Yardbird Salad Recipe

Prep and brine

Butterfly or slice each chicken breast horizontally to make two thinner cutlets (about 1/2-inch thick). Place the chicken in a shallow dish and pour 1/2 cup buttermilk over it. Cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and help the coating adhere.

Make coating

In a shallow bowl or pie plate combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk until evenly combined.

Dredge

Remove each piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. Shake off excess and set on a plate.

Fry

In a heavy skillet (cast iron recommended) add about 1 cup vegetable oil and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Add chicken pieces without overcrowding (work in batches if needed). Fry 3–4 minutes per side, until golden brown and internal temperature reads 165°F (74°C). Transfer to a wire rack set over a sheet pan and rest for 5 minutes to keep coating crisp.

Slice

After resting, slice each chicken cutlet into 1/2-inch strips or bite-size pieces for topping the salad.

Prepare lettuce: Wash and dry the romaine. Chop or tear into roughly 1–1.5-inch pieces and place in a large salad bowl.

Vegetables: Halve the grape tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons until you have about 1/2 cup. Shred or julienne the carrots to make 1/2 cup.

Eggs: If you don't have pre-made hard-boiled eggs, place eggs in a saucepan, cover with cold water, bring to a gentle boil, then remove from heat and cover. Let sit 9 minutes for firm yolks. Transfer to an ice bath, cool, peel, and quarter each egg.

Bacon and cheese: Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels and crumble. Shred the cheddar to measure 1/2 cup.

Assemble base: Add the halved grape tomatoes, cucumber slices, shredded carrots, shredded cheddar, crumbled bacon, and quartered hard-boiled eggs to the bowl with romaine. Toss gently to distribute.

Top with sliced fried chicken pieces while still slightly warm so they contrast with the chilled salad.

If using store-bought ranch, whisk 3/4 cup ranch with 1 tsp lemon juice and a pinch (1/8 tsp) each of salt and pepper to brighten the flavor. Taste and adjust as needed.

Dress and serve: Drizzle the ranch over the assembled salad (about 2–3 tbsp per serving) or serve on the side. Toss gently if desired, or leave the chicken on top for presentation. Serve immediately so fried chicken stays crisp.