Hot Honey Chicken Cutlets: Crispy, Juicy, Sweet Heat in Every Bite!
Golden, crispy Hot Honey Chicken Cutlets pan-fried to perfection and finished with a sweet and spicy homemade hot honey glaze. This easy recipe comes together in just 30 minutes—perfect for weeknight dinners, game day bites, or family favorites.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- Salt and freshly ground black pepper
- ⅓ cup honey
- 1 tablespoon hot sauce I like Frank’s RedHot
- Oil for pan frying canola or avocado oil
Instructions
- Prep the Chicken- Slice each chicken breast horizontally to create two thin cutlets.- Place between sheets of parchment paper and gently pound to an even thickness (~½ inch).- Season both sides with salt and pepper.
- Set Up Your Breading Station- In one shallow dish, place flour mixed with garlic powder and paprika.- In another dish, whisk eggs with a splash of water.- In a third dish, place the panko breadcrumbs.
- Bread the Cutlets- Dredge each cutlet in flour, shaking off excess.- Dip in egg mixture, letting excess drip off.- Coat thoroughly in panko breadcrumbs, pressing gently to adhere.
- Pan Fry the Cutlets- Heat ¼ inch of oil in a large skillet over medium heat.- Once hot (350°F — use a thermometer or test with a breadcrumb), add chicken cutlets in batches.- Fry for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temp; see FDA).Drain on a paper towel-lined plate.
- Make the Hot Honey- In a small saucepan, warm honey and hot sauce over low heat for 2–3 minutes, stirring often.- Drizzle immediately over the warm chicken cutlets.
- Serve and Enjoy- Garnish with extra hot honey, flaky salt, or a squeeze of lemon if you like.
Notes
Secret Tips for Hot Honey Chicken Cutlets
- Double-dip for extra crunch: If you want an ultra-crispy coating, dip the chicken twice—flour, egg, then repeat flour + egg, then panko. This creates a thicker, crunchier crust that holds the hot honey glaze better.
- Use cold buttermilk soak: Soaking your chicken in very cold buttermilk for at least 30 minutes (or overnight if you can) makes the chicken incredibly tender and helps the breading adhere beautifully.
- Season every layer: Don’t just season the flour—add a pinch of salt, garlic powder, paprika, and cayenne to the panko breadcrumbs too. It layers flavor in every bite.
- Mix in a little cornstarch: Adding 1–2 tablespoons of cornstarch to your flour mixture enhances crispiness and gives the breading an almost shatteringly crisp texture.
- Rest after frying: After frying, rest the cutlets on a wire rack for 3–4 minutes before drizzling with hot honey. This lets the crust set and prevents it from getting soggy too fast.
- Warm your hot honey glaze slightly: A gently warmed hot honey glaze spreads more evenly and clings better to the crispy cutlets—don’t pour it cold from the jar.
- Layer the hot honey: For deeper flavor, brush a thin layer of hot honey on the cutlets right after frying, then drizzle again at serving time. This double layer of glaze locks in flavor.
- Balance the glaze: If your hot sauce is very vinegar-forward (like Frank’s), add a splash of apple cider vinegar or lemon juice to brighten the glaze without making it too sweet.
- Air-fry for reheating: Leftover cutlets reheat best in an air fryer—400°F for 4–5 minutes. They’ll taste just as crispy as fresh.
- Serve with acidic sides: A squeeze of fresh lemon or a side of quick-pickled veggies helps cut through the richness and highlights the sweet-spicy flavors of the dish.