Fried Chicken Salad Recipe

Prep and pound

Trim any excess fat from the chicken. If breasts are thick, butterfly or gently pound to an even 1/2-inch thickness so they cook evenly. Cut larger pieces into 1"-wide strips for salad if desired.

Marinate

Place the chicken in a shallow bowl and pour the buttermilk over it. Rub to coat, then cover and refrigerate for at least 20 minutes (up to 2 hours). The buttermilk helps tenderize and helps coating stick.

Make seasoned flour

In a shallow dish combine the flour, cornstarch, 1 tsp salt, 1 tsp black pepper, paprika, garlic powder, and onion powder. Stir to combine and break up any lumps.

Heat oil

In a heavy skillet or cast-iron pan, add about 1/2" to 3/4" (roughly 1 cup) vegetable oil. Heat over medium-high until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F if using a thermometer).

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere. Shake off excess flour and carefully add to hot oil in a single layer (do not overcrowd). Fry until golden brown and cooked through, about 3–4 minutes per side for thin pieces; thicker pieces may need 5–6 minutes per side. Internal temperature should reach 165°F (74°C).

Drain

Transfer cooked chicken to a wire rack set over a baking sheet or paper towels to drain. Let rest 5 minutes, then slice into strips or bite-size pieces for the salad.

In a large bowl, combine the chopped romaine lettuce, tomato pieces, and thinly sliced red onion.

Add the croutons and shredded/cubed white cheddar to the bowl.

Crumble the cooked bacon and scatter it over the salad.

Place the warm sliced fried chicken on top of the salad.

Whisk together the olive oil, red wine vinegar, Dijon mustard, honey, 1 tsp salt, and 1/2 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Drizzle dressing over the salad just before serving and toss gently to combine, or serve dressing on the side.

Divide the salad among 2–3 plates (depending on appetite). Ensure each portion gets a good mix of lettuce, tomato, onion, bacon, croutons, cheddar, and fried chicken strips. Serve immediately while the chicken is still warm.