Crispy Chicken Salad Recipe

Prep the chicken

Slice the chicken breasts horizontally into 1/2-inch thick cutlets or pound gently to an even 1/2-inch thickness. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Marinate

Place the chicken cutlets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and helps the coating adhere.

Prepare the coating

In a wide shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly combined.

Coat the chicken

Remove a piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess and set on a wire rack. Repeat with remaining pieces.

Fry

Heat a large skillet over medium-high heat and add vegetable oil to reach about 1/4-inch depth (approximately 1 cup). When oil registers 350°F (175°C) or a small pinch of flour sizzles, add chicken in a single layer without crowding. Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked chicken to a paper towel-lined plate or wire rack and let rest 5 minutes. Slice into 1/2-inch strips for the salad.

While the chicken rests, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, olive oil, salt and black pepper in a small bowl until smooth. Taste and adjust seasoning or acidity with additional lemon or salt. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot and avocado slices. Toss gently to mix.

Add sliced crispy chicken on top of the salad. Drizzle the prepared dressing over the salad (start with about half and add more to taste) and toss gently so the chicken retains crust as much as possible. Sprinkle crumbled feta or blue cheese if using.

Finish with chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the chicken. Serve while chicken is still warm for best texture.