Description
How to make hot honey chicken salad with crispy chicken, sweet honey drizzle and fresh greens that turns dinner into pure comfort.
Ingredients
Scale
Chicken Components
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Hot Honey Sauce
- 1/3 cup honey
- 2 tbsp hot sauce (like Frank’s RedHot)
- 2 tbsp butter
- 1 tbsp apple cider vinegar
Salad Base
- 6 cups mixed greens or romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup vegetable oil for frying
Instructions
- Prep Chicken: Set up three shallow dishes with flour, beaten eggs, and panko mixed with garlic powder, paprika, salt and pepper. Pat chicken pieces completely dry for maximum crispiness.
- Coat Chicken: Dredge each chicken piece in flour, then egg wash, then seasoned panko, pressing gently to help coating stick. Let coated pieces rest for 5 minutes.
- Fry Chicken: Heat oil in large skillet over medium-high heat. Fry chicken pieces 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Make Sauce: In small saucepan, melt butter then whisk in honey, hot sauce, and vinegar. Simmer 2 minutes until slightly thickened and glossy.
- Toss Chicken: Remove chicken from heat and immediately toss with half the hot honey sauce while still warm. This helps the sauce adhere and penetrate the coating.
- Assemble Salad: Arrange mixed greens, tomatoes, and red onion in serving bowls. Top with sauced chicken pieces and drizzle remaining sauce over everything before serving immediately.
Notes
- Pat chicken completely dry before coating or breading won’t stick properly and will fall off during cooking.
- Store leftover chicken separately from greens in refrigerator for up to 3 days maximum freshness.
- Substitute maple syrup for honey if preferred, but reduce quantity by half due to thinner consistency.
- Double the sauce recipe if you like extra drizzle; it keeps well refrigerated for up to one week.
- For meal prep, keep all components separate until ready to serve for best texture and flavor.
Allergy Information: Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g