When it comes to weeknight dinners that feel indulgent yet totally approachable, this hot honey chicken cutlets recipe is a clear winner. There’s something so satisfying about that golden, crispy coating paired with the perfect balance of heat and sweetness from the hot honey drizzle. It’s the kind of dish that reminds you of your favorite comfort food, but with a little extra flair.
This recipe is perfect for any occasion—whether you’re looking to impress at a casual dinner party or just want to treat yourself to something a little extra special. The spicy-sweet kick from the hot honey makes these cutlets irresistible, while the tender, juicy chicken ensures they’ll become a repeat favorite in your home.
Let’s dive into everything that makes these hot honey chicken cutlets a must-try, and I’ll walk you through how to make them step-by-step!
Why You’ll Love This Recipe
- Perfect balance of flavors: The heat from the chili and the sweetness of the honey create a bold, exciting flavor profile.
- Crispy and golden perfection: Thanks to a simple breading technique, you’ll achieve that satisfying crunch every time.
- Quick and versatile: This recipe comes together in under 30 minutes and pairs wonderfully with just about anything—salads, roasted veggies, or even a buttery biscuit.
- A crowd-pleaser: Whether you’re feeding kids or adults, this dish is guaranteed to be a hit.
Ingredients You’ll Need
- 4 chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko preferred)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil (or enough for shallow frying)
For the Hot Honey Sauce:
- ½ cup honey
- 1–2 tsp chili flakes (or adjust based on your spice preference)
- 1 tsp apple cider vinegar
How to Make Hot Honey Chicken Cutlets
This recipe is all about getting that perfect crunch on the outside while keeping the chicken tender and juicy on the inside. Follow along for foolproof steps to achieve just that!
Step-by-Step Instructions
- Prepare the chicken:
Start by placing your chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it’s about ¼ inch thick. This ensures even cooking and that every bite is tender and juicy. - Set up your breading station:
Grab three shallow bowls. In the first, add the flour. In the second, beat the eggs until smooth. In the third, mix the breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. - Coat the chicken:
Dip each piece of chicken into the flour, making sure it’s fully coated. Shake off any excess. Next, dip it into the beaten eggs, ensuring it’s covered, and finally press it into the breadcrumb mixture. Pat the breadcrumbs onto the chicken to ensure they stick. - Heat the oil:
In a large skillet, heat the vegetable oil over medium heat. To test if it’s ready, drop a small piece of breadcrumb into the oil—it should sizzle immediately. - Cook the chicken:
Carefully place the breaded chicken into the skillet, making sure not to overcrowd the pan. Cook each side for 3–4 minutes, or until golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil. - Make the hot honey sauce:
While the chicken rests, prepare the hot honey. In a small saucepan, combine the honey, chili flakes, and apple cider vinegar. Heat over low heat, stirring occasionally, until the honey is warm and the flavors meld together. Remove from heat. - Drizzle and serve:
Arrange the crispy chicken cutlets on a serving plate and drizzle generously with the hot honey sauce. Serve immediately and enjoy!
Helpful Tips
- Pound the chicken evenly: Ensuring uniform thickness helps the chicken cook quickly and evenly, preventing any dry spots.
- Don’t skip the seasoning: The paprika, garlic powder, and cayenne in the breadcrumbs add a burst of flavor, so don’t hold back!
- Keep the oil at the right temperature: If the oil is too hot, the breading can burn before the chicken is cooked. Medium heat is your best friend here.
- Make it your own: Adjust the spice level of the hot honey sauce by increasing or decreasing the chili flakes.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Dairy-Free
Notes
- These chicken cutlets pair wonderfully with creamy coleslaw, mashed potatoes, or even a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Nutritional Information
(Per serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 30g
- Fat: 18g
- Saturated Fat: 4g
- Sodium: 720mg
- Sugar: 12g
Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes! For a healthier option, bake the breaded chicken cutlets on a wire rack at 400°F for 18–20 minutes, flipping halfway through.
What can I use instead of chili flakes for the hot honey?
You can substitute chili powder, sriracha, or even a dash of cayenne pepper for a similar kick.
Can I make the hot honey sauce ahead of time?
Absolutely. Store the hot honey in an airtight container in the fridge for up to a week. Just warm it up slightly before drizzling over the chicken.
Storage Instructions
- Refrigerator: Store leftover chicken cutlets in an airtight container for up to 3 days.
- Freezer: For longer storage, freeze the cooked cutlets on a baking sheet, then transfer them to a freezer-safe bag. Reheat in the oven for the best texture.
Related Recipes
If you loved this recipe, here are a few more crispy, flavorful ideas to try:
Conclusion
Hot honey chicken cutlets are the perfect marriage of crispy, tender chicken and bold, sweet heat. This dish is simple enough for weeknights but impressive enough for special occasions. Whether you’re serving it up with your favorite sides or enjoying it as-is, you’re in for a treat. So grab your skillet, whip up that hot honey, and prepare to savor every crunchy, spicy-sweet bite!
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Hot Honey Chicken Cutlets
Description
When it comes to weeknight dinners that feel indulgent yet totally approachable, this hot honey chicken cutlets recipe is a clear winner. There’s something so satisfying about that golden, crispy coating paired with the perfect balance of heat and sweetness from the hot honey drizzle. It’s the kind of dish that reminds you of your favorite comfort food, but with a little extra flair.
This recipe is perfect for any occasion—whether you’re looking to impress at a casual dinner party or just want to treat yourself to something a little extra special. The spicy-sweet kick from the hot honey makes these cutlets irresistible, while the tender, juicy chicken ensures they’ll become a repeat favorite in your home.
Let’s dive into everything that makes these hot honey chicken cutlets a must-try, and I’ll walk you through how to make them step-by-step!
Ingredients
- 4 chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko preferred)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil (or enough for shallow frying)
For the Hot Honey Sauce:
- ½ cup honey
- 1–2 tsp chili flakes (or adjust based on your spice preference)
- 1 tsp apple cider vinegar
Instructions
- Prepare the chicken:
Start by placing your chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it’s about ¼ inch thick. This ensures even cooking and that every bite is tender and juicy. - Set up your breading station:
Grab three shallow bowls. In the first, add the flour. In the second, beat the eggs until smooth. In the third, mix the breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. - Coat the chicken:
Dip each piece of chicken into the flour, making sure it’s fully coated. Shake off any excess. Next, dip it into the beaten eggs, ensuring it’s covered, and finally press it into the breadcrumb mixture. Pat the breadcrumbs onto the chicken to ensure they stick. - Heat the oil:
In a large skillet, heat the vegetable oil over medium heat. To test if it’s ready, drop a small piece of breadcrumb into the oil—it should sizzle immediately. - Cook the chicken:
Carefully place the breaded chicken into the skillet, making sure not to overcrowd the pan. Cook each side for 3–4 minutes, or until golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil. - Make the hot honey sauce:
While the chicken rests, prepare the hot honey. In a small saucepan, combine the honey, chili flakes, and apple cider vinegar. Heat over low heat, stirring occasionally, until the honey is warm and the flavors meld together. Remove from heat. - Drizzle and serve:
Arrange the crispy chicken cutlets on a serving plate and drizzle generously with the hot honey sauce. Serve immediately and enjoy!
Notes
- These chicken cutlets pair wonderfully with creamy coleslaw, mashed potatoes, or even a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.