# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 cup all-purpose flour
09 - Vegetable oil for frying
→ Hot Honey
10 - 1/3 cup honey
11 - 1 to 2 tablespoons hot sauce
12 - 1 tablespoon apple cider vinegar
13 - 1/4 teaspoon crushed red pepper flakes
→ Salad
14 - 1 large head romaine lettuce, chopped
15 - 1/2 cup cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1/4 small red onion, thinly sliced
18 - 1/3 cup roasted mixed seeds
19 - 1/4 cup fresh cilantro or parsley, chopped
→ Dressing
20 - 1/4 cup olive oil
21 - 2 tablespoons lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 teaspoon honey
24 - Salt and pepper to taste
# Step-by-Step Guide:
01 - Slice chicken breasts into strips. In a bowl, combine buttermilk, garlic powder, smoked paprika, salt, and pepper. Add chicken, toss to coat evenly, and marinate for at least 15 minutes or up to overnight in the refrigerator.
02 - Place flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade and coat each piece first in flour, then in panko, pressing firmly to ensure breadcrumbs adhere properly.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry chicken strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Warm gently while stirring until just combined. Do not allow mixture to boil. Remove from heat and set aside.
05 - In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh cilantro or parsley. Toss gently to combine.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Drizzle prepared salad with vinaigrette and toss to coat. Divide among serving plates and top with crispy chicken strips. Drizzle generously with hot honey and sprinkle roasted seeds over the top. Serve immediately.
