Crispy Chicken Club Recipe

Prep the chicken

Trim any excess fat from the chicken breasts. If breasts are thick, slice each horizontally to make 2 thinner cutlets (or pound gently to about 1/2-inch thickness) so they cook quickly and evenly.

Marinate

Place chicken in a shallow dish or zip-top bag. Combine 1 cup buttermilk and 1 tablespoon hot sauce, pour over chicken to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Prep the dredge

In a wide shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, beat 2 eggs. Remove chicken from marinade, letting excess drip off, and first dip into beaten eggs, then press into the flour mixture, coating thoroughly. For extra crispness, repeat the egg and flour step for a double coating.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2 inch and heat over medium-high until shimmering (350°F/175°C ideally). Add chicken pieces, taking care not to crowd the pan. Fry 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and rest 5 minutes; this keeps crust crisp.

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, 2 tablespoons sour cream, 2 minced garlic cloves, 1 tablespoon lemon juice, 1/2 tsp dijon mustard, 1/2 tsp honey, and chopped chives (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thickness: add a tablespoon more buttermilk to thin or a bit more mayo to thicken. Refrigerate for at least 15 minutes to let flavors meld.

While chicken rests, prepare the salad base. Place 6 cups mixed greens into a large bowl. Slice the avocado in half, remove pit, scoop out flesh and slice or dice; toss immediately with a squeeze of lemon if desired to prevent browning. Slice tomato into wedges if using. Chop cooked bacon into bite-size pieces. Shred or thinly slice white cheddar.

Slice the rested crispy chicken into 1/2-inch strips. Divide mixed greens among 2 plates (servings). Arrange avocado slices, tomato wedges, bacon pieces, and white cheddar over the greens. Top each salad with an equal portion of sliced crispy chicken.

Drizzle 2–3 tablespoons of the chilled buttermilk garlic dressing over each salad (or serve dressing on the side). Finish with a light sprinkle of kosher salt and freshly cracked black pepper to taste. Serve with lemon wedges on the side for an extra bright squeeze.

Leftovers: store chicken separate from greens and dressing. Keep dressing refrigerated up to 4 days.