# What You Need:
→ Chicken & Seasoning
01 - 2 chicken breasts (9 oz each), halved horizontally
02 - 2 teaspoons paprika
03 - 1 teaspoon salt
04 - ½ teaspoon onion powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon black pepper
08 - ¼ teaspoon cayenne pepper
→ Breading Station
09 - ¼ cup all-purpose flour
10 - 2 eggs, beaten
11 - 1 cup panko breadcrumbs
→ Frying & Topping
12 - 6 to 8 tablespoons vegetable oil for frying
13 - 7 ounces feta cheese, crumbled
→ Hot Honey
14 - ⅓ cup honey
15 - 1½ teaspoons hot sauce such as Frank's or Cholula
16 - ¾ teaspoon red chili flakes
# Steps:
01 - In a small bowl, combine honey, red chili flakes, and hot sauce. Warm gently over low heat or in the microwave for 30 seconds, then set aside to steep and develop spice intensity.
02 - Slice each chicken breast horizontally to create thin, even cutlets. In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Divide the seasoning mixture in half.
03 - Mix half of the spice blend into the flour. Mix the remaining half into the panko breadcrumbs. Place spiced flour, beaten eggs, and spiced panko in three separate shallow bowls.
04 - Working with one cutlet at a time, coat thoroughly in spiced flour, shaking off excess. Dip into beaten egg, then press into spiced panko breadcrumbs, ensuring complete coverage.
05 - Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry chicken cutlets for 3 to 4 minutes per side until deep golden brown and crispy. Transfer to a wire rack to drain.
06 - Arrange fried chicken cutlets on a baking sheet. Top each cutlet evenly with crumbled feta cheese. Broil 1 to 2 minutes until feta softens and develops light browning.
07 - Remove from broiler and drizzle hot honey generously over the hot feta and chicken. Serve immediately while feta remains creamy and honey is warm.
