Why You’ll Love This Recipe

Crunchy Hot Honey Chicken Salad combines crispy, golden chicken with a spicy-sweet drizzle of hot honey, layered over a bed of fresh greens and crunchy vegetables. This salad delivers the perfect balance of heat, sweetness, and texture, making it a standout option for lunch or dinner. It’s satisfying, bold in flavor, and easy to customize.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts (boneless, skinless)buttermilkhot saucecornflakes (crushed)all-purpose floureggsalt and peppergarlic powderpaprikaolive oil or cooking sprayspring mix or romaine lettucecherry tomatoescucumbersred onionsavocadosliced almonds (optional)

Hot Honey:
honeyred pepper flakesapple cider vinegar

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pound the chicken breasts to even thickness. Marinate in buttermilk and a splash of hot sauce for at least 30 minutes (or overnight for best flavor).

In a bowl, mix crushed cornflakes, flour, garlic powder, paprika, salt, and pepper.

Remove chicken from marinade, let excess drip off, then dip in beaten egg and coat thoroughly in the cornflake mixture.

Place on the prepared baking sheet, spray lightly with cooking spray, and bake for 20-25 minutes or until golden and cooked through, flipping halfway.

While the chicken bakes, make the hot honey by warming honey with red pepper flakes and a splash of apple cider vinegar in a saucepan. Simmer for 2-3 minutes.

Assemble the salad by layering lettuce, sliced cucumbers, cherry tomatoes, red onions, and avocado.

Slice the baked chicken and place on top of the salad. Drizzle with hot honey and sprinkle with sliced almonds if desired.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesMarinating time: 30 minutes (or overnight)Baking time: 25 minutesTotal time: 1 hour 15 minutes (with marinating)

Variations

Swap cornflakes for panko breadcrumbs for a different crunch.

Use maple syrup mixed with hot sauce as an alternative hot honey drizzle.

Add crumbled feta or blue cheese for extra creaminess.

Make it a wrap by serving in a tortilla instead of a bowl.

storage/reheating

Store the components separately to maintain crispness.Refrigerate chicken in an airtight container for up to 3 days.Reheat in the oven or air fryer to preserve crunch.Assemble salad fresh before serving.

FAQs

Can I use pre-cooked chicken?

Yes, but breading and baking fresh chicken gives the best texture and flavor.

Is the hot honey very spicy?

It’s mildly spicy; adjust red pepper flakes to taste.

Can I fry the chicken instead of baking?

Absolutely, shallow or deep fry for a crunchier finish.

What greens work best?

Spring mix, romaine, or even kale all work well.

Can I make this gluten-free?

Yes, use gluten-free flour and cornflakes.

Can I skip the hot honey?

Yes, but the sweet-spicy glaze is key to the signature flavor.

Is this recipe meal prep friendly?

Yes—store chicken, honey, and salad separately, and assemble when ready to eat.

What if I don’t have buttermilk?

Use milk with a splash of vinegar or lemon juice as a substitute.

Can I use chicken thighs?

Yes, boneless, skinless thighs work great too.

What dressing pairs well?

The hot honey acts as a light dressing, but a drizzle of ranch or vinaigrette also works.

Conclusion

Crunchy Hot Honey Chicken Salad is a vibrant, flavorful dish that combines crispy, spicy-sweet chicken with fresh veggies for a satisfying, well-balanced meal. It’s easy to make, endlessly customizable, and perfect for a hearty lunch or dinner. This salad delivers bold flavor and crunchy satisfaction in every bite.