# How-To:
01 - Cut chicken breasts into strips. Whisk buttermilk with garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken strips, toss to coat thoroughly, and marinate for 15 minutes or overnight for maximum flavor.
02 - Arrange flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, allowing excess to drip off. Dredge each strip first in flour, shaking off excess, then press firmly into panko to coat evenly.
03 - Pour 1/2 inch vegetable oil into a large skillet and heat over medium-high until shimmering. Fry chicken strips in batches, cooking 3-4 minutes per side until deep golden brown and cooked through to 165°F. Transfer to paper towels to drain.
04 - Combine honey, hot sauce to taste, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Stir constantly until warmed through and fully blended. Remove from heat before boiling.
05 - Combine chopped romaine, cucumber, cherry tomatoes, red onion, and fresh herbs in a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a separate bowl until emulsified.
06 - Toss salad with dressing until lightly coated. Arrange on plates, top with crispy chicken strips, drizzle generously with hot honey, and scatter roasted seeds over everything. Serve immediately while chicken remains crisp.
