Candied Bacon Sriracha Crispy Chicken Cutlet with Swicy Glaze
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
16 minutes
This cutlet is all about contrast: ultra-crispy on the outside, juicy inside, and finished with a sticky, sweet-heat glaze that hits every note. Spiceology Candied Bacon Sriracha Seasoning brings savory sweetness and smoky depth to the panko crust, while the swicy honey-chili glaze adds a glossy kick that clings to every crunchy bite. It’s comfort food energy with a little swagger—perfect for weeknights when plain chicken just won’t cut it.
Author:Chef Cynthia
Ingredients
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4 boneless skinless chicken breasts, sliced into cutlets (or 8 thin cutlets)
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1 cup all-purpose flour
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2 large eggs
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1 Tbsp water
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1½ cup panko
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2 Tbsp Spiceology Candied Bacon Sriracha Seasoning
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Cooking spray
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3 tsp sesame seed
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2 each green onion, sliced
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½ cup honey
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2 Tbsp chili paste (Sambal Oelek)
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1 Tbsp soy sauce
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1 Tbsp Rice Vinegar
Chicken Cutlets
Garnish
Swicy Glaze
Directions
Chicken Cutlets
Place chicken between plastic wrap and gently pound to even ¼–½ inch thickness. Pat dry.
Set up three bowls. Bowl 1: flour; Bowl 2: eggs whisked with water; Bowl 3: breadcrumbs and Candied Bacon Sriracha seasoning
Dredge each cutlet in flour, then egg, then breadcrumb mixture, pressing to adhere.
Preheat the air fryer to 400°F for 3 minutes.
Lightly spray both sides of breaded chicken with oil.
Arrange cutlets in a single layer in the air fryer basket (cook in batches if needed).
Air fry at 400°F for 9-11 minutes, flipping halfway, until golden and cooked through (165°F internal).
Rest 2 minutes, then serve with sesame seeds and sliced green onions.
Swicy Glaze
Whisk everything together in a small saucepan.
Simmer on medium heat for 3-5 minutes or until slightly thickened.
Brush or drizzle over chicken while warm.
