Introduction

These crispy and sweet-spicy hot honey chicken cutlets are a perfect balance of crunchy texture and bold flavor. Easy to make at home, they promise a delightful meal that’s both comforting and exciting for your taste buds.

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)
0.5 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, then pound them to an even thickness to ensure they cook uniformly.
Step 2: Set up three bowls in a row: one with flour, one with the whisked egg, and one with the breadcrumbs.
Step 3: Dip each chicken cutlet first into the flour, then coat it in the egg, and finally press it into the breadcrumbs to cover completely.
Step 4: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry the cutlets for about 4-5 minutes on each side until they turn golden brown and crispy.
Step 5: In a small bowl, combine the honey with chili flakes or hot sauce. Warm the mixture slightly in the microwave to help it blend smoothly.
Step 6: Drizzle the hot honey generously over the crispy chicken cutlets and serve immediately while hot.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular ones.
Adjust the amount of chili flakes or hot sauce to suit your preferred spice level.
You can substitute chicken breasts with boneless thighs for juicier cutlets.
Serve with a side of fresh salad or steamed vegetables to balance the flavors.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispiness, or briefly in the oven. Avoid microwaving if you want to keep the crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken cutlets instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, but frying provides the best crispiness.

What can I use if I don’t have Dijon mustard?

You can substitute with yellow mustard or skip it entirely; the cutlets will still be delicious but with a slightly different flavor profile.

Crispy and Sweet-Spicy Hot Honey Chicken Cutlets Recipe

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★★★★★

4.5 from 89 reviews

These Crispy and Sweet-Spicy Hot Honey Chicken Cutlets are perfectly breaded, pan-fried chicken breasts drizzled with a luscious hot honey glaze. The combination of crunchy exterior, tender juicy chicken, and the sweet heat from honey and chili flakes creates an irresistible dish that’s quick and easy to make for dinner.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 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 1/2 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 Cutlets: Start by slicing the chicken breasts horizontally to create thinner cutlets. Pound them evenly to ensure uniform thickness, which helps the chicken cook evenly.
Set up Breading Station: Create a line of three shallow bowls: one with flour for dredging, one with a whisked egg, and one with breadcrumbs (or crushed crackers/panko). This setup is essential for a crispy coating.
Bread the Chicken: Dip each chicken cutlet first into the flour, shaking off any excess, then coat in the beaten egg, and finally press into the breadcrumbs ensuring a thorough coating.
Fry the Cutlets: Heat a generous amount of neutral oil in a skillet over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil and fry for about 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Prepare Hot Honey Sauce: In a small bowl, mix the honey with chili flakes or hot sauce to your preferred heat level. Warm the mixture slightly in the microwave or on low heat to combine the flavors and improve drizzle consistency.
Serve: Drizzle the hot honey sauce generously over the crispy chicken cutlets while still warm and serve immediately for the best texture and flavor.

Notes

For extra crispy cutlets, use panko breadcrumbs instead of regular breadcrumbs.
You can adjust the spiciness of the honey sauce by varying the amount or type of chili flakes or hot sauce.
Make sure the oil is hot enough before frying to prevent sticking and achieve a golden crust.
Adding Dijon mustard to the chicken before breading adds subtle flavor and helps the coating stick better.
Serve with a side of fresh salad or roasted vegetables to complete the meal.

Keywords: crispy chicken cutlets, hot honey chicken, sweet spicy chicken, pan-fried chicken, breaded chicken cutlets, easy chicken recipe