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

Crispy baked chicken cutlets coated in crushed cornflakes, topped with softened feta, and drizzled with homemade hot honey. Serves four, and is ready in under 40 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Low Fat
Skill Level: Intermediate
Servings: 4 Servings
Author: Rena Awada

Ingredients

Crispy Chicken:

  • 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

Hot Honey Drizzle:

  • ¼ cup honey
  • 1-2 tablespoons sriracha or hot sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon crushed red pepper flakes (Optional)

Instructions

  • Preheat the oven to 425° F and line a large baking sheet with parchment paper.
  • 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)
    Overhead view of a white bowl filled with beaten eggs, surrounded by cracked eggshells, raw seasoned chicken cutlets, and a piece of chicken covered in cornflakes on a baking tray on parchment paper, all on a light countertop.
  • In a second plate, add the ½ cup all-purpose flour. A third one for the crushed 2 cups corn flakes. And in the last one, beat the 2 eggs together with the 2 tablespoons olive oil and a pinch of salt.
    A raw chicken cutlet coated in seasoned crushed cornflakes inside a large white bowl of yellow cornflake mixture.
  • 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.
    Several breaded chicken cutlets arranged in a single layer on a parchment-lined baking sheet, showing thick golden cornflake coating.
  • Bake for 15 minutes; the chicken may not be cooked through yet, and that's fine.
  • In a small bowl, whisk the ¼ cup 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 feta cheeseevenly) on each chicken breast.
    Hand scattering crumbled white feta cheese over hot golden baked chicken cutlets on the parchment-lined sheet.
  • 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.
    Hand drizzling hot honey sauce over the white feta cheese on top of hot golden baked chicken cutlets on a parchment-lined sheet pan.

Notes

  • Press cornflakes firmly for the best adhesion and crunch. Instead of cornflakes, you can use bread crumbs.
  • Adjust sriracha to taste. Start low if serving kids.
  • Rest chicken 2-3 min post-bake so the feta stays put.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a 375°F air fryer 4-5 min to revive crisp (microwave softens coating).
  • Extra hot honey keeps in the fridge 1-2 weeks; great on veggies or fries.

Nutrition

Calories: 555kcal | Carbohydrates: 46g | Protein: 38g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 1009mg | Potassium: 606mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1658IU | Vitamin C: 7mg | Calcium: 310mg | Iron: 7mg