Introduction

These crispy and sweet-spicy hot honey chicken cutlets strike the perfect balance between crunchy, savory, and a touch of heat. They are quick to prepare and ideal for a flavorful weeknight dinner that everyone will love.

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)
½ 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 for uniform cooking.
Step 2: Prepare three bowls: one with flour, one with the whisked egg, and one with breadcrumbs. Dip each cutlet first in the flour, then coat it in the egg, and finally cover it with breadcrumbs.
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 golden brown and crispy.
Step 4: In a small bowl, mix the honey with chili flakes or hot sauce. Warm it slightly in the microwave to improve consistency and make it easier to drizzle.
Step 5: Drizzle the hot honey mixture generously over the crispy cutlets and serve immediately while hot.

Tips & Variations

For extra crispy cutlets, use panko breadcrumbs instead of regular breadcrumbs.
Adjust the amount of chili flakes or hot sauce to tailor the spice level to your preference.
Try adding a squeeze of fresh lemon juice before serving for a bright, tangy finish.
If you want a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
Serve with a simple side salad or steamed vegetables for a complete meal.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to help maintain crispiness. Avoid microwaving directly to prevent sogginess. Keep the honey sauce separate and drizzle just 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 as a substitute. They tend to be juicier but may require slightly longer cooking times.

Is it necessary to pound the chicken thin?

Pounding the chicken to an even thickness ensures it cooks evenly and stays tender, but if your chicken breasts are already thin and uniform, you can skip this step.

Crispy and Sweet-Spicy Hot Honey Chicken Cutlets Recipe

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★★★★★

4.6 from 52 reviews

These Crispy and Sweet-Spicy Hot Honey Chicken Cutlets are thinly sliced, perfectly pounded chicken breasts coated in a crunchy breadcrumb crust, fried until golden brown, and finished with a drizzle of a sweet and spicy hot honey glaze. This recipe balances the crispy texture with vibrant, bold flavors, making it an irresistible dish perfect for weeknight dinners or casual gatherings.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 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
Flour (for dredging, approximately 1 cup)
1 cup Neutral Oil (Vegetable or Canola) for frying

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: Start by slicing the chicken breasts horizontally to create thin cutlets, then gently pound them to an even thickness. This ensures uniform cooking and a tender bite.
Set Up Dredging Stations: Arrange three shallow bowls in a line: one with flour, one with the whisked egg, and one with breadcrumbs. This setup helps achieve the perfect crispy coating.
Coat the Chicken: Dip each chicken cutlet first into the flour, ensuring full coverage, then into the egg wash, and finally press it into the breadcrumbs so it’s well coated on all sides.
Fry the Cutlets: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry each cutlet for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
Prepare the Hot Honey Sauce: In a small bowl, mix the honey with chili flakes or hot sauce. Warm this mixture slightly in the microwave or on the stovetop to achieve a pourable consistency.
Serve: Drizzle the warm hot honey sauce generously over the crispy chicken cutlets while still hot. Serve immediately to enjoy the perfect balance of sweet, spicy, and crunchy flavors.

Notes

For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
Adjust the amount of chili flakes or hot sauce in the honey glaze based on your preferred spice level.
You can substitute the neutral oil with avocado oil for a healthier option.
Ensure the oil is hot enough before frying to avoid greasy cutlets; test by dropping a breadcrumb into the oil—it should sizzle immediately.
This dish pairs well with a fresh salad or steamed vegetables for a balanced meal.

Keywords: Chicken Cutlets, Hot Honey Chicken, Crispy Chicken, Spicy Honey Glaze, Fried Chicken, Easy Dinner