1. Prep Your Chicken (5 minutes) I slice each chicken breast horizontally to make them thinner – this was a game changer I learned from my mom. Thinner pieces cook more evenly and give you way more crispy surface area. Just be careful with your knife and take your time.

2. Set Up Your Breading Station (3 minutes) Three shallow dishes work best here. I learned this the messy way after trying to use deep bowls and getting flour everywhere. Flour in the first dish, beaten eggs in the second, and your panko mixed with all those gorgeous spices in the third.

3. Coat the Chicken (5 minutes) This part is oddly satisfying. Press each piece firmly into the panko mixture – you want every bit covered. I sometimes go back and add extra panko to any bare spots because those are the parts that won’t be crispy later.

4. Make the Hot Honey (2 minutes) Keep the heat low here! I ruined my first batch by letting it bubble, and the honey turned into this weird thick syrup. Just warm it gently until everything combines, then set it aside. Your kitchen will smell incredible.

5. Fry the Chicken (8 minutes) Medium-high heat is your friend. The oil should sizzle when you add the chicken but not violently bubble. I flip mine after about 3-4 minutes when the edges look golden. Don’t move them around too much or the coating can fall off.

6. Add the Feta and Broil (3 minutes) This is where the magic happens. Crumble that feta generously – don’t be shy! Pop it under the broiler and watch it like a hawk. It goes from perfect to burnt in about 30 seconds, so stay close.

7. Finish with Hot Honey Drizzle time! I use a spoon and let it pool in some spots while drizzling over others. It looks so pretty and glossy, and every bite gets a different ratio of honey to chicken to feta.