# Components:
→ 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
# Directions:
01 - In a small bowl, combine honey, chili flakes, and hot sauce. Warm gently over low heat or in the microwave for 30 seconds, then set aside to allow flavors to infuse and intensify.
02 - Slice each chicken breast horizontally to create thin, even cutlets approximately ¼ inch thick.
03 - In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Divide the mixture equally into two portions.
04 - Mix the first portion of spice blend into the flour. Mix the second portion into the panko breadcrumbs. Arrange three shallow bowls with spiced flour, beaten eggs, and spiced panko respectively.
05 - Coat each cutlet in spiced flour, shaking off excess. Dip into beaten egg, then coat thoroughly with spiced panko, pressing gently to ensure breadcrumbs adhere properly.
06 - Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry breaded cutlets for 3 to 4 minutes per side until deeply golden and crispy. Transfer to a wire rack to drain excess oil.
07 - Arrange fried cutlets on a baking sheet. Top each piece evenly with crumbled feta cheese. Place under the broiler for 1 to 2 minutes until feta softens and begins to brown lightly.
08 - Remove from broiler and drizzle hot honey generously over the feta-topped chicken. Serve immediately while components are still warm.
