Crispy Hot Honey Chicken Salad With Yogurt Dressing Recipe

I created a Crispy Hot Chicken Salad that pairs sweet honey and cayenne with crisp chicken and nourishing high-protein ingredients to pique your curiosity about the recipe.

I keep making this thing, it’s ridiculous. Think crunchy panko breadcrumbs meeting a tangy Greek yogurt dressing, and you get what I call my Hot Honey Chicken Salad.

I’ve made this Crispy Hot Chicken Salad no less than 10 times this month, and I already can’t wait to make it again. Sometimes I promise myself I’ll try a new dinner but I never do, its too good.

There’s something about the contrast of textures and the unexpected spice that keeps pulling me back, like I know I should stop but I never do.

Ingredients

• Chicken thighs bring protein, juicy fat and deep flavor, good for satiety.
• Buttermilk tenderizes, adds tang and mild acidity, helps the crispy coating stick.
• Panko gives extra crunch light airy texture, less greasy than regular crumbs.
• Honey brings sweet heat quick energy from sugars, balances spicy cayenne.
• Greek yogurt adds protein, creaminess and tang, lighter then mayo based dressings.
• Greens give fiber vitamins and crunch, help balance fried chicken richness.
• Avocado offers healthy fats creamy texture and keeps you full longer.
• Red cabbage adds color crunch and fiber slight peppery bite improves freshness.

Ingredient Quantities

• For the crispy chicken
  • 1 1/2 lb boneless skinless chicken thighs or breasts (thighs juicier)
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 to 1 tsp cayenne pepper (to taste)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • about 2 cups vegetable or canola oil for frying

• For the hot honey glaze
  • 1/2 cup honey
  • 1/2 to 1 tsp cayenne pepper or 1 tsp red pepper flakes (to taste)
  • 1 tsp apple cider vinegar
  • 1 tbsp butter (optional, for shine)
  • pinch of salt

• For the yogurt dressing
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill or parsley (optional)

• Salad components
  • 6 cups mixed salad greens (romaine, baby spinach, arugula mix)
  • 1 cup shredded red cabbage
  • 1 cup cherry or grape tomatoes, halved
  • 1 large cucumber, sliced
  • 1 carrot, shredded or julienned
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced (optional)
  • 1/2 cup crumbled feta or goat cheese (optional)
  • 2 scallions, thinly sliced
  • 1/4 cup toasted sliced almonds or pepitas (optional)

How to Make this

1. Marinate the chicken: cut 1 1/2 lb boneless skinless thighs or breasts into strips or bite sized pieces, then mix with 1 cup buttermilk and 1 large egg, a pinch of salt, and a few grinds of black pepper; let rest in the fridge at least 30 minutes or up to overnight for juicier meat.

2. Make the dredge: in a shallow bowl combine 1 cup all purpose flour, 1/2 cup cornstarch, 1 cup panko, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 to 1 tsp cayenne (to taste), 1 tsp salt and 1/2 tsp black pepper; shake off excess marinade from chicken before coating so the crust sticks and does not get soggy.

3. Coat the chicken: press each piece into the dry mix so it really clings, tapping off excess. for extra crunch you can double coat: dip quickly back into a little of the buttermilk mixture then into the dry mix again.

4. Fry until golden: heat about 2 cups vegetable or canola oil in a heavy skillet to around 350 F (or test with a small piece it should sizzle steadily). Fry the chicken in batches so you dont overcrowd the pan, about 4 to 6 minutes per batch depending on size, until crust is deep golden and internal temp hits 165 F. Drain on a wire rack set over a sheet pan, keep in a 200 F oven if needed to stay warm and crisp.

5. Make the hot honey glaze: in a small saucepan warm 1/2 cup honey with 1/2 to 1 tsp cayenne or 1 tsp red pepper flakes, 1 tsp apple cider vinegar and a pinch of salt; stir until combined and barely simmering, remove from heat and whisk in 1 tbsp butter if you want extra shine. If it gets too thick add a teaspoon of water.

6. Make the yogurt dressing: whisk together 1 cup plain Greek yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp honey, 1 small minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped fresh dill or parsley if using; taste and adjust lemon or salt.

7. Prep the salad base: toss 6 cups mixed salad greens with 1 cup shredded red cabbage, 1 cup halved cherry tomatoes, 1 large cucumber sliced, 1 carrot shredded or julienned, 1/2 red onion thinly sliced and 2 scallions thinly sliced. Slice 1 avocado and crumble 1/2 cup feta or goat cheese, and toast 1/4 cup sliced almonds or pepitas.

