Hot Honey Chicken Cutlets
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.
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.
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In a shallow bowl, crack the eggs and add the milk and 1 tablespoon of hot sauce.
Whisk the egg mixture until well combined.
In a separate shallow bowl, add the seasoned bread crumbs.
Season the chicken cutlets on both sides with salt and pepper.
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.
In a large skillet, heat the vegetable oil over medium-high heat.
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.
Remove the cooked chicken from the skillet and place on a wire rack or paper towel-lined plate to drain.
To make the glaze, add the honey and 1/4 cup of hot sauce to a clean skillet over medium heat.
Whisk the honey and hot sauce together and let it simmer for 1-2 minutes until combined and slightly thickened.
Pour the hot honey glaze over the fried chicken cutlets.
Garnish with dried oregano if desired, and serve immediately.
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.
Pound to 1/4 inch thickness so they cook evenly and stay tender. Use a meat mallet or heavy pan.
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.
Fry until golden brown on both sides (3–4 minutes per side) and the internal temperature reaches 165°F at the thickest point.
Yes. Frank's RedHot, Tabasco, or sriracha work well. Adjust quantity to taste—hotter sauces may require less.
Keep oil temperature steady at medium-high (around 350°F). Don't overcrowd the pan, and don't flip too early.
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