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:
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2 large chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
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Salt and pepper, to taste
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1 cup buttermilk
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1 tsp garlic powder
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1 tsp paprika
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1 cup all-purpose flour
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½ cup cornstarch (for extra crispiness)
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Oil, for frying
For the Hot Honey:
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½ cup honey
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2–3 tsp hot sauce (adjust to taste)
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½ tsp red pepper flakes (optional, for more heat)
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1 tsp apple cider vinegar (for balance)
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Pinch of salt
Instructions:
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Marinate the chicken:
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Season chicken cutlets with salt and pepper.
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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).
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Prepare breading:
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In a shallow dish, mix flour, cornstarch, a little more salt, and pepper.
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Fry the chicken:
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Heat oil in a skillet (about ½ inch deep) over medium heat.
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Dredge each cutlet in the flour mixture, pressing firmly to coat.
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Fry 3–4 minutes per side until golden and crispy. Drain on a wire rack or paper towels.
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Make hot honey:
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In a small saucepan, combine honey, hot sauce, red pepper flakes, vinegar, and a pinch of salt.
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Warm over low heat just until blended—don’t boil.
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Finish and serve:
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Drizzle hot honey over the crispy chicken cutlets or serve on the side for dipping.
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Great served with mashed potatoes, coleslaw, biscuits, or in a sandwich.
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Optional Variations:
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Oven-Baked: Bake breaded cutlets at 425°F (220°C) for 20–25 minutes, flipping halfway.
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Air Fryer: Spray breaded cutlets with oil and air fry at 400°F (200°C) for 10–12 minutes.
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Add pickle chips and mayo to a sandwich bun for a Nashville-style twist.
