Serves 4
Directions
- 1Slice the chicken breasts horizontally to create four even-sized breasts.
- 2Combine paprika, salt, onion powder, garlic powder, oregano, cayenne, and black pepper in a small bowl.
- 3Dredge the chicken through seasoned flour.
- 4Dip the floured chicken into beaten egg.
- 5Finish by coating the chicken in seasoned Panko breadcrumbs.
- 6Fry the breaded chicken in a little oil until golden and crisp on the outside and cooked through the center.
- 7Crumble feta cheese over the cooked chicken breasts.
- 8Pop the chicken under the grill until the feta is golden and crispy on top, and soft underneath.
- 9Prepare hot honey by combining honey, chili flakes, and a dash of hot sauce.
- 10Drizzle the hot honey over the feta-topped chicken.
Ingredients
- 110 g Honey
- 1.5 tsp Hot Sauce
- 0.75 tsp Chilli Flakes
- 2 Chicken Breasts
- 2 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Onion Powder
- 0.5 tsp Garlic Powder
- 0.5 tsp Dried Oregano
- 0.5 tsp Black Pepper
- 0.25 tsp Cayenne Pepper
- 35 g Plain Flour
- 2 Eggs
- 65 g Panko Breadcrumbs
- Veg Oil
- 200 g Feta
Equipment
Chopping boardKnifeBowlForkShallow dishesLarge trayLarge panTongsWire rackSpoon
Tips
- Adjust heat with chili flakes/hot sauce if desired.
- Thoroughly coat chicken at each stage of dredging, especially the breadcrumbs.
- If frying in batches, top up the oil in between if needed.
- Store leftover hot honey.
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