Description
This Crispy Hot Honey Chicken Salad features tender, buttermilk-marinated chicken strips fried to golden perfection, tossed with fresh romaine, cucumber, cherry tomatoes, red onion, and herbs. The salad is dressed with a zesty Dijon-lemon vinaigrette and finished with a sticky, sweet-spicy hot honey drizzle and crunchy roasted seeds. A perfect balance of crispy, tangy, sweet, and spicy flavors packed into a vibrant salad that’s quick to prepare and sure to impress.
Ingredients
Scale
Chicken and Breading
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- Vegetable oil for frying (about 1/2 inch depth in skillet)
Hot Honey Sauce
- 1/3 cup honey
- 1 to 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
Salad
- 1 large head romaine lettuce, chopped
- 1/2 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 small red onion, thinly sliced
- 1/3 cup roasted mixed seeds
- 1/4 cup fresh cilantro or parsley, chopped
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Marinate chicken: Slice chicken breasts into strips. In a bowl, combine buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken strips and toss to coat thoroughly. Cover and marinate for at least 15 minutes, or up to overnight in the refrigerator for more flavor and tenderness.
- Bread chicken strips: Place flour in one shallow dish and panko breadcrumbs in another. Remove chicken strips from the marinade one by one, letting excess drip off. First coat each strip in the flour, then press into the panko breadcrumbs until fully coated.
- Fry chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, fry chicken strips in batches for 3 to 4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked strips to a paper towel-lined plate to drain excess oil.
- Prepare hot honey sauce: In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and crushed red pepper flakes. Warm gently while stirring continuously until the mixture is just combined and heated through. Do not boil to preserve the honey’s sweetness. Remove from heat and set aside.
- Assemble salad base: In a large bowl, toss together chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh chopped cilantro or parsley to evenly distribute flavors.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, and a pinch of salt and pepper until the dressing is well emulsified and smooth.
- Plate and finish: Drizzle the salad with the prepared vinaigrette and toss gently to combine. Arrange the crispy chicken strips on top of the salad. Generously drizzle with the warm hot honey sauce, and finish by sprinkling roasted mixed seeds over the salad for a satisfying crunch. Serve immediately to enjoy the contrast of textures and vibrant flavors.
Notes
- For extra spicy heat, increase the hot sauce and crushed red pepper flakes in the hot honey sauce.
- To save time, marinate the chicken overnight to maximize flavor absorption.
- Roasted mixed seeds can include pumpkin, sunflower, and sesame seeds for added texture and nutrition.
- Use fresh herbs such as cilantro or parsley as preferred to customize the salad flavor.
- Ensure oil is hot before frying to achieve crispy chicken without excessive oil absorption.
- Adjust salt and pepper in the vinaigrette to taste for balanced seasoning.