8. Assemble: arrange the dressed or undressed greens on a platter, top with sliced crispy chicken, drizzle the hot honey over the chicken sparingly so it stays crisp, then spoon or drizzle the yogurt dressing over the salad or serve it on the side.

9. Finish and tips: scatter avocado, feta, scallions and toasted nuts on top, serve immediately while chicken is hot. Make ahead tip: keep chicken separate from dressing and honey until serving. Dont overdo the cayenne at first, you can always add more.

Equipment Needed

1. Cutting board and a sharp chef’s knife for trimming and slicing chicken, veg
2. Two medium mixing bowls, one for the buttermilk marinade and one for the dredge
3. Shallow bowl or rimmed plate for the flour/cornstarch/panko mix
4. Heavy skillet or cast iron pan for frying, plus a pair of long tongs
5. Wire rack set over a sheet pan to drain and keep the chicken crisp
6. Instant read thermometer to check chicken hits 165 F
7. Small saucepan and a whisk for the hot honey glaze
8. Measuring cups and spoons, plus a small bowl or jar for whisking the yogurt dressing

FAQ

Crispy Hot Honey Chicken Salad With Yogurt Dressing Recipe Substitutions and Variations

• Chicken (1 1/2 lb boneless thighs or breasts)
  • Firm tofu, pressed and patted dry, sliced thick — brine briefly in soy or buttermilk then fry same way
  • Cauliflower florets, battered or roasted, for a veggie crunchy option
  • Chickpeas, smashed a bit and pan-fried, less meaty but holds up and adds protein
• Buttermilk
  • Milk + 1 tbsp lemon juice or vinegar per cup, let sit 5 minutes to sour, works great for marinating
  • Plain yogurt thinned with milk or water to pourable consistency, use 1 cup yogurt + enough milk to match texture
• Panko breadcrumbs
  • Crushed cornflakes or crushed tortilla chips for extra crunch, use same volume
  • Regular breadcrumbs mixed with a little oil to mimic panko’s lightness
• Honey (hot honey glaze)
  • Maple syrup or agave nectar for a vegan swap and similar sweetness, 1:1 swap
  • Brown sugar dissolved in a splash of water plus the vinegar for a caramel-y, spicy glaze

Pro Tips

1) Marinate smart: longer = juicier, but not forever. 30 minutes up to about 8 to 12 hours is sweet spot for breasts, thighs can handle overnight. Too long and the meat starts to get mushy, so plan ahead but dont leave it in the buttermilk for days.

2) Lock the crust: after you press the coating on, let the pieces rest on a wire rack for 10 to 15 minutes before frying so the crumbs set and wont fall off. If you want extra crunch double coat, but press it firmly and shake off loose bits so the oil doesnt sputter.

3) Keep oil temp steady and dont crowd the pan: aim for around 350 F, fry in small batches and use a thermometer. If you crowd the skillet the temp crashes and the crust soaks up oil. Drain on a wire rack not paper towels, and keep finished pieces warm in a low oven, uncovered, so they stay crisp.

4) Finish and timing tricks: toss the hot honey on the chicken only the last minute, or brush it on lightly so it doesnt make the whole crust soggy. Serve the yogurt dressing on the side if you want max crunch. Slice avocado and dress it right before serving so it stays green, and toast the nuts last minute for best flavor.

Crispy Hot Honey Chicken Salad With Yogurt Dressing Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I created a Crispy Hot Chicken Salad that pairs sweet honey and cayenne with crisp chicken and nourishing high-protein ingredients to pique your curiosity about the recipe.

Pin

Servings

4

servings

Calories

620

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for trimming and slicing chicken, veg
2. Two medium mixing bowls, one for the buttermilk marinade and one for the dredge
3. Shallow bowl or rimmed plate for the flour/cornstarch/panko mix
4. Heavy skillet or cast iron pan for frying, plus a pair of long tongs
5. Wire rack set over a sheet pan to drain and keep the chicken crisp
6. Instant read thermometer to check chicken hits 165 F
7. Small saucepan and a whisk for the hot honey glaze
8. Measuring cups and spoons, plus a small bowl or jar for whisking the yogurt dressing

Ingredients

• For the crispy chicken

• 1 1/2 lb boneless skinless chicken thighs or breasts (thighs juicier)

