Crispy Buffalo Chicken Salad Recipe

Rinse and dry the romaine and iceberg lettuce. Chop or tear into bite-sized pieces and combine in a large bowl. Halve the cherry tomatoes and add to the bowl. Thinly slice the red onion into half-moons and add. Sprinkle the crumbled gorgonzola and shredded cheddar over the top; toss lightly to combine and set aside in refrigerator until ready to serve.

Prepare chicken

Slice the chicken breast into 1/2-inch thick strips. Place strips into a bowl and pour 1/2 cup buttermilk over them. Let marinate 10–15 minutes at room temperature (or up to 1 hour in the refrigerator).

Make dry mix

In a shallow dish combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well so the cornstarch is evenly distributed.

Dredge and fry

Heat a heavy skillet over medium-high heat and add enough vegetable oil to reach about 1/4-inch depth (approximately 1 cup). Heat oil to 350°F (175°C) or until a pinch of flour sizzles on contact. Remove chicken from buttermilk, letting excess drip off, then dredge each strip thoroughly in the flour mixture, pressing so the coating adheres. Fry chicken in batches, careful not to overcrowd, 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate to drain.

Toss in buffalo sauce

In a small saucepan or microwave-safe bowl, melt 1 tablespoon butter and stir in 1/4 cup hot sauce until combined and warm. Toss the drained crispy chicken strips in the buffalo sauce until well coated. Keep warm.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon lemon juice, 1/2 teaspoon white vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Fold in 1/4 cup crumbled bleu cheese, leaving some larger chunks for texture. Taste and adjust seasoning or thin with an extra tablespoon of buttermilk if you prefer a looser dressing. Chill until ready to serve.

Divide the dressed lettuce mixture among 2 plates or bowls. Arrange hot buffalo chicken strips on top of each salad. Drizzle 2–3 tablespoons of the chunky bleu cheese dressing over each portion (or serve on the side). Garnish with a pinch of chopped fresh parsley and an extra dash of hot sauce if desired.

Serve immediately so the chicken remains crispy. Leftover dressing keeps in an airtight container in the refrigerator for up to 3 days; leftover chicken is best eaten within 24 hours and can be reheated briefly in a 400°F (200°C) oven to crisp.