Ingredients
For the Chicken:
- 1/2 cup all-purpose flour (use gluten-free flour for gluten-free option)
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 cups corn flake crumbs (or breadcrumbs; gluten-free if needed)
- 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated
- 1 pound boneless, skinless chicken breasts or thighs, pounded thin
- 6 ounces feta cheese, crumbled
For the Hot Honey:
- 1/4 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
Instructions
- Prepare Flour Mixture: In a wide bowl, combine the flour, smoked paprika, onion powder, and garlic powder. Mix thoroughly to distribute the spices evenly.
- Prepare Egg Mixture: In a separate wide bowl, whisk together the eggs and hot sauce until fully blended and smooth.
- Prepare Crumb Mixture: In a third wide bowl, combine the corn flake crumbs with the grated Parmigiano Reggiano, mixing well.
- Coat Chicken – Flour: Lightly dust each piece of pounded thin chicken in the flour mixture, ensuring even coverage and shaking off any excess flour.
- Coat Chicken – Egg: Dip the floured chicken pieces into the egg mixture, allowing excess to drip off.
- Coat Chicken – Crumbs: Press each egg-coated chicken piece into the crumb mixture, coating thoroughly on all sides, then shake off any excess crumbs.
- Arrange for Baking: Place the coated chicken pieces on a wire rack set over a baking sheet. Optionally, spray the chicken lightly with cooking oil to enhance crispiness.
- Bake Chicken: Bake in a preheated oven at 425°F (220°C) for about 20-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Add Feta and Finish Baking: Sprinkle the crumbled feta evenly over the cooked chicken pieces, then return to the oven and bake for an additional 5 minutes, until the feta is melted and lightly browned.
- Prepare Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, red pepper flakes, and smoked paprika in a small saucepan over low heat. Warm until just combined and fragrant, then remove from heat.
- Serve: Drizzle the hot honey sauce generously over the feta-topped crispy chicken and serve immediately for a delightful spicy-sweet flavor experience.
Notes
- You can use chicken thighs or breasts depending on your preference; thighs provide more juiciness.
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Adjust the amount of hot sauce and red pepper flakes in the honey glaze according to your preferred spice level.
- Pressing the crumbs firmly onto the chicken ensures a better crust adhesion.
- Serving with a fresh salad or steamed vegetables complements the richness of the dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 125 mg
