Crispy Hot Honey Chicken Salad (Printable)

Golden chicken strips with spicy hot honey served over crisp romaine, fresh vegetables, and roasted seeds for a satisfying, bold salad.

# What You'll Need:

→ 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

# Directions:

01 - Slice chicken breasts into strips. Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. 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 breadcrumbs in another. Remove chicken from marinade and coat each piece first in flour, then in panko, pressing firmly 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 combined. Do not boil. Set aside.
05 - Toss chopped romaine, cucumber, cherry tomatoes, red onion, and fresh herbs in a large bowl.
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 coat. Top with crispy chicken strips, drizzle generously with hot honey, and sprinkle with roasted seeds. Serve immediately.

# Expert Suggestions:

01 -
  • It satisfies every craving at once: crunchy, spicy, sweet, fresh, and filling without feeling heavy.
  • The hot honey is dangerously addictive and takes less than five minutes to make.
  • You get restaurant quality crunch at home without any deep fryer or complicated equipment.
  • It's a full meal in a bowl, but light enough that you won't need a nap afterward.
02 -
  • Don't skip the buttermilk marinade; I tried it once without and the chicken was noticeably tougher and less flavorful.
  • Press the panko firmly onto the chicken or it will fall off in the oil, leaving you with sad, bald strips.
  • Make sure your oil is hot enough before adding chicken or you'll end up with greasy, soggy breading instead of a crisp crust.
  • Assemble the salad right before serving because the hot honey will wilt the greens if it sits too long.
03 -
  • Use a meat thermometer to check that chicken reaches 165 degrees internally; guessing leads to overcooked, dry strips.
  • Double the hot honey recipe because you'll want it on everything from roasted vegetables to pizza.
  • Let the fried chicken rest on a wire rack instead of paper towels if you have one; it keeps the bottom from getting soggy.
  • Add a handful of crushed tortilla chips or croutons for even more crunch if you're feeling extra.
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