# 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 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
# How-To Steps:
01 - Slice chicken breasts into strips. In a bowl, combine buttermilk, garlic powder, smoked paprika, salt, and pepper. Add chicken strips, 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 until shimmering. Cook chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
04 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Warm gently while stirring until combined. Do not boil. Set aside to cool slightly.
05 - In a large bowl, combine chopped romaine, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh cilantro or parsley.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Drizzle salad with vinaigrette and toss to coat. Top with crispy chicken strips, drizzle generously with hot honey glaze, and sprinkle with roasted seeds. Serve immediately.
