Hot Honey Garlic Chicken Cutlets

Hot honey garlic chicken cutlets are definitely going to be added to my main meal rotation (and hopefully yours too)! They are fried until extra crispy, and topped with a sweet and spicy hot honey garlic glaze.

Info and tips for hot honey garlic chicken cutlets

I like to use a shallow fry for chicken cutlets. Basically this means there is enough oil to cover the cutlet about halfway. Shallow frying is the best of both worlds because you get the heat from the bottom of the pan (the cutlet isn’t floating in the oil) and you get that deep fry taste. The oil should be around 350F, but if you don’t have a thermometer, you can test the heat of the oil by placing the tip of a wooden spoon or chopstick in the oil. If it bubbles, you are good to go!

I like to use franks hot sauce for this recipe because it has a nice tang and spice level to it, but you can use any kind you want. I served this meal with some white rice and it was delicious, but mashed potatoes or pasta would be amazing too.

Equipment

This is the Our Place Always Pan I used to shallow fry the chicken. I’ve had it for about a year and it’s been treating me well.

Ingredients for hot honey garlic chicken cutlets

chicken

• 2 chicken breasts
• 2 eggs
• 1/4 cup hot sauce (I used franks)
• 1/2 cup flour
• 1 1/2 cups panko
• 1/2 cup parmesan
• salt & pepper
• neutral oil for frying

Sauce

• 1/4 cup butter
• 3 cloves garlic minced
• pinch red pepper flakes
• 1/3 cup honey
• 1/4 cup hot sauce (I used franks)
• 1 tbsp soy sauce
• salt & pepper
• fresh parsley for garnish
• sesame seeds for garnish

Instructions

1. Begin by slicing your chicken breasts in half lengthwise to make 4 thin cutlets. Pound out flat and thin with meat mallet. This will help ensure the chicken cooks evenly. Tip: You can place plastic wrap over the chicken so you don’t damage the skin.
2. Set up your dredging station: Beat eggs and hot sauce together in a bowl, season with salt & pepper. Place flour on a baking sheet or plate, season with salt & pepper. Place panko and parmesan on a baking sheet or plate, season with salt & pepper.
3. Now coat your chicken in the flour, then dip into the egg mixture, then finally the panko mixture. Make sure the chicken is completely coated at each step. Repeat until all 4 cutlets are made.
4. Meanwhile add neutral oil to a pan (enough to cover the chicken cutlets about halfway) and begin heating on medium/high heat. You want the oil to be around 350F, or if you don’t have a thermometer, you can test the heat of the oil by placing the tip of a wooden spoon or chopstick in the oil. If it bubbles, you are good to go!
5. Fry the cutlets for 3-4 minutes on each side until golden and cooked through. Place on a wire rack and season with salt immediately.
6. Make the sauce by melting the butter in a small sauce pan. Next add the minced garlic and red pepper flakes. Cook for 1-2 minutes but don’t burn. Then add the honey, hot sauce, and soy sauce. Stir well and bring to a simmer. Taste test and season with salt & pepper.
7. Brush each cutlet with the hot honey garlic glaze, and top with fresh parsley and sesame seeds if desired. Serve with your choice of side and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Hot Honey Gochujang Salmon
• Honey Buffalo Chicken Bites
• Hot Honey Chicken with Mango Salsa

Print Recipe

Hot Honey Garlic Chicken Cutlets

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Comforting

By Kenna's Cooks – Serves: 4

Prep Time: 25 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

Hot honey garlic chicken cutlets are fried until extra crispy, and topped with a sweet and spicy hot honey garlic glaze.

Ingredients

• Chicken
• 2 chicken breasts
• 2 eggs
• 1/4 cup hot sauce (I used franks)
• 1/2 cup flour
• 1 1/2 cups panko
• 1/2 cup parmesan
• salt & pepper
• neutral oil for frying
• Sauce
• 1/4 cup butter
• 3 cloves garlic minced
• pinch red pepper flakes
• 1/3 cup honey
• 1/4 cup hot sauce (I used franks)
• 1 tbsp soy sauce
• salt & pepper
• fresh parsley for garnish
• sesame seeds for garnish

Instructions

1

Begin by slicing your chicken breasts in half lengthwise to make 4 thin cutlets. Pound out flat and thin with meat mallet. This will help ensure the chicken cooks evenly. Tip: You can place plastic wrap over the chicken so you don't damage the skin.

2

Set up your dredging station: Beat eggs and hot sauce together in a bowl, season with salt & pepper. Place flour on a baking sheet or plate, season with salt & pepper. Place panko and parmesan on a baking sheet or plate, season with salt & pepper.

3

Now coat your chicken in the flour, then dip into the egg mixture, then finally the panko mixture. Make sure the chicken is completely coated at each step. Repeat until all 4 cutlets are made.

4

Meanwhile add neutral oil to a pan (enough to cover the chicken cutlets about halfway) and begin heating on medium/high heat. You want the oil to be around 350F, or if you don't have a thermometer, you can test the heat of the oil by placing the tip of a wooden spoon or chopstick in the oil. If it bubbles, you are good to go!

5

Fry the cutlets for 3-4 minutes on each side until golden and cooked through. Place on a wire rack and season with salt immediately.

6

Make the sauce by melting the butter in a small sauce pan. Next add the minced garlic and red pepper flakes. Cook for 1-2 minutes but don't burn. Then add the honey, hot sauce, and soy sauce. Stir well and bring to a simmer. Taste test and season with salt & pepper.

7

Brush each cutlet with the hot honey garlic glaze, and top with fresh parsley and sesame seeds if desired. Serve with your choice of side and enjoy!