Pin It The first time I made hot honey, I accidentally inhaled a cloud of red pepper flakes while trying to get ambitious with the shake. My husband walked into the kitchen to find me coughing dramatically with a pot of bubbling honey on the stove. I insisted it was part of the process, but honestly I was just trying to recover my dignity while rescuing what turned out to be the most incredible sweet-spicy glaze Id ever tasted.
Last summer my sister came over for what she called a quick lunch and ended up staying three hours, picking at the serving bowl and demanding I write down every detail. She texted me that same night from her own kitchen to report that her husband had already requested it for his birthday dinner.
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Ingredients
- Chicken breasts: Slice them into uniform strips so they cook evenly and nobody gets stuck with an underdone piece
- Buttermilk: This tenderizes the meat like nothing else I have found, plus the slight tang plays beautifully against the sweet honey
- Panko breadcrumbs: They create this impossibly crunchy exterior that somehow stays crisp even under the honey
- Honey and hot sauce: The magic ratio I have settled on after too many spicy mishaps and batches that lacked punch
- Romaine lettuce: Sturdy enough to stand up to the weight of the chicken without wilting into sad greens
- Roasted seeds: These add the most satisfying crunch that makes every bite interesting
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Instructions
- Let the chicken soak:
- Cut your chicken into strips and let them hang out in buttermilk mixed with garlic powder, smoked paprika, salt, and pepper for at least fifteen minutes.
- Set up your breading station:
- Get two shallow dishes ready one with flour and one with panko then dip each piece first in flour then in panko.
- Fry until golden:
- Heat about half an inch of oil in a large skillet and cook the chicken in batches for three to four minutes per side.
- Make the hot honey:
- Warm honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat.
- Build your salad base:
- Toss chopped romaine with cucumber, cherry tomatoes, red onion, and fresh herbs in a large bowl.
- Whisk together the dressing:
- Combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
- Bring it all together:
- Drizzle the salad with dressing and top with the crispy chicken strips.
Pin It My friend Sarah who claims to hate salad texts me every single time she makes this, which is embarrassingly often for someone who used to push lettuce around her plate. Something about the combination of textures and that spicy sweet glaze converts even the most committed salad skeptics.
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Making It Your Own
Sometimes I swap in pumpkin seeds or add sliced avocado when I want something extra creamy. The base formula is so forgiving that you can adapt it to whatever you have in the crisper drawer and still end up with something spectacular.
Timing Like A Pro
I learned the hard way that frying chicken while trying to chop vegetables is a recipe for disaster. Now I prep all the salad components first and make the dressing before I even turn on the stove.
Serving Suggestions
This works beautifully for dinner parties since the components can be prepped ahead and assembled right before serving. The chicken stays surprisingly crisp if you fry it just before plating.
- Warm your serving plates first to keep everything at the perfect temperature
- Have extra napkins ready because fingers will definitely get sticky
- Leftovers actually reheat pretty well in the oven if you somehow have any
Pin It Hope this becomes one of those recipes you find yourself making on repeat and sharing with everyone who needs a little comfort.
Recipe FAQs
- → Can I make the chicken ahead of time?
Yes, you can bread and cook the chicken up to 4 hours ahead. Store it in an airtight container in the refrigerator and reheat gently in a 350°F oven for 5-7 minutes to restore crispiness.
- → How do I adjust the spice level?
Control the heat by adjusting the amount of hot sauce in the honey glaze. Start with 1 tablespoon and add more to taste. The crushed red pepper flakes are optional and can also be omitted for a milder version.
- → What's the best way to keep the chicken crispy?
Ensure your oil is hot enough (medium-high heat) before frying, and avoid overcrowding the pan. Drain cooked chicken on paper towels immediately. For best texture, drizzle hot honey just before serving.
- → Can I use boneless chicken thighs instead of breasts?
Absolutely. Chicken thighs work wonderfully and stay juicier. You may need an extra 1-2 minutes cooking time per side due to thickness. Check that the internal temperature reaches 165°F.
- → Is this dairy-free friendly?
Yes, easily. Substitute the buttermilk marinade with unsweetened plant milk mixed with 1 teaspoon lemon juice. The hot honey, dressing, and salad components are naturally dairy-free.
- → What can I substitute for panko breadcrumbs?
Regular breadcrumbs, crushed crackers, or gluten-free panko all work. For extra crunch, try a mix of breadcrumbs and crushed seeds. Ensure any gluten-free alternative is certified if needed.
