Crispy Hot Honey Feta Chicken Recipe
There are some flavour pairings that just make perfect sense the moment you try them. Salty and sweet, spicy and cool. This Crispy Hot Honey Feta Chicken recipe brings together the best of all worlds in one skillet. Imagine tender chicken with a properly crunchy coating, drenched in a sticky, sweet honey glaze that has a gentle, warming kick of chilli, all balanced by the sharp, salty creaminess of crumbled feta cheese. It’s a dish that sounds complex but comes together with surprising ease on a busy weeknight.
I stumbled upon this combination by accident one evening when I had some leftover feta and a jar of chilli-infused honey, and it’s been a hit in my house ever since. The magic is in the contrast – the rich, savoury chicken, the vibrant glaze, and the salty cheese create a truly memorable meal. We’re not just making dinner here; we’re creating something that feels a bit special, using ingredients you might already have on hand.
This hot honey chicken is ideal when you want to impress without spending hours in the kitchen. It works beautifully for a relaxed dinner with friends or as a way to elevate your usual chicken dinner routine. Everyone who tries it seems to love the dynamic flavours, and it’s become one of my most requested recipes.
Recipe Overview
This recipe guides you through creating exceptionally crispy pan-fried chicken thighs, which then get tossed in a simple yet profound hot honey sauce. The final touch of crumbled feta melts ever so slightly into the warm glaze, creating pockets of salty, creamy goodness. After testing this recipe five times, I finally got the balance of the sauce just right – not too sweet, with just enough vinegar to cut through the richness and a pleasant, lingering heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Crispy Hot Honey Feta Chicken Recipe
- Genuine Flavour: This dish delivers a genuinely layered taste experience. You first get the sweetness from the honey, immediately followed by a gentle warmth from the chilli. The savoury, well-seasoned chicken provides the foundation, and the salty tang of the feta cuts through it all, creating a beautifully balanced bite every time.
- Ready in Under 40 Minutes: From prepping the chicken to serving, this entire meal is on the table in about 35 minutes, making it a fantastic option for a weeknight when you’re short on time but still want a satisfying dinner.
- Flexible Recipe: You can easily adapt this to your liking. If you prefer white meat, chicken breasts work well (just adjust the cooking time). Don’t have feta? A good quality goat’s cheese offers a similar tangy profile. You can also dial the heat up or down by adjusting the amount of chilli flakes.
- Great for a Casual Get-Together: It has a certain ‘wow’ factor that makes it great for serving to guests. It looks and tastes impressive, but it’s straightforward enough that you won’t be stressed in the kitchen. It’s a definite step up from our usual Easy Ground Beef Tacos Recipe For Family Dinner.
- Family Tested: My kids, who can be fussy about spice, really enjoy this dish because the honey tempers the heat. They love the sticky sauce and the “salty bits of cheese” as they call them. It always gets compliments.
Ingredients You’ll Need
For this recipe, we use simple, accessible ingredients. The quality of the honey and feta cheese really makes a difference, so I recommend using a good runny honey and a block of Greek feta stored in brine, which has a much creamier texture and tangier flavour than pre-crumbled varieties.
- 8 boneless, skinless chicken thighs (approx. 700g), trimmed of excess fat
- 75g plain flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- For the Hot Honey Sauce:
- 120ml runny honey
- 2 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1 tsp red chilli flakes (or more, to taste)
- A pinch of salt
- For the Topping:
- 100g feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped
Marcus’s Tip: Pat the chicken thighs completely dry with a paper towel before coating them in the flour mixture. This is the single most important step for achieving that super crispy exterior we’re aiming for.
How to Make Crispy Hot Honey Feta Chicken
The process is quite straightforward. We’ll fry the chicken first to get it golden and crisp, then create the simple sauce in the same pan to pick up all those wonderful flavours before bringing it all together.
- Prepare the Chicken Coating: In a shallow bowl or on a large plate, whisk together the plain flour, smoked paprika, garlic powder, ½ tsp salt, and ½ tsp black pepper until well combined.
- Coat the Chicken: One by one, press each chicken thigh firmly into the flour mixture, ensuring it’s evenly coated on all sides. Shake off any excess flour and set the coated chicken aside on a clean plate.
- Pan-Fry the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan. I find that it’s best not to overcrowd the pan, so cook in two batches if necessary. For an in-depth guide on getting a great sear, this article on pan-searing from Serious Eats has some excellent tips that also apply to chicken.
- Cook Through: Fry the chicken for 6-8 minutes on each side, until it’s a deep golden brown, crispy, and cooked through (the internal temperature should reach 74°C). Once cooked, transfer the chicken to a wire rack to rest while you make the sauce.
- Start the Sauce: Reduce the heat to low. Carefully pour off any excess oil from the pan, leaving about a tablespoon and all the browned bits behind. Add the butter to the pan and let it melt.
- Build the Flavour: Add the apple cider vinegar to deglaze the pan, scraping up any flavourful browned bits from the bottom with a wooden spoon. Stir in the honey, red chilli flakes, and a small pinch of salt.
- Simmer the Sauce: Let the sauce gently simmer for 1-2 minutes, stirring continuously, until it has thickened slightly and is glossy. Be careful not to let it boil too vigorously or the honey could burn.
