Hot Honey Chicken Cutlets: Crispy, Sweet, and Ready in 40 Minutes
Golden-brown cutlets get extra crunch from panko breadcrumbs, while the hot honey sauce delivers just the right sweet heat. Serve solo, in sandwiches, or alongside a crisp slaw for a crowd-pleasing meal.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon garlic powder
- Salt and pepper, to taste
- 1⁄2 cup vegetable oil, for frying
- 1⁄2 cup honey
- 2 teaspoons hot sauce (more to taste if desired)
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Prepare three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
2. Dredge each chicken cutlet in the flour, shaking off excess. Then dip into the egg mixture, allowing any excess to drip off. Finally, coat with the seasoned panko breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.
3. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken cutlets, cooking in batches if necessary and avoiding overcrowding in the skillet.
4. Fry the cutlets for 3-4 minutes on each side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
5. In a small saucepan over low heat, combine the honey, hot sauce, and apple cider vinegar. Stir and heat until well combined and slightly thinned out. Do not boil.
6. Drizzle the hot honey over each chicken cutlet or serve it on the side for dipping.
7. Garnish with freshly chopped parsley if desired and serve warm.
Notes
This recipe can be adjusted to use chicken thighs for a juicier option.
Feel free to customize the hot honey sauce to your preferred spice level.
Leftover cutlets can be stored in the refrigerator for up to 3 days.
Serve with a side of coleslaw for a refreshing crunch.
These cutlets make an excellent sandwich filling on a toasted bun.
Find it online: https://cookingwithramsay.com/hot-honey-chicken-cutlets/