# Components:
→ Chicken & Seasoning
01 - 2 boneless, skinless chicken breasts (9 oz each), halved horizontally into thin cutlets
02 - 2 teaspoons paprika
03 - 1 teaspoon kosher salt
04 - ½ teaspoon onion powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon cayenne pepper
→ Breading Station
09 - ¼ cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 cup Panko breadcrumbs
→ Frying & Topping
12 - 6 to 8 tablespoons vegetable oil for frying
13 - 7 ounces crumbled feta cheese
→ Hot Honey
14 - ⅓ cup honey (approximately 4 ounces)
15 - 1½ teaspoons hot sauce such as Frank's RedHot or Cholula
16 - ¾ teaspoon red chili flakes
# Method:
01 - Combine honey, red chili flakes, and hot sauce in a small saucepan. Warm gently over low heat or in a microwave for 20-30 seconds, stirring occasionally. Set aside to allow flavors to meld and intensify for at least 10 minutes.
02 - Slice each chicken breast horizontally to create 4 thin, uniform cutlets of approximately ¼-inch thickness. In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Divide the spice mixture into two equal portions.
03 - Set up three shallow bowls or plates. Combine the first half of the spice mixture with the flour in the first bowl. Mix the second half of the spice mixture into the Panko breadcrumbs in a second bowl. Pour beaten eggs into the third bowl. Arrange in sequence: spiced flour, eggs, spiced Panko.
04 - Working with one cutlet at a time, coat thoroughly in the spiced flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Press firmly into the spiced Panko breadcrumbs, coating all surfaces evenly and pressing gently to ensure adhesion. Place breaded cutlets on a clean plate.
05 - Heat 6-8 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering and approximately 350°F. Working in batches to avoid crowding, fry the chicken cutlets 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain and cool slightly.
06 - Arrange the fried chicken cutlets on a baking sheet lined with parchment paper. Distribute crumbled feta cheese evenly over each cutlet. Place under the broiler on the middle rack for 1-2 minutes until the feta softens, begins to melt, and develops light brown spots. Monitor closely to prevent over-browning.
07 - Remove from the broiler and transfer the hot feta chicken to a serving platter. Drizzle generously with the warm hot honey immediately. Serve while the chicken remains crispy and the feta is warm and creamy.
