Crispy Hot Honey Feta Chicken is a perfect mix of crunchy, spicy, and a little sweet all in one bite. The chicken gets a golden, crispy coating, then it’s topped with a drizzle of hot honey that adds just the right kick. To finish it off, crumbled feta cheese brings a cool, tangy touch that makes every bite interesting and flavorful.
I love making this dish when I want something easy but a little different from the usual chicken dinners. The combination of spicy honey and salty feta really surprised me the first time I tried it—it’s like a little party of flavors happening in your mouth! If you want to turn up the heat, I usually add a pinch more chili flakes on top, but the honey helps balance the spice perfectly.
My favorite way to enjoy this crispy hot honey feta chicken is with a simple side of roasted veggies or even on top of a fresh salad. It’s great for a weeknight meal but fancy enough for guests, too. Plus, it’s one of those dishes that’s just as good warm or at room temperature, so it works well for leftovers if you’re lucky enough to have any!
Key Ingredients & Substitutions
Chicken thighs: Skin-on, bone-in thighs give the best flavor and crispy skin. If you prefer white meat, boneless chicken breasts work but cook a bit faster.
Flour and spices: The flour makes the chicken crispy. The smoked paprika adds a nice smoky taste. Feel free to swap with gluten-free flour if needed.
Honey & chili flakes: Honey adds sweetness while chili flakes bring the heat. You can adjust the spice level by adding less or more chili flakes.
Feta cheese: Crumbled feta adds a salty, tangy finish that balances the sweet and spicy sauce. Goat cheese can be a creamy alternative.
Couscous: Couscous is light and fluffy, perfect for soaking up the sauce. Quinoa or rice work well as substitutes.
How to Get Your Chicken Crispy and Juicy?
Getting crispy skin and juicy meat is key here:
- Pat chicken dry before coating—it helps the flour stick and ensures crispiness.
- Use medium-high heat and don’t crowd the pan. Cook skin-side down first to render fat and crisp up the skin.
- Flip carefully and cook until golden and cooked through, about 5-7 minutes each side depending on size.
- Let the chicken rest briefly after cooking to keep juices locked in.
Following these tips makes crispy, juicy chicken that holds up well under the honey sauce and feta.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one to get an even, crispy crust without burning.
- Tongs – for flipping the chicken safely and keeping crispy skin intact.
- Meat thermometer – helps you check when the chicken reaches 165°F for safe, juicy results.
- Small saucepan – for simmering the honey sauce easily and evenly.
- Plate or shallow bowl – to hold the seasoned flour for dredging.
- Cookbook or measuring spoons – for measuring out spices and ingredients accurately.
Flavor Variations & Add-Ins
- Protein swap: Use boneless chicken breasts or drumsticks if you prefer, adjusting cooking time accordingly.
- Cheese variation: Try crumbled goat cheese or feta with herbs for a different tangy flavor.
- Veggie side: Add roasted or sautéed peppers and zucchini for additional texture and flavor.
- Spice it up: Increase chili flakes or add a dash of cayenne pepper to make it hotter.
Crispy Hot Honey Feta Chicken
Ingredients You’ll Need:
For The Chicken:
- 6 chicken thighs, skin-on and bone-in
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil (or vegetable oil) for frying
For The Hot Honey Sauce:
- ⅓ cup honey
- 1–2 tsp crushed red pepper flakes (more if you want it spicier)
- 2 cloves garlic, minced
- 1 tbsp lemon juice
For Serving and Garnish:
- 1 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Fresh dill sprigs for garnish (optional)
- 1 ½ cups cooked couscous (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 15 minutes to cook the chicken and sauce, and a few minutes to assemble and garnish. Total time is roughly 30 to 35 minutes — quick enough for a delicious weeknight meal!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a shallow bowl or plate, mix together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This seasoned flour will give the chicken a tasty, crispy coating.
2. Coat the Chicken Thighs:
Pat the chicken thighs dry with paper towels to help the coating stick better. Dredge each thigh in the seasoned flour, covering it well, and shake off any extra flour.
3. Fry the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down. Cook for around 5–7 minutes on each side, until the skin is golden brown and the chicken is cooked through (internal temp of 165°F or 74°C). Remove the chicken from the pan and set it aside.
4. Make the Hot Honey Sauce:
Lower the heat to medium. In the same skillet, sauté the minced garlic for about 1 minute until fragrant. Add the honey, crushed red pepper flakes, and lemon juice. Stir and let the sauce simmer for 2–3 minutes so the flavors blend nicely.
5. Coat the Chicken with Sauce:
Return the cooked chicken thighs to the skillet. Spoon the hot honey sauce over each piece, letting them cook together for a minute so the sauce sticks well.
6. Prepare the Serving Base:
Spread cooked couscous evenly on a serving dish or directly in the skillet if there’s enough room. Place the honey-glazed chicken thighs on top.
7. Add Feta and Garnish:
Sprinkle crumbled feta cheese generously over the chicken and couscous. Finish with chopped fresh parsley and, if you like, some dill sprigs for a fresh burst of flavor.
8. Serve:
Serve immediately while hot and enjoy the perfect balance of crispy, spicy, sweet, and tangy flavors!
Can I Use Boneless Chicken Instead of Thighs?
Yes! Boneless chicken breasts or thighs work well, but keep in mind they cook faster. Adjust cooking time accordingly to avoid drying out the meat.
How Can I Store Leftovers?
Store leftover chicken and couscous in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove to keep the chicken crispy.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! Prepare the sauce in advance and gently reheat it before tossing with the chicken. This helps save time on busy nights.
What Are Good Substitutes for Feta Cheese?
If you don’t have feta, goat cheese or ricotta salata work nicely as tangy alternatives that complement the honey and spice flavors.