# What you need:
→ Chicken & Seasoning
01 - 2 chicken breasts (9 oz each), halved horizontally
02 - 2 teaspoons paprika
03 - 1 teaspoon salt
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon black pepper
08 - 1/4 teaspoon cayenne pepper
→ Breading Station
09 - 1/4 cup all-purpose flour
10 - 2 large 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 - 1/3 cup honey
15 - 1 1/2 teaspoons hot sauce
16 - 3/4 teaspoon red chili flakes
# How to Make It:
01 - In a small bowl, combine honey, chili flakes, and hot sauce. Warm gently over low heat or in the microwave for 20 seconds, then set aside to steep and intensify flavors.
02 - Slice each chicken breast horizontally to create thin cutlets. In a separate bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Divide the spice mixture evenly in half.
03 - Mix half the spice blend into the flour. Mix the remaining half into the panko breadcrumbs. Arrange three shallow bowls containing spiced flour, beaten eggs, and spiced panko in a line for efficient dredging.
04 - Dredge each chicken cutlet in the spiced flour, shaking off excess. Dip thoroughly in beaten egg, then coat completely with spiced panko, pressing firmly to ensure adhesion.
05 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches without crowding, 3 to 4 minutes per side, until deeply golden and crispy. Transfer to a wire rack to drain.
06 - Place fried cutlets on a baking sheet. Distribute crumbled feta evenly over each piece. Broil 1 to 2 minutes until feta softens and begins to brown slightly.
07 - Remove from broiler and immediately drizzle hot honey generously over each piece. Serve while still hot.
