Save to Pinterest Standing at my stove on a Tuesday evening, watching those panko-coated strips turn golden in the oil, I realized something. This salad was going to be the dinner my family actually got excited about. The way that hot honey clings to the crispy chicken, slowly dripping down onto crisp romaine, it creates this perfect moment where crunch meets heat meets something sweet and tangy. Now it is the meal I make when I want dinner to feel like a treat.
Last summer I made this for a backyard dinner and watched my friend who claims to hate salads go back for thirds. She kept asking what was in that honey sauce. There is something about the combination of textures and that spicy sweet finish that makes people forget they are eating something healthy. The seeds on top add this nutty crunch that keeps every bite interesting.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these into strips about the width of two fingers for even cooking
- 1 cup buttermilk: The tang here tenderizes the meat and helps the breading stick like magic
- 1 teaspoon garlic powder and smoked paprika each: This duo builds a savory base that shines through the crispy coating
- 1 1/2 cups panko breadcrumbs: These create that shatteringly crisp exterior we are after
- 1/2 cup all-purpose flour: The first layer of the crunch that locks in moisture
- Vegetable oil: You need about half an inch in your skillet for proper frying
- 1/3 cup honey: The base of our signature spicy sweet finish
- 1 to 2 tablespoons hot sauce: Adjust this to your heat tolerance
- 1 tablespoon apple cider vinegar: Cuts through the honey so the sauce is not too cloying
- 1 large head romaine lettuce: Chop this into bite sized pieces for easy eating
- 1/2 cup cucumber and 1 cup cherry tomatoes: Fresh elements that balance the rich chicken
- 1/4 small red onion: Thinly sliced for just a hint of sharpness
- 1/3 cup roasted mixed seeds: Pumpkin sunflower or sesame seeds add crunch everywhere
- 1/4 cup olive oil: The base of our light and bright dressing
- 2 tablespoons lemon juice: Fresh squeezed makes all the difference here
Instructions
- Marinate the chicken:
- Slice your chicken into strips and let them swim in that buttermilk mixture with garlic powder smoked paprika salt and pepper. Fifteen minutes is fine but overnight makes them incredibly tender.
- Set up your breading station:
- Put flour in one shallow dish and panko in another. Pull each strip from the marinade letting excess drip off then dredge through flour before pressing firmly into panko.
- Fry until golden:
- Heat half an inch of oil until it shimmers slightly. Cook chicken in batches for about three to four minutes per side until deeply golden and cooked through. Drain on paper towels.
- Whisk together the hot honey:
- Warm honey with hot sauce apple cider vinegar and red pepper flakes over low heat just until combined. Do not boil it or the texture will change.
- Build the salad base:
- Toss chopped romaine with cucumber cherry tomatoes red onion and fresh herbs in your largest bowl.
- Make the dressing:
- Whisk olive oil with lemon juice Dijon mustard honey salt and pepper until emulsified.
- Bring it all together:
- Drizzle dressing over the greens and toss well. Top with crispy chicken strips then that glorious hot honey and finish with roasted seeds. Serve right away.
Save to Pinterest This recipe has become my go to when friends come over and claim they are not in the mood for salad. Something magical happens when that first bite hits. The crunch the heat the sweetness all working together. It turns salad skeptics into believers every single time.
Making It Dairy Free
Swap buttermilk for unsweetened almond milk mixed with a teaspoon of lemon juice. Let it sit for five minutes to thicken slightly before using. The chicken still turns out tender and the breading adheres just as well.
Customization Ideas
Sliced avocado adds creamy richness that plays beautifully against the crispy chicken. Crumbled feta brings a salty tang that cuts through the hot honey. For extra protein you could even add hard boiled eggs.
Make Ahead Strategy
The chicken can be breaded up to four hours ahead and stored on a parchment lined baking sheet in the fridge. The hot honey keeps for two weeks in a sealed jar at room temperature. Dress the salad right before serving.
- Warm leftover chicken in a 375 degree oven for 10 minutes to recrisp
- Store extra hot honey in the pantry for drizzling on pizza later
- Keep dressing components separate until ready to toss
Save to Pinterest I hope this salad becomes one of those recipes you turn to again and again. It hits all the right notes.
Common Recipe Questions
- → How do I get the chicken extra crispy?
Marinate the chicken in buttermilk first, then coat it thoroughly with flour followed by panko breadcrumbs before frying in hot oil.
- → Can I adjust the spiciness of the honey glaze?
Yes, control the heat by varying the amount of hot sauce and red pepper flakes in the honey glaze.
- → What alternatives exist for buttermilk in the marinade?
For a dairy-free option, use unsweetened plant milk mixed with lemon juice to mimic buttermilk's tang.
- → Which seeds complement this dish best?
Roasted pumpkin, sunflower, or sesame seeds add a satisfying crunch and nutty flavor to the salad.
- → How should I serve this for a heartier meal?
Pair with crusty bread or add avocado or crumbled feta for extra richness and texture.