Hot Honey Chicken Cutlets (Print Version)
Crispy panko-crusted chicken cutlets with a delicious spicy-sweet hot honey drizzle that's ready in just 40 minutes.
# Ingredients:
→ Chicken and Coating
01 -
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
2 tablespoons milk
05 -
1 cup panko breadcrumbs
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Frying and Sauce
10 -
1/4 cup vegetable oil, for frying
11 -
1/4 cup honey
12 -
2 teaspoons hot sauce (adjust to taste)
13 -
1 tablespoon apple cider vinegar
→ Garnish (Optional)
14 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Set up three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
02 -
Dredge each chicken cutlet in the flour, shaking off excess. Dip into the egg mixture, letting any excess drip off. Finally, coat with seasoned panko breadcrumbs, pressing gently to adhere.
03 -
Heat vegetable oil in a large skillet over medium heat until hot.
04 -
Fry the breaded chicken cutlets for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate lined with paper towels to drain excess oil.
05 -
In a small saucepan over low heat, combine honey, hot sauce, and apple cider vinegar. Stir until well mixed and slightly thinned out. Do not boil.
06 -
Drizzle hot honey sauce over each chicken cutlet or serve on the side. Garnish with freshly chopped parsley, if desired, and serve warm.
# Additional Notes:
01 -
This recipe can be made with chicken thighs for a moister texture.
02 -
Adjust the spice level of the hot honey sauce to taste.
03 -
Leftovers can be stored in the fridge for up to 3 days.
04 -
These chicken cutlets work well in sandwiches or served with coleslaw for added freshness.