Chef Jordan Mitchell - Fusion Cuisine Specialist
👨‍🍳 Fusion Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 14+ Years Experience 🍽️ International Flavor Expert

❤️ My Recipe Story

"This dish was born from my love of Nashville hot chicken and Greek flavors. I wanted to create something that combined the addictive heat and sweetness of hot honey with the tangy saltiness of feta cheese - the result is pure magic on a plate."

Jordan specializes in fusion cuisine that combines global flavors with modern techniques. His expertise in balancing bold flavors and creating Instagram-worthy dishes has made him a favorite among food enthusiasts seeking exciting new tastes.

View All Mitchell's Recipes →
Golden crispy chicken breast topped with melted honey glaze, crumbled white feta cheese, and fresh green herbs on white plate

Achieving Perfect Crispy Coating

The secret to irresistibly crispy chicken lies in the dual coating system and proper oil temperature. The buttermilk marinade tenderizes the meat while providing moisture for the flour coating to adhere. The addition of cornstarch to the flour creates an extra-crispy exterior that stays crunchy even after glazing.

Maintaining consistent oil temperature is crucial for even cooking and preventing greasiness. The chicken should sizzle immediately when it hits the oil, indicating proper temperature. Pounding the chicken to even thickness ensures uniform cooking and prevents dry spots.

💡 Professional Tip

Let the coated chicken rest for 5 minutes before frying. This allows the coating to set and adhere better, preventing it from falling off during cooking.

Frequently Asked Questions

Yes! Bake at 425°F (220°C) on a wire rack over a baking sheet for 20-25 minutes. Spray with cooking oil for extra crispiness, though it won't be quite as crispy as fried.

It's moderately spicy with a sweet finish. Adjust heat by using more or less hot sauce and red pepper flakes to suit your taste preferences.

Yes, the hot honey glaze can be made up to 3 days ahead and stored in the refrigerator. Gently reheat before using.

Greek feta in brine provides the best flavor and texture. Bulgarian or French feta also work well. Avoid pre-crumbled if possible for better texture and flavor.

Absolutely! Boneless thighs work great and stay even more moist. Adjust cooking time to 7-9 minutes per side depending on thickness.

Use a meat thermometer to check for 165°F (74°C) internal temperature. The chicken should also be golden brown and juices should run clear.

Make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup regular milk. Let sit 5 minutes before using.

Drain on a wire rack rather than paper towels, apply glaze while hot, and serve immediately. The feta also helps absorb some moisture.

Recipe Troubleshooting Guide

✅

Soggy Coating

Problem: Chicken coating becomes soggy after glazing

Solution: Ensure oil temperature is correct, drain on wire rack, apply glaze while very hot, and serve immediately. Don't over-glaze.

✅

Dry Chicken

Problem: Chicken breast turns out dry despite proper cooking

Solution: Don't overcook - use thermometer for 165°F, pound to even thickness, and marinate for at least 30 minutes. Consider using thighs for more moisture.

✅

Coating Falls Off

Problem: Flour coating doesn't stick during frying

Prevention: Ensure chicken is well-marinated, press coating firmly, let rest before frying, and don't move chicken too early in cooking process.

✅

Burnt Exterior

Problem: Coating burns before chicken cooks through

Recovery: Lower oil temperature to 325°F and cook longer, or pound chicken thinner for faster cooking. Dark coating is normal but shouldn't be black.

✅

Glaze Too Thin

Problem: Hot honey glaze doesn't coat properly

Prevention: Simmer glaze longer to reduce and thicken, or add a small amount of cornstarch mixed with water. Apply to very hot chicken.

✅

Flavor Balance Issues

Too Sweet: Add more hot sauce or red pepper flakes to the glaze

Too Salty: Use less feta or balance with extra honey in the glaze

Bland: Increase seasoning in coating, add more herbs, or use a spicier hot sauce

Fresh ingredients for hot honey feta chicken including raw chicken breasts, honey, hot sauce, feta cheese, and fresh herbs on wooden cutting board

Crafting the Perfect Hot Honey Glaze

The hot honey glaze is what transforms ordinary fried chicken into something extraordinary. The balance between sweet honey and spicy hot sauce creates an addictive flavor that complements both the crispy coating and tangy feta cheese. Apple cider vinegar adds brightness and helps cut through the richness.

