Crispy Bbq Chicken Salad Recipe

Place 6 cups of mixed lettuce in a large bowl or divide among 4 serving plates. Scatter 1 cup shredded colby jack cheese evenly over the lettuce. Top with thinly sliced jalapeño (adjust quantity to taste). Keep chilled until ready to assemble.

In a medium bowl combine 1 cup corn, 1 cup rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion and 2 tbsp chopped cilantro.

Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper; pour over the corn mixture and toss to combine. Taste and adjust salt or lime. Refrigerate until assembly.

Marinate: Place 1 lb bite-sized chicken pieces in a bowl with 1/2 cup buttermilk and 1 tsp hot sauce (optional). Mix, cover and refrigerate for at least 20 minutes (or up to 4 hours).

Breading: In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Stir to blend.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Dredge each marinated chicken piece in the flour mixture, pressing to adhere. Shake off excess.

Fry in batches so pieces aren’t crowded: fry 3–6 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if desired.

If you prefer extra crispness or saucy style, toss the finished fried pieces in 2–4 tbsp of the house-made BBQ sauce (see next section) just before plating.

Combine 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp hot sauce or cayenne (optional), 1 tbsp water and 1/4 tsp salt in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 4–6 minutes until slightly thickened and glossy. Remove from heat and cool slightly. Taste and adjust sweetness, acidity or heat. Reserve 2–4 tbsp for tossing chicken, and set the rest in a serving container for drizzling.

Separate onion into rings and pat dry. In a bowl whisk 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. Gradually whisk in 1/2 cup cold sparkling water or beer until a smooth batter forms (batter should coat but not be too thin).

Heat 2 cups vegetable oil in a skillet or fryer to 350°F (175°C). Working in batches, dredge onion rings in a little extra flour if desired, then dip in batter and carefully lower into hot oil. Fry 2–3 minutes per side until golden and crisp.

Remove to a paper towel-lined tray or wire rack and season immediately with a light sprinkle of salt. Serve 1 large ring per salad or break into pieces to garnish.

Assemble and serve

Divide the lettuce and cheese among plates if you haven't already. Spoon 1/2 cup corn & black bean salsa over each salad (approximately). Arrange 4–6 fried chicken pieces per serving on top of the salad. Drizzle 2–3 tbsp house-made BBQ sauce over the chicken and greens (or toss chicken with 2–4 tbsp sauce beforehand for saucier pieces). Garnish each salad with a jalapeño slice and one onion ring. Serve immediately so chicken and onion rings remain crisp.