Southern Fried Chicken Salad Recipe
hand-breaded chicken breast on a bed of mixed greens with candied walnuts, housemade indigo cornbread croutons, jack + cheddar cheese, hard-boiled egg, charred sweet corn, tomatoes, honey mustard dressing + a side of our nashville hot sauce for dipping
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Ingredients
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Chicken
Salad
Dressing
Cornbread Croutons
Dipping Sauce
Method
Fried Chicken
- 1
Prepare Chicken
In a bowl, combine flour, cornmeal, salt, black pepper, garlic powder, and onion powder. In another bowl, whisk the eggs and buttermilk together.
- 2
Coat Chicken
Dip each chicken breast first into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture until fully coated.
- 3
Fry Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken for about 6-7 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Salad Assembly
- 4
Prepare Salad Base
In a large salad bowl, add mixed greens as the base.
- 5
Add Toppings
Slice the fried chicken and layer it on top of the mixed greens. Add candied walnuts, shredded jack and cheddar cheese, quartered hard-boiled eggs, charred sweet corn, and diced tomatoes.
Dressing Preparation
- 6
Make Dressing
In a small bowl, whisk together honey, Dijon mustard, mayonnaise, apple cider vinegar, salt, and black pepper until smooth.
Cornbread Croutons
- 7
Prepare Croutons
Preheat the oven to 375°F (190°C). Cut the indigo cornbread into small cubes and toss with olive oil. Spread in a single layer on a baking sheet and bake for 10-15 minutes until golden and crispy.
