Buffalo Chicken Salad Recipe

Prep chicken

Pat chicken tenderloins dry with paper towels; trim any thin bits so pieces are roughly uniform thickness (about 1/2"–3/4").

Make dredge and egg wash

In a shallow bowl, whisk together flour, cornstarch, salt, black pepper, paprika, and garlic powder. In a second bowl, whisk buttermilk and the egg until combined.

Coat chicken

Working one at a time, dip each tender first in the buttermilk-egg mixture, letting excess drip off, then press into the flour mixture until evenly coated. Place coated tenders on a wire rack or plate.

Fry chicken

Pour vegetable oil into a heavy skillet to a depth of about 1/2" (or use a fryer) and heat to 350°F (175°C). Carefully add tenders in a single layer without crowding and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate to drain for 2 minutes.

Make buffalo sauce and toss

While chicken rests, melt unsalted butter in a small saucepan over low heat. Add Frank's RedHot and stir until combined and warm. Place fried tenders in a mixing bowl, pour sauce over them, and toss gently to coat evenly.

Prepare vegetables: halve or quarter cherry tomatoes if large. Slice cucumber into half-moons about 1/4" thick. Place mixed salad greens in a large bowl or divide among plates.

Add toppings: scatter cucumber slices, cherry tomatoes, and chopped bacon over the greens. Crumble bleu cheese evenly across the salad.

Place chicken: arrange 4–6 buffalo-sauced chicken tenders (depending on size) on top of each portion of salad.

Dress the salad: drizzle Miss Fancy's Ranch dressing over the salad (about 2 tbsp per serving) and, if desired, add the optional teaspoon of lemon juice to the dressing to brighten flavor before pouring.

Garnish and serve: finish with a sprinkle of chopped chives (or green onions) and a grind of black pepper. Serve immediately while chicken is hot and crisp.