Chicken Crispers Salad Recipe

Prep the chicken

Trim any excess fat from the chicken tenderloins and pat them dry with paper towels. If some tenders are very thick, butterfly or pound them gently to an even thickness (about 1/2 inch) so they cook evenly.

Buttermilk soak

Place the tenderloins in a shallow bowl and pour the 3 tablespoons of buttermilk over them, turning to coat. Let sit for 10 minutes at room temperature (or up to 30 minutes refrigerated) to tenderize and help the breading adhere.

Make breading mixture

In a shallow dish whisk together the flour, cornstarch, paprika, onion powder, garlic powder, salt, and black pepper. Place the panko breadcrumbs in a separate shallow dish.

Bread the tenders

Working one at a time, dredge each buttermilk-coated tender first in the seasoned flour mixture, pressing lightly to adhere. Shake off excess, then press into panko breadcrumbs to thoroughly coat. Place breaded tenders on a rack to rest for 5 minutes so coating sets.

Heat oil

Pour about 1 to 2 cups (enough to come up ~1/2 inch) of vegetable oil into a large skillet or sauté pan and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds.

Fry the tenderloins

Fry the breaded tenderloins in batches without crowding the pan, 2 to 3 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached. Adjust heat as needed to prevent burning. Drain cooked tenders on a wire rack set over a sheet pan or on paper towels.

Slice for salad

Let the chicken rest 3 minutes, then slice each tenderloin diagonally into bite-size strips (about 1/2-inch thick) for topping the salad.

Prepare greens: place the 6 cups of mixed seasonal greens in a large salad bowl or divide among individual serving plates.

Add tomatoes, eggs, and green onions: scatter the tomato wedges, quartered hard-boiled eggs, and thinly sliced green onions evenly over the greens.

Add tortilla strips: sprinkle the 1/2 cup tortilla strips over the salad for crunch.

Top with chicken: arrange the sliced chicken crispers over the top of the salad while still warm so they contrast with the cool greens.

Dress the salad: drizzle about 2 to 3 tablespoons of ranch or chipotle ranch over each large salad (or toss lightly if serving family-style). If using, add 1 tsp fresh lime juice to the dressing before drizzling for brightness. Serve any additional dressing on the side.

Serve: serve immediately so the tortilla strips remain crisp and the chicken retains some crunch.