# 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 - 1–2 tablespoons hot sauce (such as Franks RedHot or Sriracha), to taste
12 - 1 tablespoon apple cider vinegar
13 - 1/4 teaspoon crushed red pepper flakes (optional)
→ 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 (such as pumpkin, sunflower, or sesame)
19 - 1/4 cup fresh cilantro or parsley, chopped (optional)
→ 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
# How to Make It:
01 - Slice chicken breasts into strips. Combine buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Add chicken strips and toss to coat. Marinate for a minimum of 15 minutes, up to overnight for enhanced flavor.
02 - Place all-purpose flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, dredge each piece first in flour, then in panko, pressing gently to adhere evenly.
03 - Heat vegetable oil to a depth of 1/2 inch in a large skillet over medium-high heat. Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
04 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and crushed red pepper flakes if using. Warm gently, stirring until integrated but do not boil. Remove from heat and set aside.
05 - In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh herbs if desired. Toss lightly to combine.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
07 - Drizzle the dressing over the salad and toss to coat evenly. Arrange crispy chicken strips on top, drizzle generously with hot honey sauce, and sprinkle with roasted seeds. Serve immediately to enjoy optimal texture and flavor.
