Crispy Chicken Salad Recipe

Wash and dry the iceberg and green leaf lettuce. Chop or tear into bite-sized pieces and place in a large bowl.

Trim and thinly slice radishes; slice cucumber; shred carrots if not already shredded; thinly slice red onion; core and cut tomatoes into wedges. Add all vegetables to the bowl with the lettuce and toss gently to combine.

Prep the chicken

If chicken pieces are thick, pound to an even 1/2" thickness or slice into strips. Pat dry with paper towels and set aside.

Marinate

In a bowl, mix buttermilk with hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and seasons the meat.

Make the coating

In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk to evenly distribute the seasonings.

Dredge

Remove chicken from buttermilk letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. For extra crispiness, dip back into the buttermilk briefly and dredge again for a double coating.

Heat oil and fry

Pour vegetable oil into a heavy skillet to a depth of about 1/2" (or heat a fryer to 350°F / 175°C). Heat oil over medium-high heat until it reaches 350°F or a small pinch of flour sizzles on contact. Fry chicken in batches without crowding, 3–5 minutes per side for strips or until internal temperature reaches 165°F (74°C) and coating is golden brown. Adjust time for thicker pieces. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crispy. Lightly season with a pinch of salt while hot.

If desired, slice fried chicken into strips or bite-sized pieces for serving on the salad.

In a small bowl, whisk together mayonnaise, yogurt (or sour cream), lemon juice, olive oil, honey, salt and pepper until smooth. Taste and adjust seasoning—add more lemon for tang, honey for sweetness, or a pinch more salt if needed.

Just before serving, pour the dressing over the tossed salad and gently toss to coat evenly, or serve the dressing on the side.

Top the dressed salad with the warm crispy chicken pieces. Sprinkle chopped parsley or cilantro over the top and serve with lemon wedges on the side.

Serve immediately so the chicken remains crispy. Leftover chicken can be kept separate and reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.