# 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 Base
14 - 1 large head romaine lettuce, chopped
15 - 1/2 cup diced cucumber
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
→ Vinaigrette
20 - 1/4 cup olive oil
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 teaspoon honey
24 - Salt and pepper to taste
# Directions:
01 - Slice chicken breasts into strips. Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken strips and toss until fully coated. Marinate for at least 15 minutes or up to overnight.
02 - Place all-purpose flour in one shallow dish and panko breadcrumbs in another shallow dish. Remove marinated chicken from liquid and coat each piece thoroughly in flour, then press into panko breadcrumbs until well adhered.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, carefully place breaded chicken strips into hot oil and cook for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
04 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and crushed red pepper flakes. Warm gently while stirring until ingredients are combined. Do not allow mixture to boil. Set aside.
05 - In a large mixing bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh cilantro or parsley.
06 - In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Pour vinaigrette over salad mixture and toss gently to coat all vegetables evenly. Divide salad among serving plates. Top each portion with crispy chicken strips, drizzle generously with hot honey glaze, and sprinkle with roasted mixed seeds. Serve immediately.
