Crispy Hot Honey Chicken Salad (Printer View)

Golden chicken strips drizzled in spicy hot honey, served over crisp romaine lettuce with roasted seeds and fresh vegetables.

# Components:

→ Crispy Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 cup all-purpose flour
09 - Vegetable oil for frying

→ Hot Honey

10 - 1/3 cup honey
11 - 1 to 2 tablespoons hot sauce
12 - 1 tablespoon apple cider vinegar
13 - 1/4 teaspoon crushed red pepper flakes

→ Salad

14 - 1 large head romaine lettuce, chopped
15 - 1/2 cup cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1/4 small red onion, thinly sliced
18 - 1/3 cup roasted mixed seeds
19 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

20 - 1/4 cup olive oil
21 - 2 tablespoons lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 teaspoon honey
24 - Salt and pepper to taste

# Method:

01 - Slice chicken breasts into uniform strips. In a mixing bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add chicken strips, toss to evenly coat, and refrigerate for at least 15 minutes or up to overnight for enhanced flavor.
02 - Set up two shallow dishes with all-purpose flour in one and panko breadcrumbs in the other. Remove marinated chicken from bowl, coat each strip in flour first, then dredge thoroughly in panko, pressing gently to ensure breadcrumbs adhere securely.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry chicken strips for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
04 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and crushed red pepper flakes. Stir gently until ingredients are incorporated and mixture reaches desired consistency. Do not allow to boil. Set aside to cool slightly.
05 - In a large mixing bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh cilantro or parsley. Toss gently to distribute vegetables evenly.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and well combined.
07 - Drizzle prepared dressing over salad and toss until vegetables are evenly coated. Arrange dressed salad on serving plates. Top with crispy chicken strips, generously drizzle with hot honey glaze, and finish with roasted mixed seeds. Serve immediately while chicken remains warm and crispy.

# Expert Advice:

01 -
  • It gives you all the satisfaction of fried chicken without the heaviness of a full plate of it.
  • The hot honey adds a glossy, spicy sweetness that makes every bite feel a little dangerous and a lot delicious.
  • You can prep the chicken ahead and fry it right before serving, so dinnertime stays low stress.
  • The crunch from the seeds and the freshness from the romaine balance out all that golden, crispy goodness perfectly.
02 -
  • Don't crowd the pan when frying or the chicken will steam instead of crisp, and you'll lose that golden crust you worked for.
  • Taste your hot honey before drizzling and adjust the heat, it should be balanced between sweet and spicy, not one note.
  • If you dress the salad too early, the lettuce will wilt under the chicken, so toss it right before plating.
03 -
  • Use a meat thermometer to check that your chicken strips reach 165°F internally, especially if they're thick.
  • Add a pinch of cayenne to the panko if you want the chicken itself to have a little kick before the hot honey even touches it.
  • If you're dairy free, the plant milk and lemon juice swap works beautifully and I honestly can't tell the difference.
Return