1-First, slice the two chicken breasts (each about 250g) into four even pieces and season them with a mix of 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon each of onion powder, garlic powder, dried oregano, black pepper, and 1/4 teaspoon cayenne pepper. This seasoning blend really brings out the bold flavors. Next, dredge the pieces in 35g (1/4 cup) plain flour mixed with half the seasoning, then dip them in 2 beaten eggs for a good coat.

2-After that, coat the chicken in 65g (1 cup) panko breadcrumbs mixed with the remaining seasoning for extra crunch. Heat 6-8 tablespoons of vegetable oil in a pan and fry the chicken for 3-4 minutes per side until it’s golden and cooked through. Once done, top with 200g (7oz) crumbled feta cheese and place under the grill to soften and brown it.

3-While the chicken cooks, make the hot honey sauce by gently warming 1/3 cup (110g) honey with 1 1/2 teaspoons hot sauce and 3/4 teaspoon chili flakes. Drizzle this over the finished chicken before serving. For variations, you can bake instead of fry for a healthier option pair it with a simple dessert like ice cream sundaes to balance the meal.