Hot Honey Chicken Cutlets Recipe

Introduction

Hot Honey Chicken Cutlets offer a perfect balance of spicy heat and sweet honey glaze on crispy, tender chicken. This quick and easy recipe is ideal for a weeknight dinner or when you want to impress with bold flavors in under an hour.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (panko or regular)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup vegetable oil (for frying)
• 1/2 cup honey
• 1–2 teaspoons red pepper flakes (adjust to taste)
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter

Instructions

1. Step 1: Flatten the chicken breasts between two sheets of plastic wrap or parchment paper using a meat mallet or rolling pin until they are about 1/2 inch thick. Season both sides with salt and pepper.
2. Step 2: Set up a breading station with three shallow dishes: flour in one, beaten eggs in the second, and a mixture of breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third.
3. Step 3: Dip each chicken cutlet in the flour and shake off the excess, then dip into the beaten eggs. Coat evenly with the breadcrumb mixture, pressing gently to ensure it sticks.
4. Step 4: Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets in batches without overcrowding for 4–5 minutes on each side until golden and cooked through (internal temperature should reach 165°F or 74°C). Drain on paper towels.
5. Step 5: Prepare the hot honey sauce by combining honey, red pepper flakes, apple cider vinegar, and butter in a small saucepan over low heat. Stir until the butter melts and the sauce is warmed through. Adjust spiciness as desired.
6. Step 6: Place the fried chicken cutlets on a serving platter and drizzle generously with the hot honey sauce. Add extra red pepper flakes or fresh herbs if you like, then serve immediately.

Tips & Variations

• For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
• Adjust the red pepper flakes in the sauce to suit your preferred heat level.
• Serve with a side of steamed vegetables or a fresh salad to balance the richness.
• Try substituting chicken thighs for a juicier alternative with richer flavor.

Storage

Store any leftover chicken cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat cutlets gently in a skillet or oven to maintain crispiness, and warm the sauce on the stovetop before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken cutlets instead of frying?

Yes, you can bake the breaded cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Baking is a healthier alternative but may yield less crispiness than frying.

How do I make the sauce less spicy?

Reduce the amount of red pepper flakes or omit them entirely to make a milder version of the hot honey sauce. You can also add a bit more honey to balance the heat.

Hot Honey Chicken Cutlets Recipe

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★★★★★

4.8 from 85 reviews

Crispy, tender chicken cutlets coated in a flavorful breadcrumb mixture and perfectly fried to golden brown, then drizzled with a sweet and spicy hot honey sauce. This recipe offers a delicious balance of heat and sweetness that makes for an irresistible appetizer or main course.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Cutlets:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (panko or regular)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup vegetable oil (for frying)

For the Hot Honey Sauce:

• 1/2 cup honey
• 1–2 teaspoons red pepper flakes (adjust to taste)
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter

Instructions

1. Prepare the Chicken: Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet or rolling pin placed between two sheets of plastic wrap or parchment paper. Season both sides generously with salt and pepper to enhance flavor.
2. Set Up Breading Station: Arrange three shallow dishes: one with the flour, one with beaten eggs, and one with the breadcrumb mixture combined with garlic powder, onion powder, paprika, salt, and pepper. This structured setup makes breading easy and efficient.
3. Bread the Chicken: Coat each chicken cutlet first in flour, shaking off any excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture to ensure an even and crispy crust once fried.
4. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets in batches to avoid overcrowding, cooking for 4 to 5 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C). Drain on paper towels to remove excess oil.
5. Make the Hot Honey Sauce: In a small saucepan over low heat, combine honey, red pepper flakes, apple cider vinegar, and butter. Stir continuously until the butter melts and the sauce is warmed through. Adjust the red pepper flakes to your preferred level of spiciness.
6. Serve: Arrange the fried chicken cutlets on a platter and generously drizzle with the hot honey sauce. Garnish with extra red pepper flakes or fresh herbs if desired. Serve immediately for the best taste and texture.

Notes

• Use panko breadcrumbs for extra crunchiness.
• Adjust red pepper flakes to control the heat level in the sauce.
• Ensure oil temperature is medium-high to avoid greasy cutlets.
• Flattening chicken evenly helps them cook uniformly.
• Serve with a side of greens or mashed potatoes for a complete meal.

Keywords: Hot Honey Chicken, Chicken Cutlets, Fried Chicken, Spicy Honey Sauce, Crispy Chicken