Go Back
–+ servings
Hot Honey Chicken Cutlets

Crispy Hot Honey Chicken Cutlets That Bring the Heat

These Hot Honey Chicken Cutlets combine crispy panko, tender chicken, and a sweet yet spicy glaze for a guaranteed crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Cutlets
  • 4 pieces Boneless, Skinless Chicken Breasts Can substitute with chicken thighs for extra juiciness.
  • 1 cup All-Purpose Flour No substitutions recommended for best texture.
  • 2 large Eggs Can use a vegan egg replacement if needed.
  • 1 splash Milk Use dairy-free alternatives if desired.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be substituted, but texture will differ.
  • 1 teaspoon Smoked Paprika Can swap with regular paprika if you prefer less smokiness.
  • 1 teaspoon Garlic Powder Essential for flavoring the cutlets!
  • to taste Salt & Pepper Essential for enhancing overall flavor.
  • 1 cup Vegetable Oil Any neutral oil works, avoid olive oil.
For the Hot Honey Glaze
  • 1/2 cup Honey Maple syrup can substitute for an alternative sweetness.
  • 1 tablespoon Hot Sauce Adjust based on your desired spice level.
  • 1 tablespoon Apple Cider Vinegar Can replace with lemon juice for a different tang.
For Garnish
  • to taste Fresh Parsley Optional; adds a pop of color.

Equipment

  • Skillet
  • Shallow bowls
  • saucepan
  • Meat Mallet

Method
 

Step-by-Step Instructions
  1. Prepare the Breading Station by setting up three shallow bowls with flour, egg mixture, and panko breadcrumbs.
  2. Coat each chicken breast by dredging in flour, then dipping in egg mixture, followed by pressing into panko breadcrumbs.
  3. Heat vegetable oil in a skillet until shimmering to fry the cutlets.
  4. Fry the breaded cutlets for about 3-4 minutes on each side, until golden brown and cooked through.
  5. Drain excess oil by placing cutlets on paper towels after frying.
  6. Make the hot honey glaze by combining honey, hot sauce, and vinegar in a saucepan over low heat.
  7. Serve the hot honey glaze over the crispy cutlets, or on the side for dipping, optionally garnished with parsley.

Nutrition

Serving: 1cutletCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Ensure oil temperature is adequate for frying to maintain crispiness. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!