Hot Honey Chicken Cutlets

These Hot Honey Chicken Cutlets are crispy, juicy chicken pieces coated in a golden breading and drizzled with a sweet and spicy hot honey sauce. They’re the perfect mix of crunchy, tender, sweet, and slightly fiery. This recipe uses simple pantry ingredients and comes together quickly enough for a weeknight dinner but feels special enough for guests.

Why You’ll Love It

These chicken cutlets are ultra crispy on the outside and tender inside, with a sticky hot honey glaze that clings to every bite. The heat level is easy to adjust, so you can make them mild or extra spicy. They’re pan-fried in a shallow layer of oil (no deep fryer needed) and pair well with salads, rice, fries, or stuffed into sandwiches.

What You’ll Need (Ingredients)

For the Chicken Cutlets:

• Boneless, skinless chicken breasts (sliced into thin cutlets or pounded thin) – the main protein, cooks quickly and stays juicy.
• All-purpose flour – first coating to help the egg stick and create a dry surface.
• Eggs – binds the breadcrumbs to the chicken.
• Breadcrumbs or panko breadcrumbs – creates a crispy outer crust.
• Salt – seasons the chicken and brings out flavor.
• Black pepper – adds mild heat and depth.
• Garlic powder – adds savory flavor.
• Paprika (sweet or smoked) – gives color and a mild, warm flavor.
• Onion powder (optional) – boosts savory notes.
• Cooking oil (like canola, vegetable, or avocado oil) – for pan-frying the cutlets until crisp and golden.

For the Hot Honey Sauce:

• Honey – the sweet base of the sauce, sticky and glossy.
• Crushed red pepper flakes – adds heat; adjust to your spice preference.
• Hot sauce (optional, no alcohol) – deepens the spicy flavor if you like it hotter.
• A pinch of salt – balances the sweetness.
• Butter (optional) – makes the sauce richer and helps it cling to the chicken.

For Serving (Optional):

• Lemon wedges – a squeeze of acidity to brighten the dish.
• Fresh parsley or chives – chopped, for color and freshness.

Tools for This Recipe

• Mixing bowls
• Whisk
• Spatula
• Baking pan or sheet pan (for holding cooked cutlets)
• Parchment paper (for lining the pan, optional)
• Knife
• Cutting board
• Large skillet or frying pan
• Tongs or a fork (for turning the cutlets)
• Meat mallet or rolling pin (to pound chicken thin, if needed)

How to Make It (Step-by-Step Overview)

Step Block 1 — Prep & Batter

• Prep the chicken:
• Slice chicken breasts into thin cutlets (or pound between pieces of plastic or parchment until about 1/4 inch thick). Pat dry with paper towels. Season both sides lightly with salt and pepper.
• Set up the breading station:
  • Bowl 1: Add flour, seasoned with a little salt, pepper, garlic powder, and paprika.
  • Bowl 2: Beat eggs with a splash of water until smooth.
  • Bowl 3: Add breadcrumbs or panko, plus extra paprika, garlic powder, and a pinch of salt.
• Bread the chicken:
• One piece at a time, dredge chicken in flour, shaking off the excess, then dip into the egg mixture, then press into the breadcrumbs until well coated on both sides. Set aside on a plate or parchment-lined baking pan.
• Make the hot honey:
• In a small bowl or saucepan, combine honey, red pepper flakes, a pinch of salt, and hot sauce (if using). If desired, gently warm it over low heat or in the microwave for a few seconds to loosen, then stir. Set aside.

Step Block 2 — Fry & Serve

• Heat the oil:
• In a large skillet, pour in enough oil to cover the bottom with a thin layer (shallow frying). Heat over medium to medium-high heat until hot (a breadcrumb should sizzle when dropped in).
• Cook the cutlets:
• Add breaded chicken cutlets in a single layer without crowding. Fry for about 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust the heat as needed so they don’t burn. Transfer cooked cutlets to a wire rack or paper towel–lined baking pan.
• Drizzle with hot honey:
• While the cutlets are still warm, drizzle generously with hot honey or brush it on both sides so it sticks.
• Cool slightly & slice (if desired):
• Let them rest for a few minutes, then slice into strips if serving over salad or rice, or leave whole for sandwiches.

