Crispy Hot Honey Feta Chicken (Print Version)

# Ingredients:

→ Hot Honey

01 - 110g (1/3 cup) Honey
02 - 1 1/2 tsp Hot Sauce (Frank's or Cholula recommended)
03 - 3/4 tsp Chilli Flakes

→ Chicken Coating

04 - 2 Chicken Breasts (500g/18oz total), sliced horizontally
05 - 2 tsp Paprika
06 - 1 tsp Salt
07 - 1/2 tsp Onion Powder
08 - 1/2 tsp Garlic Powder
09 - 1/2 tsp Dried Oregano
10 - 1/2 tsp Black Pepper
11 - 1/4 tsp Cayenne Pepper
12 - 35g (1/4 cup) Plain Flour
13 - 2 Eggs, beaten
14 - 65g (1 cup) Panko Breadcrumbs
15 - 6-8 tbsp Vegetable Oil, for frying

→ Topping

16 - 200g (7oz) Feta, crumbled

# Instructions:

01 - Combine honey, hot sauce and chilli flakes in a bowl and warm in the microwave for about 20 seconds. Stir then leave to cool. Alternatively, warm mixture in a small pot on the stove just until it simmers, then remove and cool. Adjust spice level with additional chilli flakes or hot sauce if desired.
02 - Horizontally slice the chicken breasts through the centre to create 4 even-sized pieces. In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper.
03 - Arrange 3 large shallow dishes in a row. In the first, mix flour with half the seasoning blend. Pour beaten eggs into the second dish. In the third, combine panko breadcrumbs with the remaining seasoning. Place a large tray at the end of your assembly line.
04 - Dredge each chicken piece through the seasoned flour, then into the beaten egg, and finally into the seasoned breadcrumbs, ensuring thorough coating at each stage. Place coated pieces on the prepared tray.
05 - Heat enough oil to coat the base of a large pan over medium-high heat. When a breadcrumb sizzles rapidly when dropped in, carefully add the chicken (working in batches if necessary). Fry for 3-4 minutes per side until deeply golden and crispy, and cooked through the center. Transfer to a wire rack.
06 - Generously cover each chicken piece with crumbled feta. Place under a hot grill/broiler until the feta begins to turn golden, becoming buttery soft with slight crispness on top.
07 - Drizzle hot honey over the chicken pieces and serve immediately. Store any leftover honey in the refrigerator.

# Notes:

01 - For a baked version: Spread breadcrumbs on a tray, spray with oil and bake at 180°C/350°F for 5 minutes until lightly golden. Continue with coating the chicken as directed. Instead of frying, place coated chicken on a baking tray, spray with oil and bake at 220°C/430°F for 10 minutes, flip, spray again and bake for another 8-10 minutes until golden and cooked through.
02 - Hot honey can be made ahead of time and stored in the refrigerator. Adjust spice level by adding more chilli flakes or hot sauce to taste.
03 - This dish pairs well with rocket/arugula salad and potato wedges.

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