Pan Fried Chicken Cutlets with Spicy Honey
Thin pieces of chicken are lightly breaded and pan fried until golden and crispy, then finished with a drizzle of spicy honey. Try them on a biscuit with a few pickle slices for a delicious chicken sandwich.
Serves: 4Prep: 25 minutesTotal: 25 minutesDifficulty: Easy
- 1⁄4 cup honey
- 2 teaspoons hot pepper sauce
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon garlic powder
- 2 eggs
- 2 tablespoons water
- 1 pound 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.
- Tip: 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.