Crispy and Sweet-Spicy Hot Honey Chicken Cutlets Recipe
Introduction
This recipe for crispy and sweet-spicy hot honey chicken cutlets is a delightful way to enjoy a flavorful twist on classic fried chicken. The combination of crunchy coating and a sticky, spicy honey drizzle creates a perfect balance that will satisfy your taste buds.
Ingredients
- 4 pieces chicken breasts (thinly sliced and pounded)
- 2 tablespoons Dijon mustard
- 1 cup breadcrumbs (can substitute with crushed crackers or panko)
- 1 large egg
- 1 cup neutral oil (vegetable or canola)
- 0.5 cup honey (high-quality for better flavor)
- 1 teaspoon chili flakes or hot sauce (adjust based on heat preference)
Instructions
- Step 1: Slice the chicken breasts horizontally and pound them to an even thickness for uniform cooking.
- Step 2: Prepare three bowls: one with flour, one with whisked egg, and one with breadcrumbs. Dip each cutlet first in flour, then in egg, and finally coat with breadcrumbs.
- Step 3: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry the chicken cutlets for 4-5 minutes on each side until golden brown and crispy.
- Step 4: In a small bowl, mix honey with chili flakes or hot sauce. Warm slightly in the microwave for better consistency.
- Step 5: Drizzle the hot honey sauce generously over the crispy cutlets and serve immediately while hot.
Tips & Variations
- Use panko breadcrumbs for an extra crispy texture.
- Adjust the amount of chili flakes or hot sauce to control the spice level.
- Serve with a side of fresh greens or a simple salad to balance the richness.
- For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers.
Storage
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to preserve crispiness. Keep the hot honey sauce separate and drizzle just before serving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may take a bit longer to cook and offer a juicier texture.
What type of honey works best for this recipe?
High-quality, mild-flavored honey such as clover or wildflower honey works best to complement the spicy chili without overpowering the dish.
PrintCrispy and Sweet-Spicy Hot Honey Chicken Cutlets Recipe
These Crispy and Sweet-Spicy Hot Honey Chicken Cutlets are a perfect blend of crunchy, sweet, and spicy flavors. Thinly sliced and pounded chicken breast cutlets are fried to a golden crisp and topped with a warm, spicy honey drizzle that adds a delightful kick. This easy-to-make recipe is perfect for a quick weeknight dinner or an impressive meal for guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Chicken Cutlets
- 4 pieces Chicken Breasts (Thinly sliced and pounded)
- 1 cup Breadcrumbs (Can substitute with crushed crackers or panko)
- 1 large Egg
- Flour (amount as needed for dredging, approx. 1 cup)
- 1 cup Neutral Oil (Vegetable or Canola for frying)
Hot Honey Sauce
- 0.5 cup Honey (High-quality for better flavor)
- 1 teaspoon Chili Flakes or Hot Sauce (Adjust based on heat preference)
- 2 tablespoons Dijon Mustard (optional for serving or marinade)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create thin cutlets, then pound them evenly to ensure uniform thickness and cooking.
- Set up Breading Stations: Arrange three bowls in a row: one with flour, one with the whisked egg, and one with breadcrumbs. These will be used for coating the chicken.
- Coat the Cutlets: Dip each chicken cutlet into the flour, ensuring full coverage, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. This triple coating ensures a crispy crust.
- Fry the Chicken: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry each coated cutlet for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- Make the Hot Honey Sauce: In a small bowl, mix honey with chili flakes or hot sauce. Warm the mixture briefly in the microwave or on the stovetop until it becomes pourable and well combined.
- Serve: Drizzle the warm hot honey sauce generously over the crispy chicken cutlets. Serve immediately while hot, optionally with a side of Dijon mustard for dipping.
Notes
- Ensure chicken breasts are pounded evenly for consistent cooking and crispiness.
- You can adjust the heat level by increasing or decreasing chili flakes or hot sauce.
- Use high-quality honey for the best flavor and smoothness.
- Drain fried cutlets well on paper towels to keep them crispy and avoid sogginess.
- For gluten-free, substitute breadcrumbs with gluten-free alternatives.
Keywords: chicken cutlets, hot honey chicken, crispy chicken, sweet and spicy chicken, fried chicken cutlets, honey chili chicken
