Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup honey
• 1 tablespoon red pepper flakes (adjust to taste)
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Preparing the Chicken

First things first, let’s get our chicken ready. I like to start with the chicken breasts because they need a little love before they hit the pan.

1. Take the chicken breasts and place them between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This helps them cook evenly and stay juicy.
2. Once pounded, season both sides of the chicken breasts with salt and pepper. This is crucial for flavor, so don’t skip this step!

Preparing the Breading Station

Now, let’s set up our breading station. This is where the magic happens, and it’s super easy!

1. In a shallow dish, add the flour. This will be our first layer of coating.
2. In a second shallow dish, crack the eggs and whisk them until they are well combined. This will help the breadcrumbs stick to the chicken.
3. In a third shallow dish, combine the breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix it all together so the spices are evenly distributed.

Breading the Chicken

Now that we have our chicken and breading station ready, it’s time to coat the chicken!

1. Take one chicken breast and dredge it in the flour, making sure to coat it evenly. Shake off any excess flour.
2. Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
3. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all chicken breasts.

Cooking the Chicken

With our chicken breaded and ready to go, let’s get cooking!

1. In a large skillet, heat the olive oil over medium heat. You want enough oil to cover the bottom of the pan, but not so much that the chicken is swimming in it.
2. Once the oil is hot (you can test it by dropping a breadcrumb in; it should sizzle), carefully add the breaded chicken breasts to the skillet. Make sure not to overcrowd the pan; you may need to do this in batches.
3. Cook the chicken for about 5-7 minutes on one side, or until golden brown and crispy. Don’t rush this step; let the chicken develop a nice crust!
4. Flip the chicken and cook for another 5-7 minutes on the other side, until it’s cooked through and reaches an internal temperature of 165°F (75°C).
5. Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.

Making the Hot Honey Feta Sauce

While the chicken is cooking, let’s whip up the hot honey feta sauce that will take this dish to the next level!

1. In a small bowl, combine the crumbled feta cheese, honey, and red pepper flakes. Adjust the amount of red pepper flakes based on your heat preference. If you like it spicy, go for more!
2. Using a fork, mash the feta and honey together until they are well combined but still slightly chunky. This will create a deliciously creamy sauce with a bit of texture.

Assembling the Dish