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- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 2 large eggs - 1 cup breadcrumbs (preferably panko) - 1/2 cup hot honey (store-bought or homemade) - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar

Hot Honey Chicken Cutlets

Spice up your dinner with this irresistible Hot Honey Chicken Cutlets recipe! Featuring juicy chicken encased in a crispy coating and glazed with a sweet-and-spicy hot honey sauce, this dish is a guaranteed crowd-pleaser. Follow the easy, step-by-step instructions to create a mouthwatering meal that everyone will love. Ready to impress? Click through to explore the full recipe and unleash bold flavors in your kitchen today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1/2 cup hot honey (store-bought or homemade)

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon cayenne pepper (optional, for extra heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preparing your chicken cutlets. Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch. This ensures even cooking.

    Set up a breading station: In one shallow bowl, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk the eggs until well combined. In a third bowl, pour in the breadcrumbs.

      Dredge each chicken cutlet first in the flour mixture, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure they adhere well.

        In a large skillet, heat about 1/4 inch of oil over medium-high heat. Once shimmering, carefully place the breaded chicken cutlets in the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should read 165°F). Transfer to a plate lined with paper towels to absorb excess oil.

          While the chicken is cooking, prepare the hot honey sauce. In a small saucepan over low heat, combine the hot honey, Dijon mustard, apple cider vinegar, and cayenne pepper (if using). Stir until smooth and warmed through. Adjust the heat level to your preference by adding more cayenne if desired.

            Once the chicken cutlets are cooked, drizzle the hot honey sauce generously over each cutlet, ensuring they are well coated.

              Garnish with chopped fresh parsley for a burst of color and freshness before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  Presentation Tips: Serve the hot honey chicken cutlets on a rustic wooden board or a white plate with a side of crispy fries or a light salad for contrasting textures. Garnish with additional parsley and a drizzle of hot honey for an appealing finish. Set out extra hot honey for diners who like a little more heat!