Helpful Tips

• Pound the chicken evenly so it cooks quickly and uniformly without drying out.
• Don’t skip patting the chicken dry—it helps the coating stick better.
• Use medium heat, not too high; if the oil is too hot, the outside will burn before the inside is fully cooked.
• Let the fried cutlets rest on a rack, not stacked on top of each other, to stay crispy.
• Taste the hot honey and adjust spice level before pouring it over the chicken.
• If cooking in batches, keep the cooked cutlets in a warm oven (around 200°F / 95°C) while you finish the rest.

Substitutions & Variations

• Spice level:
  • Milder: Use less red pepper flakes and skip extra hot sauce.
  • Hotter: Add more red pepper flakes or your favorite hot sauce.
• Breadcrumbs:
  • Use panko for an extra-crispy texture.
  • Use regular breadcrumbs for a finer, more uniform crust.
• Gluten-free:
  • Use gluten-free flour and gluten-free breadcrumbs.
• Dairy-free:
  • Skip the butter in the hot honey and just use honey + spices.
• Oven-baked variation:
  • Place breaded cutlets on a lightly oiled, parchment-lined sheet pan.
  • Spray or brush lightly with oil.
  • Bake at 400°F (200°C) for about 15–20 minutes, flipping once, until golden and cooked through, then drizzle with hot honey.
• Serving ideas:
  • Slice and serve over salad.
  • Add to a chicken sandwich with lettuce and pickles.
  • Serve over rice, mashed potatoes, or waffles for a sweet-savory combo.

What to Serve With It

These hot honey chicken cutlets go well with:

• A crisp green salad or coleslaw
• Rice, roasted potatoes, or fries
• Steamed or roasted vegetables like broccoli, green beans, or carrots
• Corn on the cob or cornbread
• Drinks like iced tea, lemonade, fruit juice, or sparkling water
• They’re perfect for weeknight dinners, casual gatherings, or a fun weekend meal.

Leftovers & Storage

• Room Temperature:
• Keep cooked chicken cutlets at room temperature for up to 2 hours only. After that, refrigerate.
• Fridge:
• Store leftover cutlets in an airtight container in the refrigerator for up to 3–4 days. For best texture, store the hot honey separately and drizzle after reheating, if possible.
• Freezer:
• Cool completely, then place cutlets in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer bag or airtight container. Freeze for up to 2–3 months.
• Reheating:
  • In the oven or air fryer at 350°F (175°C) until warmed through and crispy again.
  • Avoid microwaving if you want to keep them crispy; if you do use the microwave, they will be softer.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs. Just trim excess fat and pound them slightly to an even thickness. Cooking time may be slightly longer, but fry until golden and fully cooked.

2. How can I tell when the chicken is done?

The safest way is to use a meat thermometer—the thickest part should reach 165°F (74°C). The juices should run clear and the meat should no longer be pink inside.

3. Can I make the hot honey ahead of time?

Yes, you can mix the honey, spices, and optional hot sauce ahead. Store it in a covered jar at room temperature for a few days. Stir before using.

4. Can I double the recipe?

Yes, just double all ingredients and fry in batches so you don’t overcrowd the pan. Keep cooked cutlets warm in the oven while you finish frying the rest.

5. Can I make these without frying?

You can bake or air fry the breaded cutlets. Brush or spray with oil and bake at 400°F (200°C) until golden and cooked through, or air fry at similar temperature, flipping once. Then drizzle with hot honey.

6. Is the hot honey very spicy?

It depends on how much red pepper flakes and hot sauce you use. Start with less, taste, and add more until it’s at your comfort level.

Conclusion

These Hot Honey Chicken Cutlets bring together everything you want in a comfort meal: crispy breading, juicy chicken, and a sweet-spicy glaze that keeps you coming back for another bite. They’re easy enough for a busy weeknight but special enough to impress friends and family. Give them a try, adjust the heat to your taste, and make them a new favorite in your dinner rotation.

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