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Hot Honey Chicken Cutlets

Hot Honey Chicken Cutlets
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These Hot Honey Chicken Cutlets are crispy, golden, and packed with bold flavor. Juicy chicken is coated in crunchy panko breadcrumbs, pan-fried until perfectly crisp, then finished with a sweet-and-spicy hot honey drizzle. The balance of heat, sweetness, and crunch makes this dish irresistible—perfect on its own, in sandwiches, or paired with a fresh, crunchy slaw.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts, pounded to ¼-inch thickness

  • 1 cup all-purpose flour

  • 2 large eggs

  • 2 tablespoons milk

  • 2 cups panko breadcrumbs

  • 1 teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • Salt and black pepper, to taste

  • ½ cup vegetable oil, for frying

For the Hot Honey Sauce

  • ½ cup honey

  • 2 teaspoons hot sauce (adjust to taste)

  • 1 tablespoon apple cider vinegar

Optional Garnish

  • Fresh parsley, chopped

Instructions

1. Prepare the Breading Station

Set up three shallow bowls:

  • Bowl 1: Flour

  • Bowl 2: Whisk eggs with milk

  • Bowl 3: Panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and pepper

2. Bread the Chicken

Dredge each chicken cutlet in flour, shaking off excess.
Dip into the egg mixture, letting excess drip off.
Coat thoroughly with seasoned panko, pressing gently so the crumbs adhere.

3. Fry the Chicken

Heat vegetable oil in a large skillet over medium heat.
Add chicken cutlets in batches, avoiding overcrowding.
Cook for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to a paper towel–lined plate to drain.

4. Make the Hot Honey Sauce

In a small saucepan over low heat, combine honey, hot sauce, and apple cider vinegar.
Stir until smooth and slightly thinned. Do not boil.

5. Serve

Drizzle hot honey over the crispy chicken or serve on the side for dipping.
Garnish with chopped parsley if desired. Serve warm.

Notes

  • Extra crunch: Make sure the oil is hot before frying to keep the coating crispy.

  • Even cooking: Pounding the chicken evenly prevents dry spots.

  • Heat control: Adjust the hot sauce amount to suit your spice tolerance.

  • Keep warm: Place fried cutlets on a wire rack in a low oven if cooking in batches.

  • Air-fryer option: Spray breaded cutlets with oil and air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway.

Find it online: https://tastyquickly.com/hot-honey-chicken-cutlets/