• 1 cup buttermilk

• 1 large egg

• 1 cup all purpose flour

• 1/2 cup cornstarch

• 1 cup panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 to 1 tsp cayenne pepper (to taste)

• 1 tsp salt

• 1/2 tsp black pepper

• about 2 cups vegetable or canola oil for frying

• For the hot honey glaze

• 1/2 cup honey

• 1/2 to 1 tsp cayenne pepper or 1 tsp red pepper flakes (to taste)

• 1 tsp apple cider vinegar

• 1 tbsp butter (optional, for shine)

• pinch of salt

• For the yogurt dressing

• 1 cup plain Greek yogurt

• 2 tbsp lemon juice

• 2 tbsp olive oil

• 1 tbsp honey

• 1 small garlic clove, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp chopped fresh dill or parsley (optional)

• Salad components

• 6 cups mixed salad greens (romaine, baby spinach, arugula mix)

• 1 cup shredded red cabbage

• 1 cup cherry or grape tomatoes, halved

• 1 large cucumber, sliced

• 1 carrot, shredded or julienned

• 1/2 red onion, thinly sliced

• 1 avocado, sliced (optional)

• 1/2 cup crumbled feta or goat cheese (optional)

• 2 scallions, thinly sliced

• 1/4 cup toasted sliced almonds or pepitas (optional)

Directions

• Marinate the chicken: cut 1 1/2 lb boneless skinless thighs or breasts into strips or bite sized pieces, then mix with 1 cup buttermilk and 1 large egg, a pinch of salt, and a few grinds of black pepper; let rest in the fridge at least 30 minutes or up to overnight for juicier meat.
• Make the dredge: in a shallow bowl combine 1 cup all purpose flour, 1/2 cup cornstarch, 1 cup panko, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 to 1 tsp cayenne (to taste), 1 tsp salt and 1/2 tsp black pepper; shake off excess marinade from chicken before coating so the crust sticks and does not get soggy.
• Coat the chicken: press each piece into the dry mix so it really clings, tapping off excess. for extra crunch you can double coat: dip quickly back into a little of the buttermilk mixture then into the dry mix again.
• Fry until golden: heat about 2 cups vegetable or canola oil in a heavy skillet to around 350 F (or test with a small piece it should sizzle steadily). Fry the chicken in batches so you dont overcrowd the pan, about 4 to 6 minutes per batch depending on size, until crust is deep golden and internal temp hits 165 F. Drain on a wire rack set over a sheet pan, keep in a 200 F oven if needed to stay warm and crisp.
• Make the hot honey glaze: in a small saucepan warm 1/2 cup honey with 1/2 to 1 tsp cayenne or 1 tsp red pepper flakes, 1 tsp apple cider vinegar and a pinch of salt; stir until combined and barely simmering, remove from heat and whisk in 1 tbsp butter if you want extra shine. If it gets too thick add a teaspoon of water.
• Make the yogurt dressing: whisk together 1 cup plain Greek yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp honey, 1 small minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped fresh dill or parsley if using; taste and adjust lemon or salt.
• Prep the salad base: toss 6 cups mixed salad greens with 1 cup shredded red cabbage, 1 cup halved cherry tomatoes, 1 large cucumber sliced, 1 carrot shredded or julienned, 1/2 red onion thinly sliced and 2 scallions thinly sliced. Slice 1 avocado and crumble 1/2 cup feta or goat cheese, and toast 1/4 cup sliced almonds or pepitas.
• Assemble: arrange the dressed or undressed greens on a platter, top with sliced crispy chicken, drizzle the hot honey over the chicken sparingly so it stays crisp, then spoon or drizzle the yogurt dressing over the salad or serve it on the side.
• Finish and tips: scatter avocado, feta, scallions and toasted nuts on top, serve immediately while chicken is hot. Make ahead tip: keep chicken separate from dressing and honey until serving. Dont overdo the cayenne at first, you can always add more.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 420g
• Total number of serves: 4
• Calories: 620kcal
• Fat: 34g
• Saturated Fat: 7g
• Trans Fat: 0.2g
• Polyunsaturated: 8g
• Monounsaturated: 15g
• Cholesterol: 120mg
• Sodium: 900mg
• Potassium: 800mg
• Carbohydrates: 42g
• Fiber: 6g
• Sugar: 18g
• Protein: 38g
• Vitamin A: 4000IU
• Vitamin C: 35mg
• Calcium: 180mg
• Iron: 3.5mg