# 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
→ Vinaigrette
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 lengthwise into 1/2-inch 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 all-purpose flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece first in flour, shaking off excess, then dip in panko, pressing gently to adhere.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry chicken strips for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
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 just combined. Do not allow to boil. Set aside to cool slightly.
05 - In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh cilantro or parsley. Toss to distribute vegetables evenly.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and well combined.
07 - Drizzle prepared vinaigrette over salad and toss gently to coat. Distribute dressed salad among serving plates. Top each portion with crispy chicken strips, drizzle generously with hot honey glaze, and garnish with roasted mixed seeds. Serve immediately.
