Description
Crispy breaded chicken cutlets drizzled with a sweet and spicy hot honey sauce. Perfect for an easy, flavorful dinner with a little kick.
Ingredients
For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts, sliced into thin cutlets
- 1 cup all-purpose flour
- 2 large eggs
- 1–1½ cups breadcrumbs or panko
- 1–1½ teaspoons salt, divided (to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder (optional)
- Oil for frying (such as canola, vegetable, or avocado oil)
For the Hot Honey Sauce:
- ½ cup honey
- ½–1 teaspoon crushed red pepper flakes (to taste)
- 1–2 teaspoons hot sauce (optional, to taste)
- Pinch of salt
- 1 tablespoon butter (optional, for richness)
For Serving (Optional):
- Lemon wedges
- Chopped fresh parsley or chives
Instructions
- Prep the chicken:
- Slice chicken breasts into thin cutlets or pound to about 1/4 inch thickness. Pat dry with paper towels. Season both sides lightly with salt and pepper.
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Set up breading station:
- In one bowl, mix the flour with a pinch of salt, pepper, garlic powder, and paprika.
- In a second bowl, whisk the eggs with a splash of water until smooth.
- In a third bowl, add the breadcrumbs or panko, plus a pinch of salt and extra paprika if desired.
- Bread the cutlets:
- Working one piece at a time, dredge chicken in flour, shaking off the excess. Dip into the beaten eggs, then press into the breadcrumbs until evenly coated on both sides. Place on a plate or parchment-lined pan.
- Make the hot honey:
- In a small bowl or saucepan, combine the honey, red pepper flakes, pinch of salt, and hot sauce (if using). Gently warm for a few seconds on low heat or in the microwave just until loose, then stir well. Set aside.
- Heat the oil:
- Pour a thin layer of oil into a large skillet and heat over medium to medium-high heat until hot. A breadcrumb should sizzle when it hits the oil.
- Fry the cutlets:
- Add breaded chicken to the hot oil in a single layer without crowding. Cook for about 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat as needed. Transfer to a wire rack or paper towel–lined pan. Repeat with remaining chicken.
- Drizzle with hot honey:
- While the chicken is still warm, drizzle generously with the hot honey or brush it on both sides.
- Serve:
- Garnish with chopped parsley or chives and serve with lemon wedges on the side. Enjoy hot with your favorite sides.
Notes
For extra crispiness, use panko breadcrumbs and make sure the oil is fully hot before adding the chicken.
Adjust the spice level by adding more or less red pepper flakes and hot sauce.
To lighten things up, you can bake or air fry the cutlets instead of pan-frying.
Always check that chicken reaches 165°F (74°C) for safe doneness.