hot honey chicken and brussels sprout salad with brown butter vinaigrette
serves 4 | total time: 30 minutes
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For the brown butter vinaigrette:
1 stick salted butter, divided
3 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp lemon juice
1 tsp honey
1 1/2 tsp dijon mustard
pinch of salt
For the hot honey:
remaining browned butter
1/3 cup honey
1/4 cup Frank’s hot sauce
For the chicken:
8 chicken thighs
2-3 tbsp dijon mustard
3 cups cornflakes
1 tsp onion powder
1 tsp garlic powder
1/4 tsp white pepper
1 tsp salt
oil spray
For the salad:
1 1/2 lbs brussels sprouts, sliced thin
1 large honey crisp apple
100 g white cheddar
1/3-1/2 cup dried cranberries
crispy onions for garnish
✨simplify:
use chicken fingers or nuggets in place of making the chicken
use pre-shredded sprouts (I find them at whole foods or most grocery stores in a bag near the lettuce)
⏰ make ahead:
prep your sprouts in advance
prep your dressing + hot honey in advnace
prep + cook your chicken in advance and pop in the air fryer to reheat before tossing in the hot honey
📦 storing: keep chicken + crispy onions separate, store everything in airtight containers in the fridge for up to 4 days but best within a day or two.
🔄leftovers: reheat chicken in the air fryer or oven for a few minutes for best results.
🌾make it GF: ✅ use GF cornflakes or panko to coat the chicken and ensure your crispy onions are also - or skip, or make your own
🧀make it DF: ❌ unfortunately the brown butter is key here and vegan butter does not brown the same
Pre-recipe prep:
✅ shred your brussels sprouts - I like to use a mandoline as it’s a lot faster
✅ matchstick your apples and toss in just a touch of lemon juice so they don’t brown (or cut them right before using)
prep your chicken
preheat oven or airfryer to 400F. Add 3 cups cornflakes to a bag and whack them with something flat to crush them(1). Pour into a shallow pan or plate with 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp white pepper and 1 tsp salt. Toss together.
toss chicken in 2-3 tbsp of dijon mustard (I like to do this in the same bag as the cornflakes after). Dip chicken in the cornflake mix, patting to coat, and set on a wire rack on top of a baking sheet(2) (if you’re using the oven this is for best crispiness - or just place directly in the air fryer if using). Spray the pieces with more oil(3) and place into the oven or air fryer at 400F for about 10-15 minutes until cooked through to 170F, flipping halfway.
make your sauces
brown 1 stick of butter in a small frying pan over medium high heat, stirring frequently(1). It should bubble aggressively and then start to brown after about 5 minutes. Once you see lots of brown bits and it smells nice and nutty, set aside 4 tbsp in a small bowl for you dressing(2) (ensure you get scoop as much of the brown bits for the dressing when measuring as that’s the most important part).
return the pan with remaining butter to the stove and add in 1/3 cup honey and 1/4 cup Frank’s hot sauce(4,5). Stir well and cook until it thickens slightly(6) (about 3 minutes). Set aside and reheat if it thickens up too much before use.
with initial 4 tbsp of butter, make your dressing. Add in: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 2 tsp lemon juice, 1 tsp honey, 1 1/2 tsp dijon mustard and a pinch of salt and whisk really well(4). It will thicken as the butter cools, if it’s too thick add a splash more oil or pop in the microwave for a few seconds.
assemble your salad
to a large bowl, add shredded sprouts, dried cranberries, matchstick apples and finely grated cheese (reserving a bit to top with later) and pour in dressing(1,2). Toss well and top with crispy onions.
serve with sliced chicken and drizzle everything in hot honey(3).
⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.
For the brown butter vinaigrette:
olive oil: any neutral tasting oil
For the hot honey:
frank’s hot sauce: frank’s works best but use your favorite
For the chicken:
chicken thighs: 4 breasts butterflied also works
dijon mustard: use 1/4 cup greek yogurt with a pinch of salt as a binder instead
onion/garlic powder: use double of either instead
white pepper: black works fine
For the salad:
honey crisp apple: any sweet apple works
white cheddar: white cheddar looks the best but really you can use any cheese you want even blue would be great
dried cranberries: great for a pop of sweet but can skip
crispy onions: something crispy like crushed chips or tortillas
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