Hot Honey Chicken Cutlets: A Cozy Weeknight Delight
There’s something undeniably comforting about a golden plate of crispy chicken cutlets, especially when they’re drizzled with a spicy-sweet honey sauce. This recipe for Hot Honey Chicken Cutlets has quickly become one of my all-time favorite easy weeknight dinners. Imagine the sizzling sound of chicken frying, that heavenly smell wafting through your kitchen, and the anticipation of that first crispy bite—it’s pure joy!
I remember the first time I made these cutlets for a casual family dinner. My kids gathered around the kitchen, noses twitching, as I drizzled that glossy hot honey sauce over the chicken. Their eyes lit up, and I knew I had a winner on my hands. This dish combines a crunchy exterior with a tender interior, all brought to life by a lively kick from the hot honey. It’s the ultimate comfort food that’s sure to become a go-to in your home. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Family-friendly and sure to please even picky eaters.
- Delightfully crispy on the outside, tender and juicy on the inside.
- The perfect balance of sweet and spicy with the hot honey sauce.
- Versatile enough to pair with your favorite sides, from salads to grains.
- A cozy, comforting dish that warms the heart and soul.
What You’ll Need
Gather These Simple Ingredients
- 2 large chicken breasts, butterflied and cut into cutlets
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
Breading:
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp milk or water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan (optional but recommended)
For Frying:
- Vegetable or canola oil
Hot Honey Sauce:
- ½ cup honey
- 1–2 tbsp hot sauce (Frank’s, Calabrian chili paste, or similar)
- ½ tsp red pepper flakes (optional)
- 1 tbsp apple cider vinegar
- 1 tbsp butter
Let’s Make It Together
- Start by seasoning the chicken cutlets evenly with salt, black pepper, paprika, and garlic powder. This will infuse flavors throughout the meat.
- Prepare your three bowls for dredging:
- Bowl 1: Place the flour.
- Bowl 2: Whisk the eggs with milk or water until combined.
- Bowl 3: Mix panko breadcrumbs with grated Parmesan.
- Taking a chicken cutlet, dredge it in the flour, shaking off the excess. Next, dip it into the egg mixture, letting any excess drip off, and finally press firmly into the panko mixture, ensuring it’s well-coated.
- In a large skillet, heat vegetable or canola oil over medium-high heat (about 175°C / 350°F).
- Fry the cutlets for 3–4 minutes on each side or until they’re golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
- Once cooked, transfer the cutlets to a wire rack or paper towels to drain any excess oil.
- In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and butter. Gently warm for 2–3 minutes, stirring until smooth and well-blended.
- Just before serving, drizzle the hot honey generously over the chicken cutlets or brush it on for an extra layer of flavor. Serve immediately while they’re still crispy!
Delicious Variations to Try
- Zesty Lemon Chicken: Add zest from one lemon to the flour mixture for a fresh citrusy twist, elevating the flavor profile beautifully.
- Crispy Herb-Crusted Cutlets: Mix dried herbs like oregano, basil, or thyme into the panko for an aromatic and herbaceous touch.
- Creamy Blue Cheese Drizzle: Add a bit of creamy blue cheese dressing on the side for a rich, tangy contrast to the honey.
- Savory Garlic Aioli: Whip up a quick garlic aioli to serve as a dipping sauce for a creamy, rich experience alongside the heat of the honey.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Feel free to bread the chicken cutlets ahead of time. Simply cover and refrigerate them until you’re ready to cook—this makes weeknight dinners a breeze!
- Perfecting Your Cutlets: When butterflying the chicken breasts, try to cut them evenly to ensure they cook through at the same rate.
- Storage Suggestions: Leftover cutlets can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Ingredient Swaps: If you’re out of honey, maple syrup can be a delicious alternative for the sauce, lending a different sweetness and flavor.
Nutrition Information per Serving
- Serving Size: 1 cutlet
- Calories: 380
- Carbs: 27g
- Sugars: 20g
- Fat: 20g
- Protein: 25g
- Sodium: 650mg
Frequently Asked Questions
Can I make this ahead? Yes! Bread the chicken cutlets ahead of time and refrigerate until you’re ready to fry them.
Can I use different ingredients? Absolutely! Feel free to experiment with different types of hot sauces or adjust the spice level to your preference.
How do I store leftovers? Store leftover cutlets in an airtight container in the fridge for up to 3 days.
How long does it last? The cutlets are best enjoyed fresh but can be stored in the fridge for a short time before they lose their crispiness.
Wrapping It Up
These Hot Honey Chicken Cutlets are more than just dinner—they’re a cozy experience that brings warmth and joy to your table. With their crispy texture and unique flavor combination, they invite laughter, storytelling, and a little bit of spice into your home. Save this Hot Honey Chicken Cutlets recipe to your Pinterest board so it’s ready when you need a cozy treat!
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Hot Honey Chicken Cutlets
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Deliciously crispy chicken cutlets drizzled with a spicy-sweet hot honey sauce, perfect for busy weeknights.
Ingredients
- 2 large chicken breasts, butterflied and cut into cutlets
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp milk or water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan (optional but recommended)
- Vegetable or canola oil (for frying)
- ½ cup honey
- 1–2 tbsp hot sauce (Frank’s, Calabrian chili paste, or similar)
- ½ tsp red pepper flakes (optional)
- 1 tbsp apple cider vinegar
- 1 tbsp butter
Instructions
- Season the chicken cutlets evenly with salt, black pepper, paprika, and garlic powder.
- Prepare three bowls for dredging: 1) flour, 2) whisked eggs with milk or water, 3) panko breadcrumbs with Parmesan.
- Dredge each cutlet in flour, dip into the egg mixture, then press into the panko mixture until well-coated.
- In a large skillet, heat oil over medium-high heat (about 175°C / 350°F).
- Fry cutlets for 3–4 minutes on each side until golden brown and cooked through.
- Transfer cooked cutlets to a wire rack or paper towels to drain excess oil.
- In a small saucepan, combine honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and butter. Gently warm for 2–3 minutes until smooth.
- Drizzle hot honey over chicken cutlets just before serving.
Notes
Make-ahead by breading the cutlets and refrigerating until ready to cook. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 380
- Sugar: 20g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
Keywords: chicken, crispy, hot honey, weeknight dinner, comfort food