Hot Honey Chicken Cutlets
These crispy hot honey chicken cutlets are pan-fried until golden, then drizzled with a homemade sweet-and-spicy hot honey glaze. Ready in 30 minutes, they’re perfect for weeknights, meal prep, or chicken sandwiches.
Ingredients
- 2 large boneless skinless chicken breasts, sliced in half lengthwise
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 cup neutral oil vegetable or avocado
For the Hot Honey Glaze:
- 1/3 cup honey
- 1 –2 tsp hot sauce adjust to taste
- 1/2 tsp red pepper flakes optional
- 1 tsp apple cider vinegar
Instructions
- Slice each chicken breast in half lengthwise to create 4 thin cutlets. Pat dry with paper towels and season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, smoked paprika, and garlic powder.
- Dredge each chicken cutlet in the flour, then dip into the eggs, and finally press into the breadcrumb mixture, coating well.
- Heat oil in a large skillet over medium-high heat. When hot, add chicken cutlets (work in batches to avoid crowding).
- Cook for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temp).
- While the chicken cooks, whisk together honey, hot sauce, red pepper flakes, and apple cider vinegar in a small saucepan over low heat. Warm gently until runny and combined.
- Transfer cooked cutlets to a wire rack or paper towel–lined plate. Drizzle hot honey glaze over each piece.
- Serve immediately with extra glaze on the side.
Notes
Hot Honey Chicken Cutlets – Helpful Tips
Cooking Tips & TechniquesPound chicken breasts evenly to about ½ inch thickness for quick, uniform cooking and tender results.
Dredge the cutlets in seasoned flour, egg wash, and breadcrumbs for a golden, ultra-crispy crust. Panko breadcrumbs work best for crunch.
Fry in hot oil (about 350°F) until deep golden brown — don’t overcrowd the pan, or the cutlets may steam.
Make the hot honey by combining honey, chili flakes, and a splash of vinegar or hot sauce. Warm gently for a pourable drizzle.
Drizzle the hot honey just before serving so the crust stays crisp and the flavor stays bold. Serving Suggestions
Serve the cutlets over mashed potatoes, coleslaw, or a crisp green salad to balance the heat and sweetness.
Slice and tuck into sandwiches, sliders, or wraps with pickles and creamy slaw for a Southern-style treat.
Pair with cornbread, roasted veggies, or mac and cheese for a cozy comfort meal.
Perfect as a party bite, weeknight dinner, or make-ahead meal prep component. Make-Ahead & Storage
Make-Ahead: Bread and refrigerate cutlets for up to 8 hours before frying. Hot honey can be made ahead and stored at room temperature for a day or two.
Refrigerator: Store cooked cutlets in an airtight container for up to 3 days.
Freezer: Freeze breaded but uncooked cutlets for up to 2 months. Fry straight from frozen, adjusting cook time slightly.
Reheat: Reheat in a 375°F oven or air fryer until hot and crispy — drizzle hot honey after reheating, not before. Tasty Variations to Try
Spicy Honey Garlic: Add minced garlic to the honey mixture for an extra layer of flavor.
Gluten-Free Version: Use gluten-free breadcrumbs or crushed rice crackers for coating.
Baked Option: Bake breaded cutlets on a wire rack at 425°F until golden and crisp.
Hot Honey Chicken Tenders: Use chicken tenders instead of cutlets for a kid-friendly spin.
Nashville-Style: Mix cayenne, paprika, and brown sugar into melted butter and brush onto the cutlets for fiery Southern heat.