Crispy chicken, warm hot honey, salty feta, and roasted Yukon Gold potatoes make a sweet-and-spicy dinner. The chicken is coated in panko and shallow-fried; the potatoes roast while you prepare the fillets. The recipe card below lists exact amounts for four servings.
What you need
For the hot honey, warm honey with hot sauce and red pepper flakes. The potatoes are seasoned with a measured amount of French onion soup mix, garlic powder, rosemary, and black pepper. Because the soup mix and ranch seasoning already contain salt, taste the finished dish before adding more.
Use two large boneless chicken breasts, split horizontally into four thin fillets. A flour-and-cornstarch coating, egg wash, and panko give the chicken its crisp crust. Finish with crumbled feta and optional parsley.
Roast the potatoes and make the hot honey
Heat the oven to 400°F (205°C). Cut 1 1/2 pounds of Yukon Gold potatoes into roughly 1-inch pieces. Toss with 2 tablespoons olive oil, 1 tablespoon French onion soup mix, 1/2 teaspoon garlic powder, 1 teaspoon chopped rosemary, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 30 to 35 minutes, turning once, until browned and tender.
While the potatoes roast, warm 1/3 cup honey, 1 tablespoon hot sauce, and 1/4 teaspoon red pepper flakes in a small saucepan. As soon as the mixture gently simmers, remove it from the heat. For a different potato side, see our crispy air fryer potatoes.
Coat and cook the chicken
Mix the chicken seasonings listed in the card and rub them over the four thin fillets. Put the flour and cornstarch in one shallow dish, beaten eggs with a tablespoon of water in a second, and panko in a third. Coat each fillet in the flour mixture, dip it in egg, then press it into the panko.
Heat a shallow layer of neutral oil, about 1/4 inch deep, in a skillet over medium heat. Fry the fillets in batches for about 3 to 5 minutes per side. Adjust the heat so the crumbs brown without burning. Check the thickest part with a food thermometer: the chicken must reach 165°F (74°C). For another crisp chicken method, see our air fryer fried chicken.
Finish with feta and serve
Move the cooked chicken to an oven-safe rack on a sheet pan. Sprinkle with 1/2 cup crumbled feta and broil for 1 to 2 minutes, watching closely, until the feta is warmed and slightly softened. Drizzle with the warm hot honey, add chopped parsley if desired, and serve with the roasted potatoes.
Helpful tips
Make the fillets an even thickness so they cook at the same rate. Fry in batches rather than crowding the pan, and keep the potatoes spread out on their baking sheet. If the hot honey thickens as it cools, warm it briefly over low heat before drizzling. Refrigerate leftovers promptly; reheat the chicken until hot throughout.
Crispy Hot Honey Feta Chicken Recipe with Roasted Yukon Golds
Crispy panko-coated chicken topped with feta and warm hot honey, served with roasted Yukon Gold potatoes. Makes 4 servings.
- 1/3 cup honey
- 1 tablespoon hot sauce
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces)
- 2 tablespoons olive oil (for potatoes)
- 1 tablespoon French onion soup mix
- 1/2 teaspoon garlic powder (for potatoes)
- 1 teaspoon fresh rosemary (finely chopped)
- 1/4 teaspoon black pepper (for potatoes)
- 2 large boneless skinless chicken breasts (about 1 1/2 pounds total; halve horizontally)
- 1/2 teaspoon garlic powder (for chicken)
- 1/2 teaspoon onion powder
- 1 teaspoon ranch seasoning mix
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper (for chicken)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 eggs (beaten with 1 tablespoon water)
- 1 cup panko breadcrumbs
- 1/2 cup neutral oil (approximately, for shallow frying)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped, optional garnish)
Heat the oven to 400°F (205°C). Toss the potato pieces with 2 tablespoons olive oil, French onion soup mix, 1/2 teaspoon garlic powder, rosemary, and 1/4 teaspoon black pepper. Spread on a baking sheet. Roast for 30 to 35 minutes, turning once, until tender and browned.
Combine the honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat just until gently simmering, then remove from the heat.
Split each chicken breast horizontally to make four thin fillets. Pound them to an even thickness. Mix the remaining garlic powder, onion powder, ranch seasoning, oregano, cayenne, paprika, and remaining black pepper; season both sides of the chicken.
Place the flour and cornstarch in one shallow dish, the beaten eggs and water in a second, and the panko in a third. Coat each fillet in flour mixture, dip in egg, then press into panko.
Pour enough neutral oil into a large skillet for a shallow layer, about 1/4 inch deep. Heat over medium heat until a breadcrumb sizzles on contact. Fry the chicken in batches for about 3 to 5 minutes per side, adjusting the heat to prevent burning, until golden and the thickest part reaches 165°F (74°C).
Transfer the cooked chicken to an oven-safe rack set over a sheet pan. Sprinkle the feta over the fillets and broil for 1 to 2 minutes, watching closely, just until warmed and lightly softened.
Drizzle the warm hot honey over the chicken. Add the parsley if using and serve with the roasted potatoes.
Check the thickest chicken piece with a food thermometer; it must reach 165°F (74°C). French onion soup mix and ranch seasoning contain salt, so taste before adding any more. Keep the honey at a gentle simmer and watch the feta closely under the broiler.