Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. If you’re using an air fryer, preheat to 400°F (200°C).
Set up dredging stations: flour in a shallow dish; beat the egg in another; mix breadcrumbs, feta, oregano, paprika, and minced garlic in a third. Season with a pinch of salt and pepper.
Pat the chicken thighs dry, then optionally pound to an even thickness about 1/2 inch for uniform cooking.
Dredge each piece: coat in flour, shake off the excess, dip in egg, then press into the breadcrumb mixture until fully coated and the coating sticks well.
Heat the olive oil in a large skillet over medium-high heat. Sear the coated chicken 1.5–2 minutes per side, until the crust is golden and crisp. Transfer to the prepared baking sheet.
Drizzle or brush the honey over the coated chicken. Bake for 8–12 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is deeply golden. If you like extra crisp, broil 1–2 minutes at the end, keeping a close watch to prevent burning.
Rest 3–5 minutes. Finish with a sprinkle of fresh parsley and a touch of lemon zest if using. Serve hot and enjoy the glossy, crunchy bite.
Notes
Crispy Honey Feta Chicken features a light feta-crusted coating, a glossy honey glaze, and juicy chicken thighs, ideal for a quick, weeknight dinner with Mediterranean flair.
