
  3. In a second plate, add the all-purpose flour for dredging. In a third plate, place the crushed cornflakes for the crispy coating. Beat the eggs together with olive oil and a pinch of salt in a separate bowl.
Coating the Chicken
  1. Dredge the seasoned cutlets in the flour, dip them in the egg mixture, and finish with a generous coating of cornflakes. Place each cutlet on the prepared baking sheet.
Baking
  1. Bake for 15 minutes; the chicken may not be cooked through yet.
  2. In a small bowl, whisk together honey, sriracha, apple cider vinegar, and crushed red pepper flakes.
  3. After 15 minutes, remove the chicken from the oven and top each piece evenly with crumbled feta. Drizzle with the hot honey mixture.
  4. Return to the oven and continue baking for about 10 minutes, or until the chicken is fully cooked and golden brown.

Notes

For extra flavor, marinate the chicken for 30 minutes before breading. Consider experimenting with spices in the cornflakes for added depth.