Southern Fried Chicken Salad Recipe

Marinate

Place chicken tenders in a shallow bowl or zip-top bag. Whisk 1 cup buttermilk with 1 tablespoon hot sauce, then pour over the chicken so tenders are fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the meat.

Prep dry mix and egg wash

In a shallow dish combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (if using). In a second shallow bowl whisk 2 eggs with 2 tablespoons milk until blended.

Dredge

Working one piece at a time, remove a tender from the buttermilk (letting excess drip off), dip into the seasoned flour mixture to coat, then into the egg wash, and back into the flour mixture pressing firmly to create a thick, even breading. Place on a rack and repeat with remaining tenders. For extra crispiness, let breaded tenders rest 10 minutes so the crust adheres.

Fry

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches (about 3–4 cups). Heat oil over medium-high heat to 350°F (175°C). Fry chicken in batches without crowding—3 to 4 minutes per side, turning once—until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked tenders to a wire rack set over a baking sheet and season lightly with 1/4 teaspoon kosher salt while hot. Let rest 5 minutes.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/2 cup buttermilk until smooth. Add 2 minced garlic cloves, 2 tablespoons chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust consistency with a little more buttermilk if you prefer a thinner dressing. Chill for at least 15 minutes to allow flavors to meld.

In a large bowl combine 3 cups spring mix, 2 cups chopped romaine, 1 cup halved cherry tomatoes, 1/2 cup shredded carrots, 1/2 cup shredded cheddar and optional 1/4 cup sliced red onion. Toss gently to mix.

Slice the fried chicken tenders into 1/2-inch strips. Arrange the tossed greens on individual plates or a single large platter. Top with sliced chicken, then drizzle 3 to 4 tablespoons (or to taste) of the buttermilk garlic ranch over each salad. Garnish with a grind of black pepper and lemon wedges if using.

Serve immediately while chicken is still warm to maintain contrast between hot chicken and cool greens. Leftover dressing keeps 3–4 days refrigerated; leftover chicken is best reheated in a 375°F oven for 8–10 minutes to re-crisp.