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Buttermilk-fried Chicken Salad


for 4 servings

  • 8 boneless, skinless chicken thighs
  • oil, for frying
  • 10 oz (285 g) spring mix green
  • 2 roma tomatoes, sliced
  • 1 large cucumber, sliced
  • 1 red onion, sliced thin

Buttermilk Marinade

  • 2 cups (480 mL) buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper

Dill Dressing

  • 1 ½ cups (425 g) plain greek yogurt
  • 3 tablespoons fresh dill, chopped
  • 1 tablespoon garlic powder
  • 2 tablespoons lemon juice

Seasoned Flour

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder


  1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
  2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
  3. In a medium bowl, combine all ingredients for seasoned flour.
  4. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
  5. Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
  6. 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.
  7. 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.
  8. Enjoy!




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