Ingredients
Equipment
Method
- Pound chicken breasts to even ½ inch thickness using a meat mallet, then season both sides with salt and pepper.
- Set up breading station with three shallow dishes: flour mixed with paprika, garlic powder, salt, and pepper in the first; beaten eggs in the second; breadcrumbs in the third.
- Dredge each chicken piece in seasoned flour and shake off excess, dip in beaten eggs to coat completely, then press into breadcrumbs to coat both sides well.
- Make hot honey sauce by combining honey, hot sauce, melted butter, apple cider vinegar, and red pepper flakes in a small bowl and stir until smooth.
- Heat about ½ inch of vegetable oil in a large skillet over medium high heat until shimmering and hot.
- Carefully add breaded chicken cutlets to hot oil without crowding the pan and fry for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel lined plate to drain excess oil for 1 minute.
- Move hot cutlets to a serving platter and immediately drizzle hot honey sauce generously over the top.
- Garnish with fresh parsley and extra red pepper flakes if desired, then serve immediately while crispy and hot.
Nutrition
Notes
The most important tip is drizzling the hot honey sauce AFTER frying, not before. I tried mixing honey into the coating and it just burnt black in the oil. Fry the cutlets crispy first, then drizzle the sauce over the hot finished chicken for that perfect sweet spicy glaze.