Ingredients
Scale
- 4 boneless, skinless chicken cutlets
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional for extra flavor)
For the hot honey glaze:
- 1/4 cup honey
- 2 tablespoons Sriracha sauce or any hot chili sauce
- 1 tablespoon soy sauce (optional for depth)
- 1 teaspoon apple cider vinegar
Instructions
- Gently pound the chicken cutlets between plastic wrap to even thickness. Season with salt, pepper, and paprika.
- Set up three shallow dishes: flour, beaten eggs, and panko bread crumbs. Dredge each chicken in flour, dip in egg, then coat with panko crumbs ensuring they stick well.
- Heat oil in a skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
- In a small saucepan, combine honey, Sriracha, soy sauce, and vinegar. Simmer over low heat, stirring until slightly thickened. Adjust spice level as desired.
- Brush or toss the cooked chicken with the hot honey glaze. Serve immediately for maximum crispiness and flavor.
Notes
- Ensure the oil is hot enough before frying to get crispy chicken.
- Adjust the quantity of chili sauce in the glaze to suit your spice preference.
- Using panko crumbs yields a crunchier coating compared to regular breadcrumbs.
- Optionally marinate chicken in hot sauce before coating for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying, Glazing
- Cuisine: American, Fusion
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 420 Kcal
- Sugar: 16g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg