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Fried Chicken Salad Recipe

Name: Silver Spring House Restaurants Fried Chicken Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skin-on or skinless chicken thighs (trimmed); 3 tbs buttermilk; 1 tsp hot sauce (optional); 3 tbs all-purpose flour; 1 tbs cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 cups buttermilk or milk for dredge; 1 cups vegetable oil (for frying); 6 cups mixed salad greens (romaine, baby lettuces, arugula); 1 cups cherry tomatoes (halved); 0.5 cups cucumber (thinly sliced); 0.25 cups red onion (thinly sliced); 0.5 cups shredded carrots; 1 each avocado (sliced); 0.5 cups crumbled feta or shredded cheddar; 0.25 cups toasted pepitas or chopped pecans (optional); 3 tbs mayonnaise; 2 tbs plain yogurt or sour cream; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil (optional to thin)

Inspired by Silver Spring House Restaurant

Time45m

Serves2

Make Fried Chicken Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crispy Fried Chicken

1 lb boneless skin-on or skinless chicken thighs (trimmed)

3 tbs Buttermilk

1 tsp hot sauce (optional)

3 tbs 00 bread flour

1 tbs Cornstarch

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 cups buttermilk or milk for dredge

1 cups vegetable oil (for frying)

Salad Greens & Toppings

6 cups mixed salad greens (romaine, baby lettuces, arugula)

1 cups cherry tomatoes (halved)

1/2 cups cucumber (thinly sliced)

1/4 cups red onion (thinly sliced)

1/2 cups shredded carrots

1 each avocado (sliced)

1/2 cups crumbled feta or shredded cheddar

1/4 cups toasted pepitas or chopped pecans (optional)

Dressing

3 tbs Mayonnaise

2 tbs plain yogurt or sour cream

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil (optional to thin)

Method

Crispy Fried Chicken

Prepare chicken

Pat the chicken thighs dry with paper towels and cut into 1/2- to 1-inch strips or bite-size pieces suitable for salad.

Marinate

Place the cut chicken in a bowl and pour 3 tablespoons buttermilk and 1 tsp hot sauce (if using) over it. Toss to coat, cover, and refrigerate 20–30 minutes (or up to 2 hours).

Make seasoned flour

In a shallow bowl combine 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Mix thoroughly.

Dredge

Set out a second shallow bowl with 1/2 cup buttermilk (or milk). Working in batches, dip marinated chicken pieces into the buttermilk, then press into the seasoned flour to fully coat. Shake off excess and set on a rack for a few minutes to help the coating adhere.

Heat oil

In a heavy skillet (cast iron preferred) add about 1 cup vegetable oil (enough to coat the bottom about 1/4–1/2 inch) and heat over medium-high until shimmering and a small piece of bread sizzles immediately (about 350–375°F). If you have a thermometer aim for 350°F.

Fry chicken

Fry the coated chicken in a single layer without crowding, about 2–3 minutes per side for small pieces, turning once, until golden brown and internal temperature reaches 165°F. Work in batches and adjust heat to maintain oil temperature. Transfer cooked pieces to a paper towel–lined rack or plate.

Keep warm

If making ahead, keep fried chicken on a wire rack in a warm oven (200°F) for up to 15–20 minutes before assembling salad so it stays crisp.

Salad Greens & Toppings

Prepare vegetables

While the chicken marinates or fries, rinse and spin dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion, shred the carrots, slice the avocado just before serving to avoid browning, and toast pepitas or pecans in a dry skillet 2–3 minutes until fragrant.

Assemble base

In a large bowl or on a platter combine the mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Toss gently to mix.

Add cheese

Sprinkle crumbled feta or shredded cheddar over the greens and scatter toasted seeds or nuts.

Dressing

Make dressing

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons plain yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If too thick, whisk in 1 teaspoon olive oil or a little water to reach desired consistency. Taste and adjust seasoning.

Dress salad

Drizzle about half the dressing over the mixed greens and toss lightly to coat. Reserve the remainder for guests or to add more if desired.

Finish & Serve

Divide the dressed salad among 2–3 plates or leave on the platter. Top with warm crispy fried chicken pieces and sliced avocado. Spoon additional dressing on top if desired and serve immediately.

Optional: serve with lemon wedges and extra hot sauce on the side.