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.

Ingredients

Scale

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

Instructions

Prepare Chicken Cutlets: Pound the chicken cutlets to an even thickness to ensure they cook uniformly and remain tender.
Mix Dry Ingredients: In a shallow dish, combine the all-purpose flour, salt, and black pepper to create the seasoned flour coating.
Prepare Egg Wash: Whisk the eggs and water together in a separate bowl until fully blended to create the egg wash.
Combine Breadcrumb Mixture: Mix the panko breadcrumbs and grated Parmesan cheese in another dish, which will provide a crunchy and savory crust.
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.
Heat Oil: In a skillet over medium-high heat, warm the vegetable oil until shimmering, an indication it’s hot enough for frying.
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.
Drain Excess Oil: Remove the cutlets from the skillet and place them on paper towels to absorb any excess oil for a crisp finish.
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