Crispy Chicken Salad Recipe

Prep and brine

Slice each chicken breast horizontally into 2 thinner cutlets (about 6–8 oz each). Place chicken in a bowl with buttermilk and 1 tablespoon hot sauce if making spicy; mix to coat. Cover and refrigerate at least 30 minutes (or up to 4 hours).

Make dredge

In a shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and cayenne (if spicy). In a second bowl whisk the egg. In a third bowl place the panko breadcrumbs.

Bread the chicken

Remove chicken from buttermilk allowing excess to drip. Dredge each piece first in the flour mixture (press to adhere), dip in beaten egg, then press into panko to coat completely. Set on a rack and let rest 5 minutes to help coating adhere.

Fry until golden

Pour vegetable oil into a large skillet to a depth of about 1/3 inch and heat over medium-high until oil reaches 350°F (or a small breadcrumb sizzles on contact). Fry chicken pieces 3–4 minutes per side until deep golden and internal temperature reaches 165°F. Work in batches to avoid crowding. Transfer to a paper towel-lined rack and rest 5 minutes.

Alternative: Bake

For a lighter option, place breaded cutlets on a parchment-lined sheet, spray lightly with oil, and bake at 425°F for 15–20 minutes, flipping once, until golden and 165°F internal.

While chicken rests, assemble the salad: place mixed greens in a large bowl or divide across 4 plates. Add halved cherry tomatoes, sliced cucumber, thin red onion, shredded carrots, avocado slices and chopped cilantro or parsley. Scatter optional shredded cheese or tortilla strips if using.

Whisk together mayonnaise, sour cream (or Greek yogurt), 1/4 cup buttermilk, lemon juice, minced garlic, dried dill, dried parsley, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and add hot sauce or sriracha (about 1 tsp) for a spicy dressing or more to taste. If too thick, thin with additional buttermilk 1 tablespoon at a time to reach desired drizzle consistency.

Slice each rested chicken cutlet into strips. Arrange slices over the prepared salad. Drizzle dressing over the salad and chicken, or serve dressing on the side. Garnish with lime wedges and extra herbs. Serve immediately while chicken is still warm.