Can I make hot honey chicken without frying?

Yes, this baked crunchy hot honey chicken is a no-fry recipe that uses the oven to achieve crispiness with less oil. Using a wire rack and spraying with olive oil helps the crust get golden and crunchy.

How spicy is hot honey chicken?

The heat level is moderate, thanks to chili flakes or hot sauce mixed into the honey. You can reduce the spice by using less chili or choose a mild hot sauce. Add extra if you like it hotter.

What’s the best cut of chicken for this recipe?

Boneless chicken thighs are best for staying juicy and tender, but chicken breasts sliced into thin cutlets will also work well. Be sure to adjust cooking time and check for doneness.

How do I make the feta extra creamy?

Use block feta cheese blended with Greek yogurt or cream cheese. Let the feta come to room temperature before blending, and add olive oil and lemon juice to smooth the texture.

Can I reheat leftovers and keep the crunch?

Yes. Reheat chicken in the oven at 375°F or in the air fryer at 350°F to restore crispiness. Avoid microwaving, as it softens the coating. Keep feta and glaze separate until ready to serve.

Crispy Hot Honey Feta Chicken 2025

Description

This baked crunchy hot honey chicken delivers the best of all worlds juicy inside, crisp outside, and a sticky, sweet-spicy glaze that clings to every golden bite. No frying required. Just bold flavor, creamy feta, and oven-baked perfection that comes together in under an hour.

Ingredients

Scale

4 boneless, skinless chicken thighs (or breasts, cut into cutlets)
1 cup all-purpose flour
2 eggs, beaten
1½ cups panko breadcrumbs
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
Olive oil spray (for baking)
1 block feta cheese
¼ cup Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 garlic clove, minced or grated
⅓ cup honey
½ tsp chili flakes or hot sauce
1 tsp apple cider vinegar or lemon juice
1 tbsp butter (optional)

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Instructions

Preheat oven to 425°F (220°C). Line a baking tray with parchment and set a wire rack on top. Spray rack lightly with oil.
Set up dredging station with flour + seasoning, beaten eggs, and panko in three shallow bowls. Coat chicken in flour, then egg, then press into panko.
Place coated chicken on the rack. Spray tops lightly with olive oil. Bake for 25–28 minutes, flipping halfway, until golden and internal temp reaches 165°F.
While chicken bakes, blend feta, yogurt, garlic, olive oil, and lemon until smooth. Set aside.
Warm honey, chili flakes, vinegar, and butter in a small pan over low heat until just bubbling. Stir well and remove from heat.
Spread whipped feta on each plate, top with baked chicken, and drizzle generously with hot honey glaze. Serve immediately.

Notes

Use a thermometer to ensure chicken reaches 165°F inside.
Don’t overcrowd the baking rack airflow helps the coating crisp up.
For less heat, reduce chili or use mild hot sauce. For more, add cayenne.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dinner, Chicken
Method: Baked
Cuisine: American with Mediterranean flair

Nutrition

Serving Size: 1 chicken thigh + toppings
Calories: 475
Sugar: 9g
Sodium: 790mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 32g
Cholesterol: 135mg