Hot honey chicken cutlets marinate thin chicken cutlets in spiced buttermilk, coat and pan-fry them, then finish with a warmed honey-hot-sauce drizzle, ready in about 35 minutes. Marinating for 20-30 minutes, as the instructions specify, is what actually tenderizes the thin cutlets and lets the hot sauce in the buttermilk season the meat itself, not just the coating.
Crispy Hot Honey Chicken Cutlets
Ingredients
- **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)
Instructions
- Pound chicken cutlets to even thickness if needed. Marinate in buttermilk and hot sauce for 20–30 minutes.
- In a shallow bowl, mix flour, panko, garlic powder, paprika, salt, and pepper.
- Remove chicken from marinade, let excess drip off, then coat in breadcrumb mixture.
- Heat 1/2 inch of oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and cooked through.
- Drain on paper towels.
- In a small saucepan, warm honey, hot sauce, and red pepper flakes over low heat until just bubbly.
- Drizzle hot honey over cutlets or serve on the side for dipping.
- Garnish with parsley or extra flakes if desired.
Recipe Notes
- 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.
Nutrition
- Serving Size
- 1 cutlet with sauce
- Calories
- 460
- Sugar
- 12g
- Sodium
- 540mg
- Fat
- 24g
- Saturated Fat
- 4g
- Unsaturated Fat
- 16g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 1g
- Protein
- 32g
- Cholesterol
- 85mg
Why you'll love this
- Combining flour and panko in the coating, rather than using either alone, gives the crust a light crunch from the panko while the flour helps everything adhere evenly to the marinated chicken.
- Warming the honey, hot sauce, and red pepper flakes together just until bubbly, rather than serving them cold, lets the flavors meld into a cohesive glaze rather than sitting as separate sweet and spicy notes.
Tips for the best result
- Pound the cutlets to even thickness if needed, as the instructions note, so they fry through at the same rate.
- Drizzle the hot honey over the cutlets close to serving, or serve it on the side for dipping, so the coating stays crisp longer instead of softening under the sauce.
Troubleshooting
The coating softened quickly once the hot honey was added.
Serve the hot honey on the side for dipping instead of drizzling it directly over the cutlets if crispness matters more than presentation, since the honey's moisture will soften a crust over time.
The hot honey is too spicy or too mild.
Adjust the hot sauce amount within the 1-2 teaspoon range the recipe suggests, tasting as you go, since hot sauce brands vary significantly in heat.
Breading isn’t sticking properly.
the culprit is usually moisture. Make sure to thoroughly pat your chicken dry before starting the breading process. Another common issue is uneven browning—this typically happens when your pan is overcrowded. Work in batches, giving each cutlet plenty of space.
The recipe's own notes say the hot honey can be made ahead and stored for up to a week.
The recipe's own notes suggest using leftovers in sandwiches, wraps, or sliced over salads.
Frequently asked questions
Can I make Hot Honey Chicken Cutlets ahead of time?
Yes! Bread the cutlets up to 8 hours ahead and refrigerate. For best results, fry them just before serving and add the hot honey sauce fresh.
How spicy is this recipe?
The heat level is customizable. Start with 1 teaspoon of red pepper flakes for mild heat, or increase up to 1 tablespoon for a more intense kick.
What’s the best oil for frying these cutlets?
Vegetable or canola oil works best due to their neutral flavor and high smoke point. Avoid olive oil, which can burn at high temperatures.
Can I use chicken thighs instead of breasts?
Absolutely! Pound boneless thighs to even thickness, and follow the same recipe. They’ll be even juicier but may need slightly longer cooking time.
Is there a gluten-free version of Hot Honey Chicken Cutlets?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko or crushed rice Chex for the breadcrumbs.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
