Pan Fried Chicken Cutlets with Spicy Honey

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
  1. Mix together honey and hot sauce in a small bowl; set aside.
  2. In a shallow bowl mix together flour, salt, pepper and garlic. In another shallow bowl whisk together eggs and water.
  3. In a large skillet or cast iron pan heat about ¼-½-inch of oil over medium-high heat.
  4. 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.
  5. 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.
  6. 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.

View Party Plan: Comfort Foods