Description
Crunchy Hot Honey Chicken Cutlets are crispy, perfectly breaded chicken breasts fried to golden perfection and generously drizzled with a spicy-sweet hot honey sauce. This recipe combines the satisfying crunch of panko crust with a luscious sauce made from a blend of hot sauce, honey, butter, and warm spices, delivering a flavorful and indulgent dish perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken Cutlets
- 4 boneless, skinless chicken breast halves, pounded to an even thickness
- Salt and freshly ground black pepper, to taste
- 45g plain flour (1/4 cup)
- 2 medium free range eggs
- 125g Japanese Panko or other fine dried bread crumbs (1 1/3 cups)
- 60ml vegetable oil for frying (1/4 cup)
Hot Honey Sauce
- 1/4 cup (60g) hot sauce
- 1/2 cup (170g) honey
- 3 tablespoons butter
- 1 tablespoon packed soft light brown sugar
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard powder
Instructions
- Season the chicken: Season the pounded chicken breasts evenly with salt and freshly ground black pepper to enhance flavor.
- Prepare the coating stations: Place the plain flour on a plate, beat the eggs in a shallow bowl, and place the Panko breadcrumbs in another shallow bowl to create three separate coating stations.
- Coat the chicken: Working one piece at a time, dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat thoroughly with Panko breadcrumbs, pressing the crumbs on to ensure they adhere well. Place the coated cutlets on a lined baking sheet and set aside.
- Heat the oil: Heat the vegetable oil in a large frying pan over medium-high heat until hot but not smoking, ready for frying the chicken.
- Fry the chicken: Add the breaded chicken breasts to the hot oil and reduce heat to medium. Cook the chicken for about 4 minutes per side, turning once, until the Panko crust is golden brown and the chicken feels firm to the touch. Adjust heat as needed to prevent burning of the crust. Transfer the cooked chicken to a cutting board and keep warm.
- Prepare the hot honey sauce: In a small saucepan, combine the hot sauce, honey, butter, brown sugar, apple cider vinegar, onion powder, garlic powder, and dry mustard powder. Bring the mixture to a boil while whisking constantly, then reduce heat to a gentle simmer and cook, whisking for approximately 2 minutes until the sauce is well combined and slightly thickened. Keep warm.
- Slice and serve: Slice each chicken breast across the grain into wide strips for easier eating. Arrange the strips on warm serving plates, drizzle with some of the hot honey sauce, and serve the remaining sauce on the side for dipping.
Notes
- For best results, pound the chicken breasts to an even thickness to ensure uniform cooking.
- Keep an eye on the oil temperature during frying to avoid burning the panko crust.
- The hot honey sauce can be adjusted in spice level by varying the amount or type of hot sauce used.
- Serve immediately for the crispiest texture; leftovers can be reheated but may lose some crunch.
- This recipe pairs well with simple sides such as coleslaw, mashed potatoes, or a fresh green salad.
