Crunchy Hot Honey Chicken Cutlets

 

I fancied a bit of chicken for my dinner today and so I had thawed out some chicken breast.  Two actually. They were really large and so I ended up cutting them in half through the middle to make four cutlets that were a more reasonable size.

I wanted something crispy and breaded, just right for dipping and had seen a delicious looking recipe here for baked crispy chicken with a hot honey sauce.  I liked the sauce recipe, but decided to go with my own recipe for the crispy chicken. You can find that here. 

 

I wanted to go with what I knew would work for the chicken and I have made it many, many times with great success.  It is my go-to when it comes to crispy chicken for dishes like this one, or for chicken burgers.

I got distracted and my chicken got a bit crispier than I wanted on the edges, but it still tasted good. I was not complaining!  I will use the extra chicken in a wrap or something.  These Chicken Caesar Wraps on Two Peas and Their Pod look really lush.

In any case the extra chicken will get used, even if I only slice it and enjoy it in a salad for my lunch/supper.   You could also freeze any extras for use at a later date.

 

WHAT YOU NEED TO MAKE CRUNCHY HOT HONEY CHICKEN CUTLETS

Just a few simple ingredients. This is really delicious. Use the best of everything that you can afford and you can't go wrong!

For the chicken:

• 4 boneless, skinless chicken breast halves, pounded to an even thickness
• salt and freshly ground black pepper
• 45g plain flour (1/4 cup)
• 2 medium free range eggs
• 125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
• 60ml of vegetable oil for frying (1/4 cup)

For the Hot Honey Sauce:

• 1/4 cup (60g) hot sauce
• 1/2 cup (170g) honey
• 3 TBS butter
• 1 TBS packed soft light brown sugar
• 2 tsp apple cider vinegar
• 1/4 tsp each onion powder, garlic powder and dry mustard powder (do not use salts)

 

My chicken breasts were actually very large so I actually cut them in half horizontally through the middle to make a more reasonable serving. I also cut the recipe in half, making only two.  I did keep the sauce recipe at the full size.

I used light olive oil for frying.  You can use whatever oil you prefer to use.

I used Greek Honey. I prefer the flavor of it. It is a bit darker than normal honey, but the taste is fabulous.

I used Frank's Hot sauce as that was what was recommended in the original recipe.

I get my Apple Cider vinegar at Costco. It is organic and has the mother included. I love the flavor of theirs.

Do make sure you use onion and garlic powders rather than salts.   If you use the salts you may find your sauce to be far too salty.

 

HOW TO MAKE CRUNCHY HOT HONEY CHICKEN CUTLETS

The sauce is a breeze to make and if you have your dredging station set up properly so is the chicken.  You could also make it really simple and use pre-coated crispy chicken cutlets if you wish, but I prefer to make my own. If you do use frozen, make sure they are quality.

Make the chicken first. Season the pounded chicken breasts with some salt and pepper.

Place the flour on a plate. Beat the eggs in a shallow bowl. Place the Panko into another shallow bowl.

Working with one at a time, dredge the chicken breasts into first the flour, then the eggs, and finally the Panko, coating them evenly and pressing the crumbs on to adhere. Set aside on a lined baking sheet while you heat the oil.

 

Heat the oil in a large frying pan until hot, but not smoking.

Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center. (About four minutes per side.) Adjust the heat as needed so that the crumbs don't burn. Transfer to a cutting board and keep warm while you make the sauce.

 

To make the sauce, combine all of the ingredients in a small saucepan. Heat to the boil, whisking then reduce to a slow simmer and cook, whisking for about 2 minutes. Keep warm.

Slice each breast across the grain into wide strips. Slide a knife under the strips and transfer to warm serving plates. Drizzle some of the sauce over the chicken and then pass the rest to be used for dipping.

 

I was a little bit worried before I started that the sauce for this would be too spicy.  All my worry was for naught, however. It was just right and it was delicious as well.  Not too spicy and beautifully sweet.  Perfect for dipping the chicken in.

I served this with some boxed macaroni and cheese with tomatoes and some of my sister's home grown runner beans.  I don't think the macaroni and cheese with tomatoes went totally with this, but I ate it anyways.  I would recommend something simpler, such as potato wedges, fries or rice, rather than the macaroni and cheese.  It was all a bit over the top, even for me.

 

If you are a fan of chicken breast, like I am, and are always looking for new and delicious ways to cook it, you might also enjoy the following chicken breast recipes!

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE -A wonderfully herby garlic sauce serves as both marinade and condiment to these delicious grilled chicken breasts. Amounts are for two, but can be doubled or tripled. You will need a food processor to make the sauce. The star of this is the sauce, which is also delicious served with other meats and fish as well.

CHICKEN WITH LEMON AND CAPERS -This is so impressive, and yet it is quick and simple to make. The sauce is rich and delicious. Have all of your ingredients ready before you start and things will run as smoothly as clockwork. Tender and juicy chicken breasts, flash fried and then served with a lush, rich and buttery lemon and caper sauce. Elegant and delicious.

Yield: 4 servings

Author: Marie Rayner

Crunchy Hot Honey Chicken Cutlets

Prep time: 15 MinCook time: 16 MinTotal time: 31 Min

If you are a fan of crunchy coated chicken with a sweet sauce for dipping, then this is for you. The sauce for this chicken is sweet and hot and sticky and goes very well with the chicken. Altogether delicious! If you are in a hurry you can use frozen crispy chicken cutlets.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breast halves, pounded to an even thickness
• salt and freshly ground black pepper
• 45g plain flour (1/4 cup)
• 2 medium free range eggs
• 125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
• 60ml of vegetable oil for frying (1/4 cup)

For the Hot Honey Sauce:

• 1/4 cup (60g) hot sauce
• 1/2 cup (170g) honey
• 3 TBS butter
• 1 TBS packed soft light brown sugar
• 2 tsp apple cider vinegar
• 1/4 tsp each onion powder, garlic powder and dry mustard powder (do not use salts)

Instructions

1. Make the chicken first. Season the pounded chicken breasts with some salt and pepper.
2. Place the flour on a plate. Beat the eggs in a shallow bowl. Place the Panko into another shallow bowl.
3. Working with one at a time, dredge the chicken breasts into first the flour, then the eggs, and finally the Panko, coating them evenly and pressing the crumbs on to adhere. Set aside on a lined baking sheet while you heat the oil.
4. Heat the oil in a large frying pan until hot, but not smoking.
5. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center. (About four minutes per side.) Adjust the heat as needed so that the crumbs don't burn. Transfer to a cutting board and keep warm while you make the sauce.
6. To make the sauce, combine all of the ingredients in a small saucepan. Heat to the boil, whisking then reduce to a slow simmer and cook, whisking for about 2 minutes. Keep warm.
7. Slice each breast across the grain into wide strips. Slide a knife under the strips and transfer to warm serving plates. Drizzle some of the sauce over the chicken and then pass the rest to be used for dipping.

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