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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.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Dredge each chicken cutlet in the flour, then dip into the eggs, and finally press into the breadcrumb mixture, coating well.
  4. Heat oil in a large skillet over medium-high heat. When hot, add chicken cutlets (work in batches to avoid crowding).
  5. Cook for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temp).
  6. 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.
  7. Transfer cooked cutlets to a wire rack or paper towel–lined plate. Drizzle hot honey glaze over each piece.
  8. Serve immediately with extra glaze on the side.

Notes

Hot Honey Chicken Cutlets – Helpful Tips

Cooking Tips & Techniques
Pound 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.