If you love bold flavors and crave a serious crunch, Crispy Hot Honey Feta Chicken will absolutely earn a spot on your weeknight favorites list. Imagine juicy chicken thighs marinated in tangy Greek yogurt and briny feta, then breaded and pan-seared until golden before basking in a sweet-spicy hot honey drizzle. Every bite is a perfect harmony of creamy, crispy, tangy, and a touch of heat, making this dish as impressive for guests as it is doable for a quick dinner. The best part? It’s all made with simple ingredients you probably already have, yet it tastes like something you’d order at your favorite modern bistro.

Crispy Hot Honey Feta Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Crispy Hot Honey Feta Chicken is how each ingredient plays a crucial role—nothing fussy, just a handful of pantry staples plus a few fresh touches. Every component is chosen to deliver maximum flavor, a satisfying crunch, and that irresistible pop of color on your plate.

Chicken thighs: Choose boneless, skinless thighs for juicy, flavorful results that stay tender through frying and baking.
Feta cheese: Crumbled feta adds a creamy, salty tang that melds beautifully into the marinade and sets this chicken apart.
Plain Greek yogurt: Acts as the tenderizing base for the marinade, keeping the chicken moist and infusing it with a subtle tang.
Hot honey: Brings a perfect balance of sweetness and heat; use more for drizzling if you love that sticky finish!
Dijon mustard: Adds a gentle sharpness and depth to the marinade, enhancing the overall flavor complexity.
Garlic powder: Provides a mellow, rounded garlic note without overpowering the other flavors.
Smoked paprika: Gives a hint of smokiness and beautiful color, making every bite more interesting.
Salt and black pepper: Essential seasonings to bring out all the other flavors in this dish.
Panko breadcrumbs: Japanese-style breadcrumbs ensure an extra-light, extra-crispy coating that won’t get soggy.
All-purpose flour: The first step in breading, flour helps everything stick and ensures a crispy exterior.
Large egg: Acts as the glue for breadcrumbs, creating a perfect golden crust.
Olive oil: Use for pan-frying to get that irresistible golden crunch before baking.
Chopped fresh parsley: Optional, but it adds a burst of freshness and a pop of green for the finishing touch.

How to Make Crispy Hot Honey Feta Chicken

Step 1: Marinate the Chicken

Start by whisking together the Greek yogurt, crumbled feta, Dijon mustard, garlic powder, smoked paprika, hot honey, salt, and pepper in a large bowl. The mixture should be creamy and smooth, with flecks of feta and a lovely golden hue from the paprika. Add the chicken thighs, making sure each piece is thoroughly coated. This step isn’t just about flavor; the yogurt and feta work together to tenderize the chicken, guaranteeing every bite is juicy. Cover and let the chicken chill in the fridge for at least 30 minutes—longer if you have the time, for even deeper flavor.

Step 2: Set Up Your Dredging Station

While the chicken marinates, get your dredging station ready. Arrange three shallow bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs. Organizing this now makes the breading process a breeze and keeps mess to a minimum. Each layer has a purpose: flour dries the surface, egg binds, and panko brings that signature crunch that makes Crispy Hot Honey Feta Chicken so addictive.

Step 3: Bread the Chicken

Remove each chicken thigh from the marinade, letting any excess drip off (so you don’t lose the coating to the pan). Dredge the chicken in flour, shaking off extra, then dip into the beaten egg, and finally coat thoroughly in panko breadcrumbs. Press gently to ensure the panko sticks well, covering every nook and cranny. By the end, your chicken should look well-armored and ready for a golden transformation.

Step 4: Sear for Maximum Crispiness

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the breaded chicken thighs. Sear for about 3 minutes per side, just until the coating is golden and crispy. You’re not cooking the chicken through at this stage—just building that irresistible crust. Work in batches if needed so you don’t overcrowd the pan, which can make the coating soggy instead of crisp.

Step 5: Bake Until Juicy and Done

Transfer the seared chicken to a baking sheet lined with parchment paper for easy cleanup. Pop it into a preheated 400°F oven and bake for 15 to 20 minutes, or until the chicken is fully cooked and the coating is beautifully crisp. Baking ensures the chicken stays juicy inside while the outside gets even crunchier, combining the best of both worlds for Crispy Hot Honey Feta Chicken.

Step 6: Finish with Hot Honey and Parsley

Once the chicken is done, drizzle generously with extra hot honey while it’s still warm—this is where the magic happens! The heat from the chicken helps the honey seep into every crispy crevice. Sprinkle with chopped fresh parsley for a pop of color and freshness. Now, you’re ready to serve!

How to Serve Crispy Hot Honey Feta Chicken

Garnishes

Don’t skip the final flourish! A generous drizzle of hot honey right before serving adds shine and an extra punch of flavor. Fresh parsley lends a bright, herby note that balances the richness of the chicken. For a little extra heat, a pinch of red pepper flakes or a light dusting of smoked paprika makes the plate pop and suits spice lovers perfectly.

