Crispy Hot Honey Chicken Salad (Printable)

Golden chicken strips tossed in spicy hot honey over crisp romaine lettuce with roasted seeds for a bold, satisfying meal.

# 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 strips. Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken, toss to coat evenly, and marinate for at least 15 minutes or up to overnight in the refrigerator.
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 ensure breadcrumbs adhere properly.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Cook chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - Combine honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Warm gently while stirring until ingredients are just combined. Do not bring to a boil. Remove from heat and set aside.
05 - In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh cilantro or parsley.
06 - Whisk together olive oil, lemon juice, Dijon mustard, and honey in a small bowl until emulsified. Season with salt and pepper to taste.
07 - Drizzle the vinaigrette over the salad and toss gently to combine. Divide salad among serving plates, top each portion with crispy chicken strips, drizzle generously with hot honey, and sprinkle with roasted mixed seeds. Serve immediately.

# Expert Advice:

01 -
  • The hot honey adds a sweet, spicy glaze that makes every bite addictive without overpowering the crisp greens.
  • Panko breaded chicken stays extra crunchy even after sitting on the salad for a few minutes.
  • It comes together in under an hour and feels like restaurant quality without the markup.
  • You can dial the spice up or down depending on your mood or who you are feeding.
02 -
  • Do not skip draining the chicken on paper towels, excess oil will make the breading soggy and the salad greasy.
  • Warm the hot honey just before serving so it drizzles smoothly and does not harden on contact with the cold greens.
  • If you bread the chicken ahead, refrigerate the strips uncovered on a rack so the coating stays dry and fries up extra crisp.
03 -
  • Press the panko firmly onto each chicken strip before frying, loose breading will fall off and burn in the oil.
  • Taste your hot honey before drizzling and adjust the hot sauce, it should be bold enough to stand up to the chicken but not so spicy it overpowers the salad.
  • Use a thermometer to keep the oil around 350 degrees, too hot and the coating burns before the chicken cooks through, too cool and it absorbs oil and turns greasy.
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