Crispy Hot Honey Chicken Salad (Printable)

Golden chicken strips drizzled with spicy hot honey, served over fresh romaine, cucumber, tomatoes, and roasted seeds.

# 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 diced cucumber
16 - 1 cup halved cherry tomatoes
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 fresh lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 teaspoon honey
24 - Salt and pepper to taste

# Directions:

01 - Slice chicken breasts into strips. Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes or up to overnight.
02 - Place flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade and coat each piece first in flour, then in panko, pressing gently to adhere.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook chicken strips in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
04 - Combine honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Warm gently while stirring until just combined. Do not boil. Set aside.
05 - In a large bowl, toss together chopped romaine, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh herbs.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Drizzle salad with vinaigrette and toss to combine. Top with crispy chicken strips, generously drizzle with hot honey, and sprinkle with roasted seeds. Serve immediately.

# Expert Advice:

01 -
  • It hits every craving at once: crispy, sweet, spicy, fresh, and filling without feeling heavy.
  • You can prep the chicken ahead and fry it right before serving so dinner comes together fast.
  • The hot honey is dangerously good and you'll want to drizzle it on everything for weeks.
  • It's flexible enough to suit picky eaters or adventurous ones just by adjusting the heat.
02 -
  • If your oil isn't hot enough, the breading will soak up grease and turn soggy instead of crisp.
  • Don't drizzle the hot honey until right before serving or the chicken loses its crunch.
  • Press the panko firmly onto each chicken strip or it'll fall off in the pan.
  • Let the fried chicken rest on paper towels for a minute so excess oil drains away.
03 -
  • Use a thermometer to keep your frying oil between 350 and 375 degrees for perfect browning.
  • Add a pinch of cayenne to the panko if you want heat in every bite, not just the glaze.
  • If you're feeding a crowd, keep fried chicken warm in a low oven on a wire rack while you finish the batches.
  • Double the hot honey recipe because you'll want it on toast, pizza, and everything else all week.
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