Pat dry the chicken breasts with paper towels. Season with salt and pepper.

Set up dredging station: flour in one bowl, beaten eggs in another. Mix panko, feta, garlic powder, onion powder, paprika, salt, and pepper in a third bowl.

Dredge each chicken breast in flour, dip in eggs, then press into breadcrumb mixture.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Fry chicken for 4-5 minutes per side until golden brown and cooked through.

In a saucepan, combine honey, hot sauce, and lemon juice. Warm over low heat until blended.

Transfer chicken to paper towels to drain excess oil.

Drizzle hot honey glaze over the fried chicken.

Sprinkle with fresh parsley before serving.