Side Dishes

Crispy Hot Honey Feta Chicken is super versatile when it comes to sides. It’s fantastic over fluffy rice or buttery couscous, which soak up all those delicious juices and honey. For something lighter, try it with a crisp green salad tossed in a lemony vinaigrette or roasted vegetables for a burst of color and nutrition. Even classic mashed potatoes or sweet potato wedges make for a comforting pairing.

Creative Ways to Present

For a fun twist, slice the chicken and pile it onto toasted brioche buns with a swipe of extra Greek yogurt and a handful of arugula for the ultimate chicken sandwich. Or, serve the chicken sliced over a big, vibrant salad for a lighter meal. If you’re hosting, cut the thighs into strips and serve them as party-style finger food with little bowls of hot honey for dipping—watch them disappear in seconds!

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Hot Honey Feta Chicken stores beautifully in the fridge. Allow the chicken to cool completely, then transfer to an airtight container. It will keep for up to three days and is just as tasty cold on a salad or reheated for another meal. Store the hot honey separately, so you can drizzle it fresh before serving.

Freezing

You can absolutely freeze this dish! Once cooked and cooled, place the chicken pieces in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. This keeps the breading from getting soggy during storage. For best results, use within two months. When ready to eat, reheat directly from frozen for a quick, satisfying meal.

Reheating

For the crispiest results, reheat leftover chicken in a 375°F oven for about 10-12 minutes, or until hot and crunchy. The air fryer is another fantastic option for restoring crispiness—just a few minutes at 350°F will do the trick. Avoid microwaving if possible, as this can make the coating soft. Add a fresh drizzle of hot honey and parsley right before serving to bring it all back to life.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well in this recipe, though they tend to be a bit leaner, so keep an eye on baking time to ensure they stay juicy. You may want to pound them to an even thickness for more consistent cooking.

What’s the best way to make hot honey at home?

If you can’t find store-bought hot honey, simply warm up your favorite honey and stir in a pinch (or more) of red pepper flakes or cayenne. Let it sit for a few minutes to infuse, then drizzle away!

Can I make Crispy Hot Honey Feta Chicken gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend and use gluten-free panko breadcrumbs. The result will be just as crispy and delicious, with all the bold flavors you crave.

Is there a substitute for Greek yogurt in the marinade?

You can use plain regular yogurt or even sour cream if that’s what you have on hand. Both options still deliver the tangy, creamy effect that makes this marinade so special.

How spicy is Crispy Hot Honey Feta Chicken?

The heat level is totally customizable! As written, the dish has a gentle kick from the hot honey, but you can amp it up with extra red pepper flakes or a spicier hot honey if you want more fire.

Final Thoughts

If you’re ready to fall in love with a new dinner favorite, give Crispy Hot Honey Feta Chicken a spot on your menu this week. The combination of creamy feta, tangy yogurt, golden crunch, and that sweet-spicy drizzle is pure comfort with a gourmet twist. I can’t wait for you to try it—your taste buds (and everyone at your table) will thank you!

Crispy Hot Honey Feta Chicken Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Crispy Hot Honey Feta Chicken is a flavorful, juicy dish featuring marinated chicken thighs coated in a crispy panko crust, baked to perfection and finished with a drizzle of sweet and spicy hot honey. This recipe combines creamy feta and tangy Greek yogurt with a kick of smoked paprika and garlic, delivering a delicious twist on classic baked chicken that’s perfect for a quick dinner or entertaining guests.

Ingredients

Scale

For the Marinade

4 boneless, skinless chicken thighs
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
2 tablespoons hot honey, plus more for drizzling
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Coating

1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 large egg, beaten

For Cooking and Garnish

2 tablespoons olive oil (for pan-frying)
Chopped fresh parsley (optional for garnish)

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Instructions

Prepare the marinade: In a bowl, combine Greek yogurt, crumbled feta, Dijon mustard, garlic powder, smoked paprika, hot honey, salt, and black pepper. Mix thoroughly until smooth and well blended.
Marinate the chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld and tenderize the meat.
Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken later.
Set up the dredging station: Arrange three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
Coat the chicken: Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece first in flour, then dip in the egg, and finally coat evenly with panko breadcrumbs for a crispy exterior.
Sear the chicken: Heat olive oil in a skillet over medium heat. Pan-fry the chicken thighs for about 3 minutes on each side until golden brown and crispy, ensuring a nice crust forms before baking.
Bake the chicken: Transfer the seared chicken to a baking sheet and bake in the preheated oven for 15–20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Finish and serve: Drizzle additional hot honey over the baked chicken and garnish with chopped fresh parsley if desired. Serve immediately with your choice of sides.

Notes

For extra heat, add red pepper flakes to the marinade or drizzle spicy chili oil instead of hot honey for a bolder flavor.
This dish pairs beautifully with rice, couscous, or a crisp green salad for a complete meal.
Ensure chicken is cooked fully by checking internal temperature with a meat thermometer to avoid undercooking.
Use gluten-free panko and flour substitutes to make this recipe gluten-free if needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: American