Fried Chicken Salad Recipe

Marinate

Place the chicken tenders in a bowl or zip-top bag. Whisk 1 cup buttermilk with 1 tsp hot sauce (if using). Pour over the chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

Prepare dredge

In a shallow bowl or dish combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, 3/4 tsp black pepper and 1/4 tsp cayenne (if using). Mix thoroughly to distribute spices.

Egg wash

In a separate shallow bowl whisk together 2 eggs and 2 tbs milk until smooth.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off. One piece at a time, coat in the flour mixture, then dip in the egg wash, then return to the flour mixture for a second coating, pressing lightly to adhere. Place coated tenders on a wire rack and let rest 5–10 minutes to set the breading.

Heat oil

Pour about 1 1/2–2 cups vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds.

Fry

Fry the tenders in batches without crowding the pan for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 320–350°F and turn once halfway. Transfer cooked tenders to a paper-towel-lined plate or wire rack set over a baking sheet to drain and keep warm in a low oven (200°F) if desired.

Slice

When slightly cooled, slice each tender into 2–3 strips for easy salad topping.

Cook bacon: In a skillet over medium heat, cook 4 strips of bacon until crisp, about 7–9 minutes, turning occasionally. Transfer to paper towels to drain, then chop or crumble into bite-sized pieces.

Prep vegetables: While chicken marinates or fries, wash and dry 6 cups mixed salad greens. Slice 1/2 cucumber into half-moons (or thin rounds). Halve or quarter cherry tomatoes to make 1 cup. Thinly slice 1/4 red onion if using.

Assemble salad: Divide greens among 4 plates or two large shallow bowls (serves 2–4). Arrange cucumber, cherry tomatoes, crumbled bacon and 3/4 cup shredded cheddar cheese evenly over the greens. Place sliced fried chicken tenders on top of each portion.

Make dressing: In a bowl whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1 tbs lemon juice until smooth. Add 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp honey (if using). Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill until ready to serve.

Dress and serve: Drizzle desired amount of dressing over each salad or serve on the side. Serve immediately while chicken is still warm/crispy.