Crispy Hot Honey Chicken Salad (Printable)

Golden chicken strips tossed in spicy hot honey, served atop crisp romaine with roasted seeds and fresh vegetables.

# 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

# How To Make:

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 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, combine chopped romaine, cucumber, cherry tomatoes, red onion, and fresh cilantro or parsley.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Drizzle salad with prepared dressing and toss to coat. Top with crispy chicken strips, drizzle generously with hot honey, and sprinkle with roasted mixed seeds. Serve immediately.

# Expert Advice:

01 -
  • The hot honey glaze hits that perfect sweet heat balance that makes every bite exciting without overwhelming your taste buds.
  • You get all the satisfaction of fried chicken but it's sitting on a bed of crisp veggies so somehow it feels lighter.
  • It comes together in under an hour and uses simple ingredients you probably already have or can grab easily.
  • The textures are wildly satisfying, from the crispy panko crust to the crunchy seeds and cool, snappy lettuce.
02 -
  • Don't skip the marinating step, even 15 minutes makes a difference in tenderness and flavor.
  • Make sure your oil is hot enough before frying or the breading will absorb oil and turn greasy instead of crispy.
  • Assemble the salad right before serving because the warm chicken will wilt the greens if it sits too long.
  • Taste your hot honey before drizzling, hot sauces vary wildly and you might need more or less depending on your heat tolerance.
03 -
  • Press the panko firmly onto the chicken with your palms to create a thicker, more even crust that stays put during frying.
  • Use a thermometer to check your oil temperature, around 350 degrees is ideal for golden, crispy chicken that's cooked through without burning.
  • Let the fried chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from steaming and losing crispiness.
  • Make a double batch of hot honey and keep it in the fridge, it's incredible on pizza, roasted vegetables, and even biscuits.
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