1-Start by making the hot honey: Combine 1/3 cup (110g) honey, 1 1/2 teaspoons hot sauce, and 3/4 teaspoon chili flakes in a bowl. Warm it gently on the stovetop or in the microwave, then let it cool to let the flavors blend adjust the heat if you want it spicier.

2-Prepare the chicken: Slice the 2 chicken breasts (250g / 9oz each) horizontally to make four even pieces, setting the stage for even cooking and maximum flavor absorption.

3-Create the seasoning mix: In a small bowl, mix 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper for that perfect spice blend.

4-Set up your breading station: Get three shallow dishes ready one with 35g (1/4 cup) plain flour mixed with half the seasoning mix, another with 2 beaten eggs, and the third with 65g (1 cup) Panko breadcrumbs mixed with the rest of the seasoning.

5-Bread the chicken: Coat each piece by dredging it in the seasoned flour, then dipping it in the eggs, and finally pressing it into the seasoned Panko breadcrumbs for that crave-worthy crunch.

6-Fry the chicken: Heat 6-8 tablespoons of vegetable oil in a pan over medium-high heat. Test the oil with a breadcrumb it should sizzle right away. Fry the chicken for 3-4 minutes per side until it’s golden and cooked through, then drain on a wire rack.

7-Add the feta: Crumble 200g (7oz) feta cheese over the fried chicken and pop it under the grill until the cheese softens and turns golden.

8-Serve it up: Drizzle the hot honey over the chicken and feta, and enjoy! Any leftover hot honey can be stored tightly covered in the fridge.