Hot Honey Chicken Cutlets are a delicious spin on the classic fried chicken cutlet. The chicken is coated in seasoned breadcrumbs and fried until crispy, then drizzled with a flavorful hot honey sauce made from honey and hot sauce. This dish combines the richness of crispy chicken with the sweet heat of the hot honey, creating a perfect balance of flavors. Ideal for a quick and indulgent meal, these chicken cutlets can be served on their own, in a sandwich, or with a side of your favorite vegetables.
Full Recipe:
Ingredients
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For the Chicken
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8 large chicken breasts (sliced in half to make 8 pieces)
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Salt and pepper (to taste)
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1 tsp garlic powder
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1 tsp onion powder
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For the Egg Mixture
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2 eggs, whisked
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1 tbsp buffalo hot sauce (or your preferred hot sauce)
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¼ tsp cayenne pepper
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For the Breadcrumbs
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1 cup Italian breadcrumbs, seasoned
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½ cup Parmigiano Reggiano, grated
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¼ tsp cayenne pepper
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For the Hot Honey Sauce
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⅓ cup honey
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¼ cup buffalo hot sauce (or your preferred hot sauce)
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For Frying
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1 ¼ cup peanut oil (for frying)
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Fresh parsley (for garnish, optional)
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Directions
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Prepare the Chicken:
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Slice the chicken breasts in half lengthwise.
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Place each chicken breast between two pieces of parchment or plastic wrap and pound them to about ½ inch thickness using a meat mallet.
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Season both sides of the chicken with salt, pepper, garlic powder, and onion powder.
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Prepare the Dredging Station:
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In one bowl, whisk the eggs, hot sauce, and cayenne pepper for the egg mixture.
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In another bowl, combine the breadcrumbs, grated Parmigiano Reggiano, and cayenne pepper.
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Coat the Chicken:
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Dip each chicken breast into the egg mixture, ensuring it is well coated, then transfer it to the breadcrumb mixture and press down to coat both sides. Repeat with the remaining pieces.
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Fry the Chicken:
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Heat the peanut oil in a large frying pan over medium-high heat.
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Once the oil is hot (you can test by dipping the tip of a wooden spoon into the oil—if small bubbles form, it’s ready), fry the chicken cutlets in batches, cooking each side for about 3 minutes or until golden brown.
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Transfer the fried cutlets to a wire rack to cool slightly.
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Make the Hot Honey Sauce:
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In a small saucepan, combine the honey and hot sauce. Simmer over low heat for about 1 minute, stirring until well mixed.
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Serve:
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Drizzle the hot honey sauce over the crispy chicken cutlets. Garnish with fresh parsley, if desired, and serve immediately.
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Nutrients (per serving)
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Calories: 520
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Carbohydrates: 27g
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Protein: 38g
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Fat: 27g
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Saturated Fat: 4g
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Cholesterol: 105mg
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Sodium: 950mg
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Sugar: 18g