Pin It I stumbled onto this combination accidentally after frying too much chicken for a solo dinner. The leftover strips sat on a paper towel while I rummaged through the crisper drawer, suddenly remembering a half-empty honey bear and that hot sauce bottle always threatening to tip over. Something about sweet heat against cool, crisp lettuce just clicked in that tired evening moment.
My sister stopped by unexpectedly that night and ended up eating half the bowl, texting me three days later asking for the recipe. Now whenever we need a quick but impressive dinner that feels like takeout but uses actual vegetables, this is what lands on the table.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these into strips about an inch thick so they cook through quickly without drying out.
- 1 cup buttermilk: This tenderizes the chicken and helps the coating stick. Dairy free milk plus lemon juice works in a pinch.
- 1 teaspoon garlic powder: Skip fresh garlic here as it can burn during frying.
- 1 teaspoon smoked paprika: This adds a subtle smoky depth that pairs beautifully with the honey later.
- 1 1/2 cups panko breadcrumbs: Japanese breadcrumbs create that shatteringly crisp exterior that stays crunchy even under the honey glaze.
- 1/2 cup all-purpose flour: The first layer of coating that helps the panko adhere properly.
- 1/3 cup honey: Use a mild honey so it does not overpower the other flavors.
- 1 to 2 tablespoons hot sauce: Start with one tablespoon and taste before adding more.
- 1 tablespoon apple cider vinegar: This cuts through the sweetness of the honey and balances the richness.
- 1 large head romaine lettuce: Iceberg works too but romaine holds up better against the warm chicken.
- 1/3 cup roasted mixed seeds: Pumpkin seeds add the most satisfying crunch.
Instructions
- Marinate the chicken:
- Slice your chicken breasts into even strips and toss them in the buttermilk mixture. Let them sit for at least 15 minutes while you prep everything else.
- Set up your breading station:
- Place flour in one shallow dish and panko in another. Dip each strip first in flour, shaking off excess, then press firmly into panko to coat all sides.
- Fry until golden:
- Heat about half an inch of oil in a large skillet until it shimmers. Cook chicken in batches for 3 to 4 minutes per side until deep golden brown. Drain on paper towels.
- Whisk together the hot honey:
- Warm honey, hot sauce, vinegar, and red pepper flakes in a small saucepan over low heat. Stir just until combined and set aside.
- Build the salad base:
- Toss chopped romaine, cucumber, cherry tomatoes, red onion, and fresh herbs in a large bowl.
- Make the dressing:
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the bowls:
- Drizzle salad with dressing and toss. Top with warm chicken strips, generous spoonfuls of hot honey, and a scattering of roasted seeds.
Pin It This salad has become my go-to for nights when we want something special but do not want to actually spend hours cooking. There is something genuinely joyful about breaking through that crispy coating into tender chicken while honey drips onto the greens below.
Making It Dairy Free
Swap the buttermilk for unsweetened almond or oat milk mixed with a teaspoon of lemon juice. Let it sit for five minutes before using. The coating still adheres perfectly and the texture remains identical.
Adjusting The Heat
Start with one tablespoon of hot sauce and taste your honey mixture before adding more. Remember that the heat will mellow slightly as it coats the chicken. If you are sensitive to spice, cut the hot sauce in half and rely on the red pepper flakes for background warmth instead.
Make Ahead Strategy
The chicken can be breaded and stored on a parchment lined sheet in the refrigerator for up to 4 hours before frying. The hot honey keeps in a sealed jar at room temperature for weeks. Wash and chop all vegetables in the morning and store them separately in containers with paper towels to absorb excess moisture.
- Fry chicken just before serving for maximum crispness.
- Wait to dress the salad until everyone is ready to eat.
- Serve any extra hot honey on the side for those who want more drizzle.
Pin It There is something deeply satisfying about a salad that feels indulgent rather than obligatory. This is the one that actually gets people excited about eating their vegetables.
Recipe FAQs
- → How do I keep the chicken crispy after frying?
Drain the fried chicken thoroughly on paper towels immediately after cooking. Add the hot honey drizzle just before serving to maintain crispness, or drizzle individual servings rather than the entire batch.
- → Can I make this dairy-free?
Yes. Replace the buttermilk marinade with unsweetened plant milk mixed with 1 teaspoon of lemon juice. All other components are naturally dairy-free or have easy substitutions.
- → How spicy is the hot honey?
Start with 1 tablespoon of hot sauce and adjust to your preference. The honey mellows the heat while adding sweetness. You can increase the amount for more intensity or reduce it for milder flavor.
- → What seeds work best for topping?
Pumpkin, sunflower, and sesame seeds all work excellently. Use roasted seeds for better flavor and crunch. Feel free to mix varieties or choose based on dietary preferences and availability.
- → Can I prepare components ahead of time?
Yes. Marinate the chicken overnight, make the hot honey and dressing the day before, and chop vegetables up to 4 hours ahead. Fry the chicken just before serving to keep it crispy.
- → What's a good substitute for romaine lettuce?
Spinach, mixed greens, or arugula work well. Adjust cooking times slightly if using more delicate greens, and consider them wilting slightly under the warm hot honey drizzle.