Fried Chicken Salad Recipe

Marinate

Trim excess fat from the chicken. If using breasts, slice into 1/2–3/4 inch strips or cut into bite-size pieces. In a bowl combine buttermilk and hot sauce. Add chicken, cover, and refrigerate 30–60 minutes (or up to 4 hours).

Prepare dredge

In a shallow dish whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder. In a second shallow dish beat the egg lightly; you can add a splash (1 tbs) of the marinade but not required.

Heat oil

Pour about 1" of vegetable oil into a heavy skillet (use a cast-iron or stainless skillet). Heat over medium-high to 350°F (175°C). If you do not have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Dredge and fry

Remove a piece of chicken from the marinade, let excess drip, dip into beaten egg, then press into the flour mixture to coat thoroughly. Shake off excess. Fry in batches without overcrowding, 3–4 minutes per side for strips (longer for thicker pieces) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Use tongs to turn pieces gently.

Drain and rest

Transfer fried chicken to a wire rack set over a baking sheet or to paper towels to drain for 3–5 minutes. Keep warm in a 200°F (95°C) oven if making ahead briefly.

While the chicken marinates or fries, prepare vegetables. Halve cherry tomatoes. Peel and thinly slice cucumber and red onion. Slice or dice avocado right before serving to avoid browning. In a large bowl combine mixed greens, cherry tomatoes, cucumber, red onion, shredded carrot and chopped fresh herbs.

Whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, honey, Dijon mustard, minced garlic, salt, black pepper and olive oil in a small bowl until smooth. Taste and adjust salt, acidity (lemon) or sweetness (honey) to preference. If you prefer a thinner dressing, whisk in 1–2 tbs water until desired consistency.

Toss the salad greens and vegetables with about half the dressing to lightly coat (reserve some dressing for guests to add more). Arrange salad on plates or a large platter.

Slice or leave fried chicken pieces whole and arrange on top of the dressed greens. Drizzle remaining dressing over chicken if desired.

Sprinkle toasted nuts and grated Parmesan over the salad for texture and finish. Serve immediately while chicken is hot and crisp.