Crispy Hot Honey Chicken Salad (Print)

Golden chicken strips with spicy hot honey, crisp romaine, and roasted seeds create a bold, satisfying main dish salad.

# Ingredients:

→ 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

# Instructions:

01 - Slice chicken breasts into strips. In a bowl, combine buttermilk, garlic powder, smoked paprika, salt, and pepper. Add chicken, toss to coat, and marinate for at least 15 minutes or up to overnight.
02 - Place flour in one shallow dish and panko in another. Remove chicken from marinade, coating 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 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Warm gently, stirring, until just combined. Do not boil. Set aside.
05 - In a large bowl, toss chopped romaine, cucumber, cherry tomatoes, 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 dressing and toss to combine. Top with crispy chicken strips, drizzle generously with hot honey, and sprinkle with roasted seeds. Serve immediately.

# Pro Tips:

01 -
  • The crispy panko crust stays crunchy even after you drizzle it with that sticky, spicy honey.
  • It feels indulgent but the fresh salad base keeps it light enough that you don't feel weighed down afterward.
  • You can dial the heat up or down depending on who's at the table, making it flexible for picky eaters and spice lovers alike.
  • Everything comes together in under an hour, and most of that is just letting the chicken marinate while you chop vegetables.
02 -
  • Don't skip the buttermilk marinade, even 15 minutes makes a huge difference in tenderness and flavor.
  • Press the panko firmly onto each chicken strip or it will fall off in the oil and leave you with sad, bare patches.
  • Keep the oil at a steady medium high heat, if it's too cool the chicken will absorb grease and turn soggy instead of crispy.
  • Warm the hot honey gently and don't boil it, high heat will make it separate and lose that silky, glossy texture.
03 -
  • Use a thermometer to keep your frying oil between 350 and 375 degrees for perfectly golden, non greasy chicken.
  • Let the fried chicken rest on a wire rack instead of paper towels so the bottom stays crispy and doesn't steam.
  • Drizzle the hot honey while the chicken is still warm so it soaks into the crevices and clings to every bite.
  • Toast your seeds in a dry skillet for a few minutes before sprinkling them on, it brings out their flavor and adds even more crunch.
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