- Combine and Serve: Return the crispy chicken thighs to the pan. Gently toss them in the hot honey sauce until every piece is generously coated. Take the pan off the heat.
- Add the Feta and Garnish: Immediately crumble the feta cheese over the chicken. The residual heat will soften it slightly. Garnish with the freshly chopped parsley and serve straight away.
Tips From My Kitchen
- Temperature Control: Keep your hob at a steady medium-high heat when frying. If the heat is too low, the chicken will absorb oil and become greasy. If it’s too high, the flour coating will burn before the chicken is cooked through.
- The Secret Step: Don’t wipe the pan clean after frying the chicken! Making the sauce in the same pan is crucial. Those little browned bits (the fond) are packed with concentrated chicken flavour that will dissolve into your sauce, giving it incredible depth. I learned that this simple step makes a huge difference to the final result.
- Make-Ahead: You can prepare the flour coating mixture and store it in an airtight container for up to a week. You can also coat the chicken up to an hour in advance and keep it in the fridge on a plate, which helps the coating adhere even better.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The chicken won’t be as crispy upon reheating, but the flavour is still fantastic. Reheat gently in a pan over a low heat or in the oven at 180°C (160°C fan) for about 10 minutes.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.
- Large frying pan or skillet (cast iron works brilliantly for an even crust)
- Sharp knife and cutting board
- Two shallow bowls or plates for the coating process
- Tongs for flipping the chicken
- Wooden spoon or spatula
Delicious Variations to Try
Once you’ve tried the original, feel free to play around with it. This recipe is a great base for experimentation.
- Extra Spicy Version: If you love heat, add a finely sliced red chilli to the sauce along with the flakes, or even a teaspoon of your favourite chilli paste or sriracha.
- Vegetarian Option: This sauce and feta combination is absolutely wonderful with pan-fried halloumi slices or extra-firm tofu that has been pressed and coated in the flour mixture.
- Different Protein: Try this recipe with pork loin steaks or even salmon fillets. For salmon, pan-sear it skin-side down first and reduce the cooking time accordingly. The sticky glaze is also great with prawns.
What to Serve With Crispy Hot Honey Feta Chicken
This dish has plenty of bold flavour, so it pairs best with simple sides that won’t compete. If you’re looking for another comforting meal idea, our Creamy Chicken And Rice Recipe One Pot Meal is a real winner.
- Roasted Tenderstem Broccoli: A drizzle of olive oil, a sprinkle of salt, and 15 minutes in a hot oven gives you a slightly charred, delicious green that cuts through the richness of the sauce.
- Fluffy Couscous or Quinoa: A plain grain is ideal for soaking up any extra hot honey sauce left on your plate.
- A Simple Green Salad: A bowl of rocket or mixed leaves with a sharp lemon vinaigrette provides a fresh, acidic contrast that balances the sweet and salty chicken perfectly.
- Drink Pairing: A zesty Sauvignon Blanc or a crisp, cold lager both work wonderfully to cleanse the palate between bites.
Frequently Asked Questions
Crispy Hot Honey Feta Chicken
Ingredients
Method
- Prepare the Chicken Coating: In a shallow bowl or on a large plate, whisk together the plain flour, smoked paprika, garlic powder, ½ tsp salt, and ½ tsp black pepper until well combined.
- Coat the Chicken: One by one, press each chicken thigh firmly into the flour mixture, ensuring it's evenly coated on all sides. Shake off any excess flour and set the coated chicken aside on a clean plate.
- Pan-Fry the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan. I find that it's best not to overcrowd the pan, so cook in two batches if necessary. For an in-depth guide on getting a great sear, this article on pan-searing from Serious Eats has some excellent tips that also apply to chicken.
- Cook Through: Fry the chicken for 6-8 minutes on each side, until it’s a deep golden brown, crispy, and cooked through (the internal temperature should reach 74°C). Once cooked, transfer the chicken to a wire rack to rest while you make the sauce.
- Start the Sauce: Reduce the heat to low. Carefully pour off any excess oil from the pan, leaving about a tablespoon and all the browned bits behind. Add the butter to the pan and let it melt.
- Build the Flavour: Add the apple cider vinegar to deglaze the pan, scraping up any flavourful browned bits from the bottom with a wooden spoon. Stir in the honey, red chilli flakes, and a small pinch of salt.
- Simmer the Sauce: Let the sauce gently simmer for 1-2 minutes, stirring continuously, until it has thickened slightly and is glossy. Be careful not to let it boil too vigorously or the honey could burn.
- Combine and Serve: Return the crispy chicken thighs to the pan. Gently toss them in the hot honey sauce until every piece is generously coated. Take the pan off the heat.
- Add the Feta and Garnish: Immediately crumble the feta cheese over the chicken. The residual heat will soften it slightly. Garnish with the freshly chopped parsley and serve straight away.
Notes
I really hope you give this Crispy Hot Honey Feta Chicken a go. It’s a dish I’m genuinely proud of and one that brings a lot of smiles at my dinner table. It’s the kind of meal that feels special without any of the fuss. If you do try it, I’d love to hear how it turned out. Please leave a comment below and let me know your thoughts! Happy cooking.
– Marcus Bennett
