Fried Chicken Salad Recipe

Prepare chicken

Pat chicken breasts dry and slice each breast into 3/4-inch strips (or cut to preferred bite size). Pound slightly if uneven so pieces are uniform in thickness.

Marinate

Place chicken strips in a bowl. Add 3 tablespoons buttermilk and 1 lightly beaten egg. Toss to coat and let sit 10 minutes (or refrigerate up to 1 hour) to tenderize and help coating adhere.

Make dry mix

In a shallow bowl or plate combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine.

Dredge

Working in batches, remove chicken from buttermilk/egg, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Place on a wire rack or plate.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to reach ~1/4-inch depth (or use more for shallow frying). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles on contact.

Fry chicken

Fry chicken in batches so pieces do not crowd the pan. Cook 2–3 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer cooked pieces to a paper towel-lined plate to drain briefly.

Keep warm

If making ahead, keep fried chicken on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to stay crisp while you finish the salad and dressing.

Combine 1/4 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 1/4 cup buttermilk, 1 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard in a small bowl. Add 1 tablespoon chopped fresh chives, 1/2 teaspoon dried dill, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or thin with extra buttermilk (1 teaspoon at a time) to desired consistency. Refrigerate until ready to use.

Prepare vegetables: in a large salad bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cucumber sliced, 1/4 thinly sliced red onion, 1/2 cup shredded carrot, and sliced avocado. Toss gently to combine.

Dress salad: Drizzle about half of the dressing over the greens and toss lightly to coat. Reserve remaining dressing for serving.

Top with chicken: Arrange the warm fried chicken strips on top of the dressed salad.

Finish and serve: Sprinkle optional 1/4 cup shredded cheese and 1/2 cup croutons over the salad if using. Serve immediately with lemon wedge on the side and extra dressing passed separately.

All components are timed so the fried chicken is warm and the greens are crisp. For a lighter version, oven-bake chicken at 425°F (220°C) on a lightly oiled sheet for 15–20 minutes, turning once, until golden and cooked through.