Start by patting the boneless, skinless chicken breasts dry with paper towels to ensure optimal crispiness. Season both sides with salt and pepper.

Create a dredging station with three shallow dishes: one for flour, one for beaten eggs, and one for the panko mixture.

Coat each chicken breast by dipping it into the flour, then the egg, and finally pressing it into the panko-feta mixture.

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high until shimmering.

Carefully place the coated chicken breasts in the hot oil and fry for 4-5 minutes on each side until golden brown.

While frying, combine honey, hot sauce, and lemon juice in a small saucepan over low heat until blended.

Transfer cooked chicken to a paper-towel-lined plate to drain excess oil.

Drizzle the hot honey glaze generously over each piece of chicken.

Sprinkle fresh parsley over the glazed chicken and serve immediately.