Hot Honey Chicken Cutlets Pressure Cooker Recipe
These Hot Honey Chicken Cutlets are pressure-cooked to juicy perfection, then fried until golden and crisp. Drizzle with a vibrant homemade hot honey sauce for a dinner that packs crunch, spice, and sweet all in one bite.
Equipment
- 1 Mixing bowl 3 bowls - dredging setup
- 1 Skillet for frying cutlets
- 1 Small saucepan for hot honey sauce
Ingredients
Main ingredients
- 4 Boneless skinless chicken breasts pounded thin
- 1 cup All-purpose flour for dredging
- 2 Eggs
- ⅓ cup Milk
- 1.25 cups Panko breadcrumbs
- to taste Salt
- to taste Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Red chili powder
- as needed Brightland Alive Extra Virgin Olive Oil for frying
- 1 Hot red chili thinly sliced
- ⅓ cup Brightland Orange Blossom Honey
Instructions
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Set up dredging bowls with flour, eggs with milk, and seasoned panko breadcrumbs.
- Season chicken with salt and pepper, and coat in flour, egg mixture, then panko.
- Heat olive oil in a skillet over medium, fry cutlets 3-4 minutes per side until golden.
- Drain cutlets on paper towels, sprinkle with salt while hot.
- In small pan, heat honey and sliced chili until bubbly and thin, about 60–90 seconds.
- Drizzle hot honey over fried chicken cutlets and serve immediately.
Notes
Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in oven or air fryer for best texture.