Print

Flavorful Honey Hot Chicken Salad

honey hot chicken salad - featured image
Print Recipe

A quick and easy chicken salad featuring a perfect balance of sweet honey and spicy hot sauce with crispy fried chicken pieces for a delightful texture.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized pieces
  • 1 cup buttermilk (240 ml)
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying (or avocado oil for a cleaner option)
  • 3 tablespoons honey
  • 2 tablespoons hot sauce (e.g., Frank’s RedHot)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 3 cups mixed greens (about 90 g), washed and dried
  • 1 medium celery stalk, finely chopped
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup toasted pecans or walnuts, roughly chopped (optional)

Instructions

  1. In a medium bowl, whisk together the buttermilk with a pinch of salt and pepper. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 20 minutes (up to 2 hours).
  2. In a shallow dish, combine the all-purpose flour, smoked paprika, garlic powder, salt, and pepper. Stir to mix evenly.
  3. Pour about 1 inch of vegetable oil into a heavy-bottomed skillet and heat over medium-high heat until it reaches 350°F (175°C).
  4. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Place the coated pieces on a clean plate.
  5. Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 4-5 minutes per side, turning once, until golden brown and cooked through (internal temp should reach 165°F / 74°C). Remove and drain on paper towels.
  6. In a small bowl, whisk together honey, hot sauce, mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
  7. In a large bowl, combine mixed greens, celery, red onion, and toasted nuts if using. Toss gently to mix.
  8. Add the fried chicken pieces to the salad bowl, drizzle the dressing over the top, and toss lightly until everything is coated but not soggy.
  9. Divide the salad onto plates and serve immediately.

Notes

Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Marinate chicken for at least 20 minutes for tender, juicy bites. For a gluten-free option, substitute all-purpose flour with almond or rice flour. For a dairy-free version, replace buttermilk with unsweetened almond milk plus lemon juice and use vegan mayo. To reheat, warm chicken in a hot skillet to restore crispiness; avoid microwaving the whole salad to prevent soggy greens.

Nutrition

Keywords: chicken salad, honey hot chicken, crispy chicken salad, quick chicken salad, spicy chicken salad, easy chicken recipe

Find it online: https://emacrave.com/flavorful-honey-hot-chicken-salad-recipe-easy-crispy-texture-guide/