Hot Honey Chicken Cutlets
A delightful dish that combines tender, juicy chicken with the sweet heat of honey and hot sauce, perfect for family meals or cozy dinners.
Ingredients
For the Chicken
- 4 pieces thin chicken cutlets Tender and ready for frying
- 1 cup buttermilk For a rich marinade
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For Coating
- 1 cup flour Perfect for crusting the chicken
- 1 cup panko breadcrumbs For a light and crispy texture
- 1 large egg To bind everything together
For the Hot Honey Sauce
- 1/4 cup honey The star ingredient adding sweetness
- 1 tbsp hot sauce Or more to taste for the desired heat
- 1/2 tsp red pepper flakes Optional for extra spice
Instructions
Marinating the Chicken
- In a mixing bowl, combine the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken cutlets and allow to marinate for at least 30 minutes.
Preparing the Dredging Station
- Set up three bowls: one with flour, the second containing the whisked egg, and the third with panko breadcrumbs.
Coating the Chicken
- Dip each marinated cutlet in flour, ensuring it’s fully coated. Move to the egg wash, letting excess drip off, then coat thoroughly with panko breadcrumbs.
Frying the Cutlets
- Heat vegetable oil in a skillet over medium-high heat. Once hot, carefully place the coated chicken cutlets in the skillet. Fry for about 3-4 minutes on each side until golden brown and fully cooked.
Making the Hot Honey Sauce
- In a small saucepan over low heat, warm the honey and hot sauce together. Sprinkle in red pepper flakes if desired and stir until well combined.
Serving
- Drizzle or brush the hot honey sauce generously over the fried chicken cutlets and serve immediately.
Notes
Consider pounding chicken cutlets to uniform thickness for even cooking. Adjust hot sauce to suit your spice preference. For extra crunch, lightly toast panko before coating the chicken.