Fried Chicken Salad Recipe

Prepare chicken

If using larger chicken breasts, slice into 1- to 1.5-inch strips. Pat pieces dry with paper towels and place in a bowl.

Marinate in buttermilk

Pour 1 cup buttermilk over the chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Make batter and dredge

In a shallow bowl, whisk together 1.5 cups flour, 0.25 cups cornstarch, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp smoked paprika and 0.25 tsp cayenne. In a separate bowl, beat 1 egg with 0.25 cups cold water. Remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg mixture, then press into the seasoned flour mixture to coat thoroughly, shaking off excess. For extra-crisp texture, double-dip: return to egg and flour again.

Heat oil

Pour about 3 cups vegetable oil into a heavy skillet or Dutch oven to a depth of roughly 1 to 1.5 inches. Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry chicken

Working in batches to avoid crowding, carefully add battered chicken to the hot oil. Fry 3–4 minutes per side (6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil temperature near 325–350°F. Remove cooked tenders to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining batches.

Drain and rest

Let chicken rest 3–5 minutes so juices redistribute. Slice or leave whole as desired for plating.

Prepare salad components

If not already cooked, pan-fry or oven-bake bacon until crisp, then drain on paper towels and chop. If using frozen peas, blanch in boiling water 1 minute then shock in ice water; drain well. Thinly slice spring onions, shred white cheddar if needed, halve cherry tomatoes (optional).

Assemble greens

Place 5 cups baby spinach in a large bowl or divide between serving plates. Scatter chopped bacon, 0.5 cups shredded white cheddar, sliced spring onions, 0.75 cups English peas and halved cherry tomatoes over the spinach.

Add chicken

Top the salad with the warm crispy chicken tenders (whole or sliced). The contrast of warm chicken and cool greens is desirable.

Make vinaigrette

In a small jar or bowl, combine 0.5 cups extra-virgin olive oil, 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.5 tsp minced garlic, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or sweetness to preference.

Dress salad

Just before serving, drizzle vinaigrette over the assembled salad — about 2 to 3 tablespoons per serving — and gently toss or leave arranged and serve with dressing on the side.

Garnish each plate with a lemon wedge if desired. Serve immediately so chicken remains crisp. Provide extra dressing on the side if preferred.