Pin It The first time I made hot honey, I was just trying to use up some honey that had crystallized in the back of my pantry. I mixed in whatever hot sauce I had on hand, heated it until smooth, and suddenly my kitchen smelled like someone had opened a tiny bakery inside a spicy food truck. That accidental drizzle ended up on everything for weeks, but it found its true calling over crispy chicken in this salad.
Last summer my sister came over for what was supposed to be a quick lunch, and we ended up sitting at the counter for two hours picking at the remaining chicken strips and talking about everything. The combination of textures kept us both reaching back in, and the way the spicy honey mingled with the cool dressing made every bite feel intentional and balanced.
Ingredients
- Chicken breasts: Slice them against the grain into strips so they stay tender during frying
- Buttermilk: The tang here does serious work tenderizing the meat, but plant milk plus lemon juice works too
- Panko breadcrumbs: These create that shatteringly crisp exterior that stays crunchy even under the honey
- Smoked paprika: Adds a subtle depth that plays beautifully with the sweet heat later
- Honey: Use something with character, local honey if you can find it
- Hot sauce: Start with one tablespoon, you can always dial it up
- Romaine lettuce: Sturdy enough to hold up under warm chicken without wilting immediately
- Roasted seeds: Pumpkin and sunflower add the final crunch that makes this salad complete
Instructions
- Marinate the chicken:
- Combine buttermilk with garlic powder, smoked paprika, salt and pepper in a bowl, add chicken strips, and let them soak up all that flavor for at least 15 minutes
- Set up your breading station:
- Place flour in one shallow dish and panko in another, then coat each marinated strip first in flour, shaking off excess, then press firmly into panko
- Fry until golden:
- Heat half an inch of oil in a large skillet over medium-high heat, cook chicken in batches for 3 to 4 minutes per side until deeply golden and cooked through, then drain on paper towels
- Make the hot honey:
- Warm honey, hot sauce, apple cider vinegar and red pepper flakes in a small saucepan over low heat, stirring just until combined, then remove from heat before it starts bubbling
- Build the salad base:
- Toss chopped romaine with cucumber, cherry tomatoes, red onion and fresh herbs in a large bowl
- Whisk the dressing:
- Combine olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a small bowl until emulsified
- Bring it all together:
- Drizzle the salad with dressing and toss well, arrange on plates, top with warm chicken, generously drizzle with hot honey, and finish with roasted seeds
Pin It This recipe became my go-to for dinner parties because it looks impressive but comes together faster than almost anything else I make. People always assume it took hours, and I never correct them.
Making It Your Own
Sometimes I swap in shredded Brussels sprouts for half the romaine when I want something with more bite, or add thinly sliced radishes for extra crunch and color. The hot honey works on basically anything, so feel free to play with what goes underneath it.
Timing Everything Right
Ive learned to fry the chicken last, right before serving, because that crunch is non-negotiable. The hot honey can sit on the stove, the dressing can wait in the fridge, but the chicken needs to hit the plate while its still audibly crispy.
Scaling For A Crowd
When I make this for more than four people, I set up a build-your-own situation with everything in separate bowls. It keeps the chicken from getting soggy and lets everyone decide how much hot honey they can handle.
- Keep the fried chicken on a wire rack instead of paper towels if making ahead
- Double the hot honey recipe, people always want more than you expect
- Have extra seeds on hand, they disappear faster than anything else on the plate
Pin It There is something deeply satisfying about cutting into a salad that sounds like you just took a bite of something fried and indulgent, knowing every layer was intentional. Hope this becomes one of those recipes you find yourself making without even thinking about it.
Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken strips overnight in buttermilk for deeper flavor. You can bread them a few hours ahead and refrigerate until ready to fry. Fry fresh just before serving for optimal crispness.
- → How do I make this dairy-free?
Replace buttermilk with unsweetened plant milk mixed with 1 teaspoon lemon juice. All other components are naturally dairy-free, making this easily adaptable for your dietary needs.
- → What can I use instead of hot sauce?
Sriracha, cayenne pepper dissolved in warm honey, or jalapeño-infused oil work beautifully. Adjust the amount based on your heat preference and desired flavor profile.
- → How do I keep the chicken crispy if not serving immediately?
Place fried chicken on a wire rack over a baking sheet and keep warm in a 200°F oven for up to 20 minutes. This prevents steam from softening the breading while maintaining temperature.
- → Can I use store-bought rotisserie chicken?
Yes, shred rotisserie chicken and warm it with the hot honey sauce. While you'll miss the crispy coating, this creates a delicious shortcut version perfect for busy weeknights.
- → What seeds work best in this salad?
Roasted pumpkin seeds, sunflower seeds, and sesame seeds all provide excellent crunch and nutty flavor. Mix varieties for texture, or choose your favorite based on dietary preferences.