Crispy Hot Honey Feta Chicken (Sweet & Spicy)

Name: Hot Honey Feta Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound boneless skinless chicken breasts (cut into cutlets); 2 cups corn flakes (finely crushed); 2 tablespoons olive oil (or avocado oil); ½ cup all-purpose flour; 2 eggs (beaten); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon smoked paprika; Kosher salt and pepper (to taste); 8 ounces feta cheese (crumbled); ¼ cup honey; 1-2 tablespoons sriracha or hot sauce; 1 teaspoon apple cider vinegar; 1 teaspoon crushed red pepper flakes ((Optional))

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Hot Honey Feta Chicken is crispy-baked chicken cutlets topped with warm, tangy feta and finished with a sweet, slightly spicy hot honey drizzle. It’s crunchy, flavorful, and made with simple ingredients. The best part is that no frying is needed.

Close up of a a piece of hot honey chicken on parchment, topped with feta, drizzled with hot honey glaze, and topped with scattered chopped chives.

This baked Hot Honey Feta Chicken started showing up on my feed, and I had to try it. My family just loses it over crunchy + spicy anything, and nobody left a crumb with this one (a rare win with five kids!). Switch up the cheese with goat cheese if you prefer. It melts like feta, creamy and tangy, and pairs perfectly with the hot honey drizzle!

If you’re craving more crispy baked chicken dinners, check out my Crispy Baked Chicken Thighs, these baked chicken cutlets, or this Almond Crusted Crispy Chicken Breast.

Key Ingredients

Here’s everything you’ll need to make Hot Honey Feta Chicken with the Spicy Sauce:

Flat lay of recipe ingredients on a countertop: raw chicken cutlets, bowl of beaten eggs, cornflakes, crumbled feta, honey, sriracha, spices, olive oil, and small bowls of seasonings.

Chicken breasts: I use boneless, skinless chicken breasts, but you could use cutlets or boneless skinless thighs.
Cornflakes: Finely crushed plain cornflakes work best; I’d avoid flavored varieties.
Olive oil: Avocado oil is a great swap if you prefer it.
All-purpose flour: For the first layer of the coating.
Eggs: To be the glue between the flour and cornflake coating.
Seasonings: Garlic powder, Onion powder, smoked paprika, Kosher salt, and pepper
Feta cheese: Feta that’s crumbled from a block melts nicer and has better flavor than pre-crumbled. Goat cheese can work as a tangy substitute if you want to switch it up.
Honey: Pure honey is ideal, or use your favorite kind.
Sriracha or hot sauce: Use your favorite brand and adjust the amount to control the heat level. Frank’s RedHot or gochujang would work well too, but give it all a slightly different flavor.
Apple cider vinegar: This brightens the hot honey drizzle and cuts through the sweetness.
Crushed red pepper flakes: Optional for extra heat on top.

How to Make Hot Honey Feta Chicken

Here’s the straightforward way to get that perfect crispy, melty, drizzled result every time:

Preheat the oven to 425° F and line a large baking sheet with parchment paper.

process shot to bread the chicken breast.

Prepare your station. In a shallow plate, season the 1 pound boneless skinless chicken breasts (cut into cutlets) with the seasonings on all sides. (1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon smoked paprika, and Kosher salt and pepper.

process shot to add the breaded chicken to the sheet pan, bake it, and then add the feta cheese over each one.

In a second plate, add the ½ cup of all-purpose flour. A third one for the crushed 2 cups of corn flakes. And in the last one, beat the 2 eggs together with the 2 tablespoons of olive oil and a pinch of salt.

Dredge the seasoned cutlets in flour, then dip them in beaten eggs, and finish with an even coating of breadcrumbs (crushed cornflakes). Place on the prepared sheet pan. Bake for 15 minutes; the chicken may not be cooked through yet, and that’s fine.

process shot to add hot honey over the chicken breasts topped with feta cheese and then baking.

Next, you need to make the hot honey sauce. In a small bowl, whisk the ¼ cup of honey, 1-2 tablespoons sriracha or hot sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon crushed red pepper flakes.

Remove from the oven, top with 8 ounces of feta cheese (evenly) on each chicken breast. Drizzle with the hot honey sauce. Return to the preheated oven and continue baking for about 10 minutes, until the chicken is fully cooked through and the cutlets are golden.

Variations & Tips

Start with 1 tablespoon sriracha in the drizzle for a milder heat; taste and add more if needed.
Let the chicken with the feta on top rest for 2-3 minutes after baking so the feta sets and doesn’t slide off.
Double the amounts for hot honey drizzle to have extra on the side, it’s perfect for dipping fries or veggies later!
For a gluten-free version, use a 1:1 GF flour blend and certified GF cornflakes.

Close-up of chicken cutlets on parchment, covered in crumbled feta and shiny drizzles of hot honey with visible red pepper flakes.

Common Questions

Can I make this ahead of time?

You can bread the chicken cutlets up to a few hours ahead and keep them in the fridge until ready to bake. Remember not to add the feta or drizzle until the final bake so everything stays crisp.

What if I don’t have cornflakes?

Panko breadcrumbs work for a similar crunch, but may feel a bit heavier. Crush them lightly and follow the same steps.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Keep any extra hot honey separate to avoid sogginess.

Can I reheat without losing the crisp?

Yes – pop leftovers in a 375°F air fryer for 4-5 minutes or on a wire rack in the oven until warmed through and crisp again. Avoid the microwave if possible.