Buttermilk Fried Chicken Salad Recipe

Line a small baking sheet or plate with parchment paper. In a small skillet over medium heat, melt the butter with the sugar until the sugar dissolves and the mixture bubbles slightly (about 1 minute). Add the walnuts and toss to coat.

Continue cooking, stirring constantly, for 2–3 minutes until the sugar caramelizes and coats the walnuts. Stir in cayenne, smoked paprika, and fine salt. Transfer walnuts to the prepared parchment and spread into a single layer to cool. Break apart when cool.

In a blender or food processor combine mayonnaise, sour cream (or Greek yogurt), parsley, chives, tarragon or basil (if using), lemon juice, white wine vinegar, garlic, anchovy paste (if using), olive oil, salt, and pepper.

Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt, lemon, or herbs as needed. If dressing is too thick, thin with 1–2 teaspoons water or more lemon juice to reach desired consistency. Chill until ready to use.

Cut the chicken into 1"–1.5" wide strips (for strips) or bite-size pieces for salad (or leave small thighs whole). Place chicken in a bowl and pour in buttermilk and hot sauce; stir to coat. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Set up a rack or plate lined with paper towels for draining.

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to adhere. For extra-crispy coating, return dredged pieces briefly to the buttermilk, then dredge again in flour (double-dip). Shake off excess.

Carefully add chicken pieces to the hot oil in a single layer (do not overcrowd). Fry until golden brown and cooked through: about 3–4 minutes per side for strips, 6–8 minutes for thicker pieces, turning as needed. Internal temperature should reach 165°F (74°C).

Transfer fried chicken to the prepared rack or paper towels to drain and rest for 3–5 minutes. If desired, sprinkle a pinch of fine salt over the hot pieces.

Core the Granny Smith apple and slice thinly into half-moons. To prevent browning, toss briefly with a squeeze of lemon juice.

In a large bowl, toss mixed salad greens with about half of the green goddess dressing (add more to taste) until lightly coated. Divide greens among 4 plates or two large bowls.

Top each portion with sliced Granny Smith apple, crumbled bleu cheese, sliced green onions, chopped parsley, and a sprinkle of the spicy candied walnuts.

Slice or arrange the rested buttermilk fried chicken over the salads. Drizzle additional green goddess dressing over the chicken and greens, or serve the dressing on the side. Garnish with lemon wedges.

Serve immediately while chicken is still warm so you retain crispness.