Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili flakes
For the Herb Crust
¾ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
Zest of 1 lemon
2 tablespoons olive oil
For Coating
2 large eggs
2 tablespoons milk
For the Hot Honey Lemon Feta Finish
¾ cup crumbled feta cheese
2 tablespoons hot honey
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley
Directions
1️⃣ Prepare the Chicken
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Pat the chicken dry and season both sides with salt, pepper, paprika, garlic powder, and chili flakes.
2️⃣ Prepare the Herb Crust
In a shallow bowl, combine panko, Parmesan, parsley, oregano, lemon zest, and olive oil. Mix until crumbs are lightly coated with oil. In another bowl, whisk eggs and milk together.
3️⃣ Coat the Chicken
Dip each chicken piece into the egg mixture, then press firmly into the herb breadcrumb mixture, coating both sides evenly. Place coated chicken on the prepared baking sheet.
4️⃣ Bake Until Crispy
Bake for 20–25 minutes, or until golden brown and fully cooked (internal temperature 165°F / 74°C). For extra crispiness, broil 2–3 minutes at the end, watching closely.
5️⃣ Add the Hot Honey Lemon Feta
In a small bowl, combine feta, hot honey, lemon juice, lemon zest, and parsley. Sprinkle the mixture generously over hot chicken so it slightly softens but keeps texture. Serve immediately while crispy and warm.
Nutritional Information (Per Serving – Approximate)
Calories: 560
Protein: 46g
Carbohydrates: 28g
Fat: 30g
Saturated Fat: 9g
Fiber: 1g
Sugar: 6g
Sodium: 920mg
This dish delivers crispy, savory, spicy chicken with a sweet, tangy, and creamy finish—pure flavor heaven in every bite!