Introduction

These crispy and sweet-spicy hot honey chicken cutlets are a delightful blend of crunchy texture and bold flavors. Perfect for a quick weeknight meal, they balance the sweetness of honey with a kick of heat for a dish you’ll crave again and again.

Crispy and Sweet-Spicy Hot Honey Chicken Cutlets Recipe - Recipe Image

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 to ensure uniform cooking.
Step 2: Set up three shallow bowls: one with flour, one with the whisked egg, and one with breadcrumbs. Dip each cutlet first in flour, then coat it in egg, and finally press it into the breadcrumbs to coat evenly.
Step 3: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry the chicken cutlets for about 4-5 minutes on each side until they turn golden brown and crispy.
Step 4: In a small bowl, mix the honey with chili flakes or hot sauce. Warm slightly in the microwave or over low heat to improve the consistency for drizzling.
Step 5: Drizzle the hot honey generously over the crispy cutlets and serve immediately while hot.

Tips & Variations

For extra crunch, use panko breadcrumbs and make sure the oil is hot enough before frying.
Adjust the amount of chili flakes or hot sauce to your preferred level of spiciness.
Try swapping honey for maple syrup for a different but equally delicious sweetness.
Serve cutlets with a side of fresh greens or a simple slaw for a balanced meal.

Storage

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to maintain crispiness rather than microwaving. The hot honey sauce can be stored separately in the fridge and warmed before serving.

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 and will add extra juiciness, but make sure to pound them evenly for consistent cooking.

How can I make the cutlets less spicy?

Simply reduce the amount of chili flakes or hot sauce in the honey drizzle, or omit it altogether for a sweet honey flavor without the heat.

Crispy and Sweet-Spicy Hot Honey Chicken Cutlets Recipe

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★★★★★

4.8 from 95 reviews

Delight in these Crispy and Sweet-Spicy Hot Honey Chicken Cutlets, featuring perfectly pounded chicken breasts fried to golden perfection and drizzled with a luscious honey and chili glaze. This dish balances crunchy texture with the warmth of chili flakes and the sweetness of high-quality honey, perfect for a flavorful dinner that’s quick to prepare.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken Cutlets

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)

Hot Honey Sauce

0.5 cup honey (high-quality for better flavor)
1 teaspoon chili flakes or hot sauce (adjust based on heat preference)

Instructions

Prepare the Chicken Cutlets: Slice the chicken breasts horizontally and pound them until they are an even thickness. This ensures they cook uniformly and remain tender.
Set Up Dredging Station: Arrange three shallow bowls in a line: one with flour, one with the whisked egg, and one with breadcrumbs. This classic breading setup will give the chicken a crispy coating.
Coat the Chicken: Dip each chicken cutlet first into the flour, shaking off any excess, then into the egg mixture, and finally coat well with breadcrumbs, covering all sides evenly.
Fry the Cutlets: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry the breaded chicken cutlets for 4 to 5 minutes on each side or until they turn golden brown and reach an internal temperature of 165°F (74°C).
Prepare the Hot Honey Sauce: In a small bowl, combine the honey with chili flakes or hot sauce according to your preferred heat level. Warm it slightly in the microwave for about 15 to 20 seconds to make it easier to drizzle.
Serve: Place the crispy chicken cutlets on a serving plate and drizzle the warm hot honey mixture generously over each piece. Serve immediately while hot for the best texture and flavor experience.