Hot Honey Chicken Cutlets

Name: Hot Honey Chicken Cutlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs thinly sliced chicken breasts (cutlets); 2 large eggs; 2 tbsp milk; 1 tbsp hot sauce, for egg wash; 2 cups garlic and herb seasoned bread crumbs; salt, to taste; black pepper, to taste; 1/2 cup vegetable oil, for frying; 1/2 cup honey; 1/4 cup hot sauce, for glaze; 1 tsp dried oregano, for garnish

Hot honey chicken cutlets are thin, crispy pan-fried chicken breasts coated in a sweet and spicy glaze made from honey and hot sauce. This quick American dish delivers bold flavor with minimal prep.

🌍American 🏷️Hot honey chicken 🏷️Chicken cutlets 🏷️Fried chicken 🏷️Spicy Sweet and spicy

🏷️

🏷️Weeknight dinner

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs thinly sliced chicken breasts (cutlets)
2 large eggs
2 tbsp milk
1 tbsp hot sauce, for egg wash
2 cups garlic and herb seasoned bread crumbs
salt, to taste
black pepper, to taste
1/2 cup vegetable oil, for frying
1/2 cup honey
1/4 cup hot sauce, for glaze
1 tsp dried oregano, for garnishoptional

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Instructions

1
In a shallow bowl, crack the eggs and add the milk and 1 tablespoon of hot sauce.
2
Whisk the egg mixture until well combined.
3
In a separate shallow bowl, add the seasoned bread crumbs.
4
Season the chicken cutlets on both sides with salt and pepper.
5
Dip each chicken cutlet first into the egg wash, allowing any excess to drip off, then press it firmly into the bread crumbs to coat both sides evenly.
6
In a large skillet, heat the vegetable oil over medium-high heat.
7
Carefully place the breaded cutlets in the hot oil, working in batches if necessary. Fry for 2-4 minutes per side, until golden brown and cooked through.
8
Remove the cooked chicken from the skillet and place on a wire rack or paper towel-lined plate to drain.
9
To make the glaze, add the honey and 1/4 cup of hot sauce to a clean skillet over medium heat.
10
Whisk the honey and hot sauce together and let it simmer for 1-2 minutes until combined and slightly thickened.
11
Pour the hot honey glaze over the fried chicken cutlets.
12
Garnish with dried oregano if desired, and serve immediately.

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Tips & Notes

Pro tips

Pound cutlets to even thickness (1/4 inch) to ensure uniform cooking and prevent dry edges.
Set up a breading station: eggs + milk in one bowl, seasoned bread crumbs in another. Coat fully and let rest 5 minutes before frying for better adhesion.
Keep oil temperature consistent by using a thermometer; too cool and the coating absorbs oil; too hot and it burns before chicken cooks through.
Glaze the chicken while still warm so the hot honey coating adheres and creates a glossy finish.

Substitutions

seasoned bread crumbs → panko (crispier texture) or crushed cornflakes (more crunch)
vegetable oil → canola or peanut oil (similar smoke point)
honey → agave or maple syrup (slightly different sweetness profile)

Storage & make-ahead

Refrigerate cooked cutlets in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes to restore crispness.

Common Questions

How thin should I pound the chicken cutlets?

Pound to 1/4 inch thickness so they cook evenly and stay tender. Use a meat mallet or heavy pan.

Can I make this ahead?

Yes. Bread the cutlets up to 4 hours ahead and refrigerate. Fry fresh. Store cooked cutlets in an airtight container for 3 days; reheat gently in a 350°F oven.