Laura Mariano
Hot Honey Chicken Cutlets
These Hot Honey Chicken Cutlets are ultra-crispy, juicy, and drizzled with a spicy-sweet glaze that makes each bite unforgettable. Fried (or oven-baked/air-fried) to golden perfection, then finished with a sticky hot honey drizzle, they’re perfect for sandwiches, salads, or a main dish that steals the show.
Ingredients:
For the Chicken:
2 large chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
Salt and pepper, to taste
1 cup buttermilk
1 tsp garlic powder
1 tsp paprika
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
Oil, for frying
For the Hot Honey:
½ cup honey
2–3 tsp hot sauce (adjust to taste)
½ tsp red pepper flakes (optional, for more heat)
1 tsp apple cider vinegar (for balance)
Pinch of salt
Instructions:
Marinate the chicken:
Season chicken cutlets with salt and pepper.
In a bowl, combine buttermilk, garlic powder, and paprika. Add chicken, cover, and marinate for 30 minutes (or up to 4 hours for deeper flavor).
Prepare breading:
In a shallow dish, mix flour, cornstarch, a little more salt, and pepper.
Fry the chicken:
Heat oil in a skillet (about ½ inch deep) over medium heat.
Dredge each cutlet in the flour mixture, pressing firmly to coat.
Fry 3–4 minutes per side until golden and crispy. Drain on a wire rack or paper towels.
Make hot honey:
In a small saucepan, combine honey, hot sauce, red pepper flakes, vinegar, and a pinch of salt.
Warm over low heat just until blended—don’t boil.
Finish and serve:
Drizzle hot honey over the crispy chicken cutlets or serve on the side for dipping.
Great served with mashed potatoes, coleslaw, biscuits, or in a sandwich.
Optional Variations:
Oven-Baked: Bake breaded cutlets at 425°F (220°C) for 20–25 minutes, flipping halfway.
Air Fryer: Spray breaded cutlets with oil and air fry at 400°F (200°C) for 10–12 minutes.
Add pickle chips and mayo to a sandwich bun for a Nashville-style twist.
