Honey Fried Chicken Salad Recipe

Marinate

Pat chicken tenders dry and place in a shallow bowl. Pour buttermilk over chicken, add hot sauce if using, stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Prepare Coating

In a shallow dish combine flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix thoroughly so cornstarch is evenly distributed.

Bread the Chicken

Remove one piece of chicken from buttermilk, letting excess drip off, then dredge in the flour mixture pressing lightly to adhere. Place breaded tenders on a wire rack or plate and repeat until all pieces are coated.

Fry

Pour about 1/2-inch to 3/4-inch of vegetable oil into a large skillet and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds. Fry the tenders in batches (do not overcrowd), 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack.

Glaze with Honey

While the chicken is still hot, brush each tender lightly with 1/2 teaspoon honey (total ~2 tbsp) so it gets a subtle sweet glaze. Let rest 2 minutes so glaze sets.

In a small bowl or jar combine mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Whisk or shake vigorously until smooth. Add the optional teaspoon of water if you prefer a thinner consistency. Taste and adjust seasoning or honey for sweetness. Chill until ready to serve.

Divide mixed greens among 4 plates or two large bowls (about 5 cups total). Evenly distribute diced tomatoes, crumbled bacon, shredded cheddar, and thinly sliced red onion over the greens.

Slice the honey-glazed chicken tenders into 3–4 pieces each (or leave whole) and arrange on top of each salad portion.

Drizzle the signature honey mustard dressing over each salad to taste (about 1 1/2 to 2 tablespoons per serving) or serve the dressing on the side. Garnish with chopped chives or parsley if using.

Serve immediately while chicken is warm so the glaze is slightly tacky. Leftover dressing can be refrigerated up to 5 days.