Buffalo Chicken Salad Recipe

Preheat the oven to 375°F (190°C). Toss the 2 cups cubed day-old bread with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until evenly coated.

Spread the bread cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a rack.

Marinate: In a bowl, combine 1/2 cup buttermilk and 1 tablespoon hot sauce. Add 1 pound chicken tenders, toss to coat, and refrigerate 20–30 minutes (or up to 2 hours) to tenderize and flavor.

Prepare coating: In a shallow dish mix 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Dredge: Remove chicken from marinade, let excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess.

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to come about 1/2–1 inch up the sides (about 2 cups).

Fry: Working in batches, fry the tenders 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

In a small saucepan over low heat melt 3 tablespoons butter. Add 1/2 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce and 1/8 teaspoon salt.

Whisk continuously until the butter is fully incorporated and the sauce is smooth, about 1–2 minutes. Remove from heat.

Tossing: Place the fried chicken tenders in a large bowl. Pour the warm wing sauce over the tenders and toss gently until each piece is evenly coated. Keep a few whole tenders plain if you prefer a mix of sauced and unsauced.

Prepare vegetables: Slice or chop the tomato to yield about 1 cup (diced or wedges) and thinly slice 1/4 cup red onion. Place 6 cups mixed field greens in a large serving bowl or divide among plates.

Add toppings: Scatter the diced tomato, sliced red onion and 1/2 cup shredded cheddar over the greens. Add the cooled homemade croutons.

Slice the sauced chicken tenders into 1/2–inch strips (or leave whole) and arrange them over the salad.

Finish and serve: Drizzle optional 1/2 cup blue cheese or ranch dressing around or serve on the side. Add a squeeze of lemon juice if desired. Serve immediately while chicken is warm and croutons are crisp.