Here’s a flavorful recipe for Hot Honey Chicken Cutlets, a perfect balance of sweet, spicy, and savory! These crispy chicken cutlets are coated with a spicy honey sauce that adds a kick and a touch of sweetness, making them a standout dish.
Ingredients
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts (or chicken thighs, pounded to an even thickness)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons olive oil or vegetable oil (for frying)
For the Hot Honey Sauce:
- 3 tablespoons honey
- 1-2 tablespoons hot sauce (such as Frank’s RedHot or sriracha, depending on your preferred spice level)
- 1 tablespoon apple cider vinegar (for tang)
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon soy sauce (for added depth)
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
- Pound the chicken: If necessary, pound the chicken breasts or thighs to an even thickness for even cooking. Season both sides with salt and pepper.
- Dredge the chicken: Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
- Coat the chicken: Dredge each chicken cutlet in the flour, then dip it into the beaten eggs, and finally coat it in the panko breadcrumb mixture, pressing gently to ensure an even coating.
Cook the Chicken:
- Fry the chicken: Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken cutlets. Cook for about 4-5 minutes per side, or until the chicken is golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C).
- Drain the chicken: Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Make the Hot Honey Sauce:
- Prepare the sauce: In a small saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes (if using), and soy sauce. Heat over low-medium heat for 1-2 minutes, stirring occasionally until the sauce is warm and slightly thinned. Taste and adjust the spice level by adding more hot sauce or honey if needed.
Serve:
- Drizzle the sauce: Drizzle the hot honey sauce over the crispy chicken cutlets. Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve immediately: Enjoy with your favorite sides, such as mashed potatoes, rice, or a fresh salad.
Pro Tips:
- Extra crispy chicken: For an extra crispy coating, double-dip the chicken by dipping it in egg and breadcrumbs twice.
- Adjust the sweetness and heat: Feel free to adjust the balance of honey and hot sauce in the sauce to suit your taste preferences.
- Air fryer option: You can also cook the breaded chicken cutlets in an air fryer at 375°F (190°C) for about 10-12 minutes, flipping halfway through for a lighter option.
These Hot Honey Chicken Cutlets are the perfect combination of crispy, juicy chicken and a sweet, spicy kick that will satisfy any craving.