Buttermilk-fried Chicken Salad
featured in Fried Chicken Inspired Recipes
Who says salad has to be boring? This salad features crispy buttermilk fried chicken, mixed greens, cherry tomatoes, and a homemade dilly ranch dressing. The seasoned flour takes it up a notch so don't skip it!
92% would make again
Ingredients
for 4 servings
- 8 boneless, skinless chicken thighs
- oil, for frying
- 10 oz spring mix green (285 g)
- 2 roma tomatoes, sliced
- 1 large cucumber, sliced
- 1 red onion, sliced thin
Buttermilk Marinade
- 2 cups buttermilk (480 mL)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Dill Dressing
- 1 ½ cups plain greek yogurt (425 g)
- 3 tablespoons fresh dill, chopped
- 1 tablespoon garlic powder
- 2 tablespoons lemon juice
Seasoned Flour
- 2 cups all-purpose flour (250 g)
- 1 tablespoon salt
- 1 ½ teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
Nutrition Info
- Calories 728
- Fat 19g
- Carbs 85g
- Fiber 6g
- Sugar 20g
- Protein 53g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
- In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
- In a medium bowl, combine all ingredients for seasoned flour.
- Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
- Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
- Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
- Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
- Enjoy!
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