Description
A restaurant-quality fried chicken salad featuring juicy buttermilk-marinated chicken, crunchy breading, and a creamy homemade honey mustard dressing over fresh greens.
Ingredients
1.5 lbs chicken thighs, cut into bite-sized pieces
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Salt and black pepper to taste
Vegetable oil for frying
6 cups chopped Romaine lettuce
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 cup shredded cheddar cheese
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup mayonnaise
1 tbsp apple cider vinegar
Instructions
Step 1: In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 4 hours to tenderize.
Step 2: In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Step 3: Remove chicken from buttermilk and dredge each piece thoroughly in the flour mixture, pressing to ensure a thick coating.
Step 4: Heat oil in a heavy skillet to 350°F. Fry the chicken in batches for 5-7 minutes until golden brown and cooked through.
Step 5: To make the dressing, whisk together honey, Dijon mustard, mayonnaise, and apple cider vinegar until smooth.
Step 6: In a large bowl, toss the greens, tomatoes, and cucumbers together.
Step 7: Top the salad with the warm fried chicken, shredded cheese, and a generous drizzle of the honey mustard dressing before serving.
Notes
For the crispiest results, ensure your chicken is at room temperature for 15 minutes before frying and never crowd the pan.
- Prep Time: 20M
- Cook Time: 15M
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 Large Salad Bowl
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
