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Fried Chicken Salad Recipe

Name: Betty C's Bar and Grills Fried Chicken Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 cup buttermilk; 1 tsp hot sauce (optional); 1 cup all-purpose flour; 2 tbsp cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 2 unit eggs; 2 cups vegetable oil (for frying); 6 cups mixed salad greens (lettuce, arugula, spinach); 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 0.25 cup red onion, thinly sliced; 0.5 cup shredded carrots; 1 unit avocado, sliced (optional); 0.5 cup mayonnaise; 0.25 cup plain Greek yogurt; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp water (to thin); 2 tbsp fresh parsley or chives, chopped; 0.25 cup parmesan shavings or crumbled feta; 2 unit lemon wedges

Inspired by Betty C's Bar and Grill

Time50m

Serves4

Make Fried Chicken Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fried Chicken

1 lb boneless skinless chicken thighs or breasts

1 cup Buttermilk

1 tsp hot sauce (optional)

1 cup 00 bread flour

2 tbsp Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 unit Eggs

2 cups vegetable oil (for frying)

Salad Base

6 cups mixed salad greens (lettuce, arugula, spinach)

1 cup Cherry tomatoes, halved

1 cup Cucumber, sliced

1/4 cup Red onion, thinly sliced

1/2 cup shredded carrots

1 unit avocado, sliced (optional)

Dressing

1/2 cup Mayonnaise

1/4 cup plain Greek yogurt

1 tbsp ReaLemon lemon juice

1 tsp Dijon mustard

1 tsp Honey

1 clove Garlic, minced

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp water (to thin)

Garnish & Optional Add-ins

2 tbsp fresh parsley or chives, chopped

1/4 cup parmesan shavings or crumbled feta

2 unit lemon wedges

Method

Fried Chicken

Prep the chicken

Cut chicken into 1/2- to 3/4-inch strips or bite-size pieces. Pat dry with paper towels. Place chicken pieces in a bowl and pour buttermilk over them. Add hot sauce if using, stir to coat, cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor.

Make the coating

In a shallow bowl or wide plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper. In a second shallow bowl, beat the eggs until smooth.

Coat the chicken

Working one piece at a time, let excess buttermilk drip off, dip chicken into the flour mixture to lightly coat, then into the beaten eggs, and finally back into the flour mixture for a double-coated, crisp crust. Press the flour onto the surface to ensure it adheres. Place coated pieces on a rack while you heat the oil.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry chicken in batches without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer fried chicken to a paper towel-lined plate or wire rack and let rest 5 minutes.

Salad Base

While the chicken marinates or fries, assemble the salad. In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrots. If using avocado, slice and add just before serving to avoid browning. Toss gently to distribute ingredients.

Dressing

In a small bowl, whisk together mayonnaise, plain Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt and black pepper. If the dressing is too thick, whisk in water 1 teaspoon at a time (up to 1 tablespoon) until desired consistency is reached. Taste and adjust seasoning or acidity (add more lemon or honey to balance).

Assembly & Finish

Divide the salad among 4 plates or serve family-style in a large bowl. Drizzle dressing over the salads (or serve on the side). Top each portion with several pieces of the hot fried chicken. Sprinkle with chopped parsley or chives and parmesan shavings or crumbled feta. Serve with lemon wedges for squeezing over the chicken for brightness.

Leftovers: Store dressing separately in the refrigerator up to 4 days. Keep fried chicken in an airtight container and reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.