Hot honey feta chicken

I’m Kristen, and I have another chicken dinner for you that is Really delicious if you like spicy and a little bit of sweet then just keep watching All right, so the name of this recipe is Hot honey feta chicken.

Why You’ll Love This

Really delicious if you like spicy and a little bit of sweet then just keep watching

I love hot sauce. It’s very very tasty to me

It’s good if you if you like that kind of thing you’ll really like this recipe

I hope you make it because I think you you’ll really like it

Ingredients

For the Hot Honey

• honey
• hot sauce
• chili flakes

For the Roasted Yukon Golds

• Yukon golds
• French onion soup mix
• garlic powder
• rosemary
• seasoned salt
• black pepper

For the Chicken Seasoning

• garlic powder
• onion powder
• ranch seasoning mix
• Mexican oregano (or regular oregano)
• cayenne pepper
• paprika
• seasoned salt
• black pepper

For Dredging the Chicken

• flour
• cornstarch
• egg wash
• panko bread crumbs

For Cooking

• oil

For Topping and Garnish

• feta cheese
• Italian parsley

Instructions

1. First of all, start everything off by making the hot honey.
2. In this pot, combine a little bit of honey, some hot sauce, and some chili flakes.
3. Let this come up to just a simmer and then take it off the heat.
4. Get the side ready, some more roasted Yukon golds.
5. On the Yukon golds, put French onion soup mix, garlic powder, rosemary, a little bit of seasoned salt, and then some black pepper.
6. Put those into the oven like 400 through 75, 400 and just let them roast while you’re getting everything else together.
7. Start those first.
8. For the seasoning for the chicken, in a bowl, combine garlic powder, onion powder, the rest of your onion powder, a partial packet of ranch seasoning mix, Mexican oregano (or regular oregano), a little bit of cayenne pepper, paprika, some seasoned salt, and some more black pepper.
9. Whisk all this together and combine it and set it aside.
10. Take two breasts of chicken.
11. Trim off the fat if you like.
12. Split these guys right in half, so then you’ll have four fillets.
13. Pound out your chicken really nice and thin and even.
14. Use our seasoning mix.
15. Half of the seasoning, put on the chicken on both sides.
16. Flour it right on your cutting board.
17. Along with the flour, use cornstarch.
18. Use your hand here to really get the flour and the cornstarch all over the chicken and all the the little nooks and crannies in the chicken.
19. Put the rest of this seasoning into your panko bread crumbs.
20. Mix that around.
21. Start to dredge.
22. First put your floured chicken into the egg wash.
23. Then put the chicken into the bread crumbs.
24. Pat those bread crumbs in there and really get them to stick to the chicken as much as you can.
25. Put them right on this little sheet pan so that they are just kind of all waiting for you to finish dredging all of the the chicken breasts at once.
26. Get your skillet with maybe a half an inch of oil.
27. Get that pan nice and hot, not too hot but hot.
28. Cook these till there are 165 degrees internal temperature.
29. Put them on a cooling rack lined pan.
30. Put the feta cheese on top.
31. Put it under the broiler for just a few minutes.
32. After it’s come out of the broiler, drizzle on a good amount of the hot honey over the chicken.
33. Garnish it with a little bit of Italian parsley.

Cooking Tips

I always like to pound out my chicken really nice and thin and even. And this will really help cut down the cooking time and make sure that it is done all the way through.

I just think it’s easier this way. You don’t have to get out another container and waste extra flour if you’re not going to use it. So I just prefer to just flour it right on my cutting board and I think it works out a lot better.

Instead of seasoning the flour, I’m seasoning the chicken because then the chicken will have a lot more flavor. You’ll have the seasoning directly on the chicken instead of just in your flour.

The cornstarch along with the flour will help the chicken get really crisp when we’re frying it.

I really like combining cornstarch and flour because I just think the result is just so much better than just using flour by itself. But you don’t have to do what you want, you know, if you want to just use flour, that’s fine. That’s just it’ll turn out just as good, I promise.

You could use regular bread crumbs if you want, but I think panko bread crumbs you get a crunchier crust because it’s kind of a chunkier bread crumb than just finely processed bread crumbs. So I like to use panko in place of regular bread crumbs quite often.

Just pat those bread crumbs in there and really get them to stick to the chicken as much as you can because you’re going to lose a little bit of it in the pan as it’s cooking and you’re maneuvering it around with the tongs.

You want it to start sizzling as soon as you put the chicken in.

You’ll want it to cook these till there are 165 degrees internal temperature.

I tried to find the feta cheese that’s in the liquid. You know, that’s more fresh. But I just I couldn’t find it in the store. So I just had to use the already crumbled stuff, which is fine. But I think the fresh stuff in the water is a little bit softer and it’ll like get softer in the oven than the already crumbled stuff, but you know, it’s okay.

Serving Suggestions

I like to garnish it with a little bit of Italian parsley the color just gives the the color is just really great on the chicken.

I really want you to try this one because it’s a really good and You know, I just loved it.