The key to perfect glaze consistency is gentle heating - too much heat can break the honey and create a grainy texture. The glaze should coat the back of a spoon but still be pourable. Red pepper flakes add texture and visual appeal while providing additional heat bursts.

Essential Ingredient Notes

  • Quality Honey: Use good quality honey for best flavor. Wildflower or clover honey work well. Avoid processed honey which lacks depth of flavor.
  • Hot Sauce Selection: Choose a vinegar-based hot sauce like Frank's RedHot or Crystal for best results. Avoid thick sauces which can make the glaze too heavy.
  • Chicken Preparation: Pound chicken to even 3/4-inch thickness for uniform cooking. Remove any tenderloin pieces and cook separately as they cook faster.
Golden crispy chicken pieces frying in oil showing perfect browning and bubbling oil around edges indicating proper temperature

The Magic of Feta Cheese Finishing

Adding crumbled feta cheese while the chicken is still hot creates a beautiful contrast of temperatures and textures. The warm chicken slightly softens the feta while maintaining its tangy, salty character. This Mediterranean touch elevates the dish from simple fried chicken to gourmet fusion cuisine.

Fresh herbs are essential for balancing the richness and adding color and freshness to the final dish. Parsley provides brightness, thyme adds earthy notes, and green onions contribute a mild onion flavor that complements both the feta and honey glaze perfectly.

Perfect Glazing Technique

Apply glaze immediately while chicken is hot for best adhesion. Use a pastry brush for even coverage, then sprinkle feta and herbs while glaze is still wet.

Crispy Hot Honey Feta Chicken

Prep 20 min
Cook 25 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Crispy Chicken

  • 90ml honey
    Sweet base for the glaze
  • 2 tbsp hot sauce
    Provides heat and tang
  • 1 tbsp apple cider vinegar
    Brightens and balances flavors
  • 1/2 tsp red pepper flakes
    Extra heat and texture
  • 100g feta cheese, crumbled
    Tangy, salty finishing touch
  • 2 tbsp fresh parsley, chopped
    Fresh brightness and color
  • 2 green onions, sliced
    Mild onion flavor and crunch

For the Hot Honey Glaze and Toppings

  • 4 boneless chicken breasts (680g)
    Pound to even thickness
  • 120g all-purpose flour
    Main coating component
  • 60g cornstarch
    Creates extra crispiness
  • 240ml buttermilk
    Tenderizes and helps coating adhere
  • 2 large eggs
    Binding agent for marinade
  • 2 tsp garlic powder
    Savory seasoning base
  • Vegetable oil for frying
    High smoke point oil

Instructions

  1. Prepare Chicken

    Pound chicken breasts to even 3/4-inch thickness. In bowl, whisk buttermilk and eggs. Add chicken, marinate 30 minutes to 2 hours in refrigerator.

  2. Make Coating

    In large bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create seasoned coating mixture.

  3. Prepare Hot Honey Glaze

    In small saucepan, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Heat over low heat 2-3 minutes until well combined. Keep warm.

  4. Coat and Fry Chicken

    Heat oil to 350°F (175°C). Remove chicken from marinade, dredge in seasoned flour mixture, pressing to adhere. Fry 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

  5. Glaze and Finish

    Drain chicken on wire rack, immediately brush with hot honey glaze. Sprinkle with crumbled feta, fresh parsley, thyme, and green onions. Serve with lemon wedges and extra glaze.

Recipe Notes & Tips

Oil Safety

Always monitor oil temperature with a thermometer. Never leave hot oil unattended. If oil begins to smoke, remove from heat immediately. Have a lid nearby to smother any potential fires.

Make-Ahead Tips

Chicken can be marinated up to 24 hours ahead. Hot honey glaze can be made 3 days ahead and gently reheated. For best results, fry and serve immediately.

Serving Suggestions

Serve with roasted vegetables, Greek salad, or garlic mashed potatoes. The combination pairs beautifully with crisp white wine or cold beer to balance the heat and richness.