Buttermilk Fried Chicken Salad Recipe
Indulge in our Buttermilk Fried Chicken Salad, featuring tender, crispy fried chicken marinated in rich buttermilk and served atop a bed of fresh, crisp greens. This delightful dish is tossed with seasonal vegetables and drizzled with a zesty house-made dressing, creating a perfect harmony of flavors and textures. Each bite is a satisfying blend of crunch and savory goodness that will leave you craving more.
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Ingredients
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For the Buttermilk Fried Chicken
For the Salad
Method
Preparing the Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs to the mixture, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2
Dredge the Chicken
In a shallow dish, add the all-purpose flour. Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge each piece in the flour, pressing lightly to adhere.
- 3
Fry the Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the dredged chicken thighs, cooking in batches if necessary. Fry until golden brown and crispy, about 6-8 minutes per side. Remove and drain on paper towels.
Assembling the Salad
- 4
Prepare the Salad
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
- 5
Add the Chicken
Once the chicken has cooled slightly, slice it into strips and add it to the salad.
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
- 7
Serve
Top the salad with crumbled feta cheese and serve immediately.
