Scale

**For the Chicken:**

1 lb chicken breasts, sliced into thin cutlets

1 cup buttermilk

1 tsp hot sauce (optional)

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

Oil for frying (vegetable or canola)

**For the Hot Honey:**

1/3 cup honey

1–2 tsp hot sauce (adjust to heat preference)

1/4 tsp red pepper flakes (optional)

1. Pound chicken cutlets to even thickness if needed. Marinate in buttermilk and hot sauce for 20–30 minutes.

2. In a shallow bowl, mix flour, panko, garlic powder, paprika, salt, and pepper.

3. Remove chicken from marinade, let excess drip off, then coat in breadcrumb mixture.

4. Heat 1/2 inch of oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and cooked through.

5. Drain on paper towels.

6. In a small saucepan, warm honey, hot sauce, and red pepper flakes over low heat until just bubbly.

7. Drizzle hot honey over cutlets or serve on the side for dipping.

8. Garnish with parsley or extra flakes if desired.

Make it gluten-free by using GF flour and breadcrumbs.

Great in sandwiches, wraps, or sliced over salads.

Hot honey can be made ahead and stored for up to a week.

Keywords: hot honey chicken cutlets, crispy chicken recipe, sweet and spicy chicken