Thin pieces of chicken are lightly breaded and pan fried until golden and crispy and finished with a drizzle of spicy honey. Try them on a biscuit with a few pickle slices for a delicious chicken sandwich.
- ¼ cup honey
- 2 tsp. hot pepper sauce
- 1 cups all-purpose flour
- 1 ½ tsp. salt
- 1 tsp. ground black pepper
- ½ tsp. garlic powder
- 2 eggs
- 2 Tbsp. water
- 1 lb. thin sliced chicken breasts or cutlets
- Oil for frying
- Mix together honey and hot sauce in a small bowl; set aside.
- In a shallow bowl mix together flour, salt, pepper and garlic. In another shallow bowl whisk together eggs and water.
- In a large skillet or cast iron pan heat about ¼-½-inch of oil over medium-high heat.
- One at a time dredge the chicken in the flour mixture, dip in egg and back into the flour, shaking off excess at each step.
- Working in batches place breaded chicken in the oil; cook 3-5 minutes until the first side is golden brown. Flip and continue cooking 2-4 minutes until internal temperature reaches 165°F. If chicken is browning too quickly reduce the heat. Repeat until all chicken cutlets are cooked adding more oil if needed.
- Drizzle honey over chicken and serve. Refrigerate leftovers.
If you can’t find thin sliced chicken breasts or cutlets at the store simply cut regular chicken breasts in half horizontally; pound slightly if needed to make an even thickness.