Hot Honey Chicken Cutlets Recipe

Introduction

Hot Honey Chicken Cutlets offer a perfect blend of sweet and spicy flavors wrapped in a crispy, golden crust. This quick and easy recipe is ideal for a busy weeknight dinner that satisfies both cravings and hunger.

Ingredients

• 1 pound Chicken Breast Cutlets
• 1 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 large Eggs
• 2 tablespoons Water
• 1 cup Panko Breadcrumbs
• 1/2 cup Parmesan Cheese
• 1/2 cup Hot Honey
• 2 cups Vegetable Oil
• 1 tablespoon Fresh Parsley (optional)
• 2 pieces Lemon Wedges

Instructions

1. Step 1: Prepare your chicken cutlets by pounding them to an even thickness to ensure they cook evenly.
2. Step 2: Combine the flour, salt, and black pepper in a shallow dish.
3. Step 3: Whisk the eggs with water in a separate dish until well blended to create the egg wash.
4. Step 4: Mix the panko breadcrumbs with grated Parmesan cheese in another dish for a savory, crunchy coating.
5. Step 5: Dredge each cutlet first in the flour mixture, then dip into the egg wash, and finally coat with the breadcrumb mixture.
6. Step 6: Heat vegetable oil in a skillet over medium-high heat until shimmering.
7. Step 7: Fry the cutlets for 3–4 minutes on each side, or until golden brown and cooked through.
8. Step 8: Drain the cooked cutlets on paper towels to remove excess oil.
9. Step 9: Drizzle hot honey over the warm cutlets and garnish with fresh parsley and lemon wedges before serving.

Tips & Variations

• For extra crispiness, refrigerate the breaded cutlets for 15 minutes before frying.
• Substitute chicken cutlets with turkey breast cutlets for a leaner option.
• Adjust the amount of hot honey to taste, adding more for a stronger sweet-spicy flavor.
• Try using smoked paprika or cayenne pepper in the flour mixture to boost the heat level.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain their crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken cutlets for this recipe?

Yes, just make sure to fully thaw and pat them dry before pounding and breading to get the best texture and even cooking.

What can I use if I don’t have hot honey?

You can mix regular honey with a bit of hot sauce or chili flakes to create a similar sweet and spicy drizzle.

Hot Honey Chicken Cutlets Recipe

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★★★★★

4.8 from 80 reviews

• Author: anna
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

These Hot Honey Chicken Cutlets deliver a perfect balance of sweet and spicy flavors with a crispy, golden crust. Quick to prepare and cook, they make an ideal dinner for busy weeknights, combining tender chicken breast cutlets fried to perfection and drizzled with a vibrant hot honey glaze, garnished with fresh parsley and lemon wedges for a zesty finish.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 1 pound Chicken Breast Cutlets
• 1 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 large Eggs
• 2 tablespoons Water
• 1 cup Panko Breadcrumbs
• 1/2 cup Parmesan Cheese

For Frying and Garnish

• 2 cups Vegetable Oil
• 1/2 cup Hot Honey
• 1 tablespoon Fresh Parsley (Optional)
• 2 pieces Lemon Wedges

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Instructions

1. Prepare Chicken Cutlets: Pound the chicken cutlets to an even thickness to ensure they cook uniformly and remain tender.
2. Mix Dry Ingredients: In a shallow dish, combine the all-purpose flour, salt, and black pepper to create the seasoned flour coating.
3. Prepare Egg Wash: Whisk the eggs and water together in a separate bowl until fully blended to create the egg wash.
4. Combine Breadcrumb Mixture: Mix the panko breadcrumbs and grated Parmesan cheese in another dish, which will provide a crunchy and savory crust.
5. Dredge Chicken: Coat each chicken cutlet first in the flour mixture, then dip in the egg wash, and finally coat with the breadcrumb and Parmesan mix, ensuring an even layer.
6. Heat Oil: In a skillet over medium-high heat, warm the vegetable oil until shimmering, an indication it’s hot enough for frying.
7. Fry Cutlets: Fry the coated chicken cutlets for 3 to 4 minutes on each side until they develop a golden brown crust and are cooked through.
8. Drain Excess Oil: Remove the cutlets from the skillet and place them on paper towels to absorb any excess oil for a crisp finish.
9. Add Hot Honey and Garnish: While the cutlets are still warm, drizzle them generously with hot honey, then garnish with fresh parsley and lemon wedges to enhance flavor and visual appeal.

Notes

• Ensure the oil is hot enough before frying to achieve a crispy crust without excessive oil absorption.
• Adjust the amount of hot honey to suit your preferred level of sweetness and spiciness.
• You can substitute vegetable oil with canola or peanut oil for frying if preferred.
• For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
• Use fresh lemon wedges to add a bright, tangy contrast that complements the hot honey.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: hot honey chicken, chicken cutlets, crispy chicken, sweet and spicy chicken, quick dinner, fried chicken, panko crust