Crispy Hot Honey Chicken Salad

The Crispy Hot Honey Chicken Salad is a vibrant dish that brings together the comforting crunch of southern-style fried chicken with a modern, spicy-sweet twist. This recipe features buttermilk-marinated chicken breast strips, breaded in airy panko and fried until golden, then finished with a drizzle of fiery hot honey that perfectly complements the fresh, cool vegetables underneath.

Merken

What makes this salad truly stand out is the interplay of textures. The roasted mixed seeds provide a deep, nutty crunch that pairs beautifully with the crisp romaine lettuce, while the tangy dressing binds the savory chicken and sweet honey together for a bold, restaurant-quality experience at home.

Ingredients

• For the Crispy Chicken: 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.
• For the Hot Honey: 1/3 cup honey, 1–2 tablespoons hot sauce (such as Franks RedHot or Sriracha), to taste, 1 tablespoon apple cider vinegar, 1/4 teaspoon crushed red pepper flakes (optional).
• For the Salad: 1 large head romaine lettuce, chopped, 1/2 cup cucumber, diced, 1 cup cherry tomatoes, halved, 1/4 small red onion, thinly sliced, 1/3 cup roasted mixed seeds (such as pumpkin, sunflower, or sesame), 1/4 cup fresh cilantro or parsley, chopped (optional).
• For the Dressing: 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper, to taste.

Instructions

1. Prepare the chicken

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).

2. Bread the chicken

Place flour in one shallow dish and panko in another. Remove chicken from marinade, coating each piece first in flour, then in panko, pressing to adhere.

3. Fry the chicken

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook chicken strips in batches for 3–4 minutes per side, until golden and cooked through. Drain on paper towels.

4. Make the hot honey

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.

5. Prepare the salad

In a large bowl, toss chopped romaine, cucumber, cherry tomatoes, red onion, and fresh herbs.

6. Make the dressing

Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.

7. Assemble

Drizzle salad with dressing and toss. Top with crispy chicken strips, drizzle generously with hot honey, and sprinkle with roasted seeds. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the chicken stays perfectly crispy, make sure the oil is sufficiently hot before frying and avoid crowding the skillet. You can adjust the heat level easily by varying the amount of hot sauce or red pepper flakes in the hot honey glaze. Always double-check your ingredient labels if you are cooking for specific allergen requirements.

Varianten und Anpassungen

For a dairy-free alternative, substitute the buttermilk with unsweetened plant milk mixed with a teaspoon of lemon juice. If you are following a gluten-free diet, simply use gluten-free flour and panko breadcrumbs. You can also add extra richness to the salad by tossing in some diced avocado or crumbled feta cheese.

Serviervorschläge

This salad is best served immediately while the chicken is still warm and the lettuce is crisp. For a heartier meal, serve it alongside some warm, crusty bread to soak up any extra dressing and hot honey drizzle.

Merken

With its bold flavors and satisfying textures, this Crispy Hot Honey Chicken Salad is a guaranteed crowd-pleaser that brings a touch of gourmet flair to your kitchen table. Enjoy the perfect harmony of heat and honey in every forkful.