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To make hot honey chicken cutlets, you need a few key items. First, use 4 boneless, skinless chicken breasts. They cook evenly and stay juicy. You will also need 1 cup of all-purpose flour. This helps the seasonings stick.

Hot Honey Chicken Cutlets

Looking for a delicious and quick dinner idea? Try making Hot Honey Chicken Cutlets, an easy recipe that will delight your taste buds! This flavorful dish features juicy chicken coated in crunchy breadcrumbs, drizzled with sweet and spicy hot honey. Discover the essential ingredients, step-by-step cooking tips, and perfect pairings to elevate your meal. Don't miss out on creating this crowd-pleasing recipe; click through for the full guide to impress everyone at your table!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup hot honey (store-bought or homemade)

1/4 cup buttermilk (or milk with a splash of vinegar)

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by prepping the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound the chicken to an even thickness (about 1/2 inch thick) for even cooking.

    In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. This will be your dry coating.

      In another bowl, beat the eggs and add the buttermilk to combine. Set aside as your wet coating.

        Place the breadcrumbs in a third shallow bowl. This will be your crispy coating.

          Take each chicken cutlet and first coat it in the flour mixture, shaking off any excess.

            Dip the floured cutlet into the egg mixture, allowing any excess to drip back into the bowl.

              Finally, coat the chicken in the breadcrumbs, pressing gently to adhere. Set aside on a plate and repeat with remaining chicken.

                Heat a large skillet over medium heat and add enough oil to cover the bottom (about 1/4 inch deep). Once hot, carefully add the chicken cutlets, cooking in batches if necessary to avoid overcrowding.

                  Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and drain on paper towels to absorb excess oil.

                    While the chicken is still warm, drizzle hot honey generously over each cutlet. Adjust the amount to your taste based on how spicy you want the dish.

                      Garnish with freshly chopped parsley before serving for a pop of color.

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

                          - Presentation Tips: Serve the hot honey chicken cutlets on a wooden platter with extra hot honey on the side for dipping. Garnish with parsley and flank with lemon wedges for an added zing!