Pin It The first time I made hot honey, I accidentally inhaled a cloud of red pepper flakes while trying to whisk everything too enthusiastically. My kitchen smelled amazing for days afterward, and Ive been hooked on that sweet-spicy combination ever since. This salad started as a way to use up leftover fried chicken from a weekend dinner party, but its become the main event around here.
My friend Sarah came over for lunch last month and literally licked her plate clean. She texted me two days later saying she dreamed about the chicken. I took that as the highest compliment possible, especially since shes usually not a salad person. Now she demands I make it every time she visits.
Ingredients
- Chicken breasts: Slice them into strips while theyre still slightly cold from the fridge for cleaner cuts
- Buttermilk: This is the secret to tender meat, but if youre dairy-free, mix a teaspoon of lemon juice into plant milk and let it sit for 5 minutes
- Smoked paprika: Adds this subtle depth that makes people ask whats your secret ingredient
- Panko breadcrumbs: They create this shatteringly crispy exterior that regular breadcrumbs just cant match
- Honey and hot sauce: The ratio here is totally personal, so start with less heat and add more until it hits your sweet spot
- Romaine lettuce: Sturdy enough to hold up to warm chicken without getting instantly soggy
- Roasted seeds: I keep a jar of mixed seeds in my pantry now because they add this nutty crunch that ties everything together
Instructions
- Get that chicken soaking:
- Whisk buttermilk with garlic powder, smoked paprika, salt, and pepper until smooth. Add your chicken strips and let them hang out for at least 15 minutes. I've done it overnight and the difference is incredible.
- Set up your breading station:
- Put flour in one shallow dish and panko in another. Working with one piece at a time, coat chicken first in flour, shake off the excess, then press it firmly into the panko. The pressing part is what makes the crust actually stick.
- Fry until golden:
- Heat about half an inch of oil in your skillet until it shimmers. Cook chicken in batches so you dont crowd the pan. About 3 to 4 minutes per side until theyre deeply golden and crispy. Let them drain on paper towels while you make the honey.
- Make the magic drizzle:
- Combine honey, hot sauce, vinegar, and red pepper flakes in a small saucepan over low heat. Stir until its just combined and warmed through. Do not let this boil or it will turn into a sticky mess thats impossible to pour.
- Build your salad base:
- Toss romaine, cucumber, cherry tomatoes, red onion, and fresh herbs in your biggest bowl. Get everything evenly distributed so each bite has a little bit of everything.
- Whisk together the dressing:
- Mix olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified. Give it a taste and adjust the seasoning. This is where you can make it brighter with more lemon or sweeter with extra honey.
- Bring it all together:
- Dress the salad right before serving, then top with those crispy chicken strips. Drizzle the hot honey all over everything, finish with roasted seeds, and serve immediately. The contrast between warm chicken and cool lettuce is everything.
Pin It Last summer I made this for a backyard dinner and my dad asked for the recipe before he even finished his plate. Hes notoriously picky about salads, calling them rabbit food, so watching him go back for seconds felt like a personal victory.
Making It Your Own
Sometimes I swap panko for crushed cornflakes when I want something crunchier, or add a pinch of cayenne directly to the flour for extra heat. The beauty of this recipe is how forgiving it is while still feeling fancy enough for company.
Timing Everything Right
I learned to prep all the salad ingredients before I even start frying the chicken. That way, when the chicken comes out of the oil, everything else is ready to go. Nothing worse than perfectly crispy chicken sitting around getting cold while you chop tomatoes.
Perfect Pairings
This salad stands on its own, but a slice of crusty bread never hurts. A crisp white wine or even an ice-cold beer cuts through the richness beautifully.
- Keep extra hot honey in a small jar in the fridge
- Double the dressing and use it throughout the week
- Leftover chicken reheats surprisingly well in a 375°F oven for 10 minutes
Pin It Theres something so satisfying about cutting into that first piece of chicken and hearing the crunch. Hope this becomes one of your go-to comfort meals too.
Recipe FAQs
- → Can I bake the chicken instead of frying?
Yes, bread the chicken as directed and arrange on a baking sheet. Spray lightly with cooking spray and bake at 400°F for 20-25 minutes, flipping halfway through, until golden and cooked through.
- → How do I store leftovers?
Store components separately in airtight containers. Keep chicken at room temperature for up to 2 hours or refrigerate for up to 3 days. Reheat chicken in a 350°F oven to restore crispiness before assembling.
- → What can I substitute for buttermilk?
Mix 1 cup of unsweetened almond or oat milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes until slightly thickened. This works perfectly for marinating.
- → How can I reduce the spice level?
Use only 1 tablespoon of mild hot sauce or omit the red pepper flakes. You can also substitute the hot sauce with a small amount of cayenne pepper or paprika for subtle warmth without intense heat.
- → Can I make the hot honey ahead?
Absolutely. Combine honey, hot sauce, vinegar, and pepper flakes in a jar. Store at room temperature for up to 2 weeks. Warm gently before drizzling if it has thickened.
- → What other toppings work well?
Sliced avocado, crumbled feta or goat cheese, pickled red onions, radishes, or roasted chickpeas add great variety. Grilled corn or diced mango also complement the spicy honey beautifully.