Fried Chicken Salad Recipe

Prep the chicken

Pat chicken tenders dry with paper towels. If using chicken breast, cut into 1-inch-thick strips similar in size so they cook evenly. Lightly season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Make wet and dry coatings

In a shallow bowl whisk together the egg and 2 tablespoons cold water until combined. Stir in the 3 tablespoons buttermilk. In a separate shallow dish combine the flour, cornstarch, 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, garlic powder and onion powder.

Bread the chicken

Working one piece at a time, dip a chicken strip into the wet mixture, letting excess drip off, then press into the flour mixture to coat thoroughly. For extra-crispy tenders double-dip: return to wet mixture briefly and then into the flour again. Place breaded tenders on a wire rack or plate while heating the oil.

Heat oil and fry

Pour oil into a heavy skillet to a depth of about 1/3 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles immediately on contact. Fry tenders in a single layer (do not overcrowd), about 3–4 minutes per side for 1-inch strips, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip. Transfer cooked tenders to a paper towel-lined plate or wire rack and season lightly with salt while hot.

Keep warm

If making multiple batches, keep finished tenders on a baking sheet in a 200°F (95°C) oven while you finish frying the rest so they stay crisp.

Optional slicing

Let tenders rest 2 minutes, then slice into 1/2-inch pieces or leave whole depending on presentation preference.

Prepare produce: dry the washed lettuce thoroughly (spin in a salad spinner). Place the chopped lettuce in a large salad bowl or divide among individual plates.

Add toppings: evenly distribute shredded cheese, halved cherry tomatoes, sliced cucumber and croutons over the lettuce.

Add chicken: arrange the warm sliced or whole fried chicken tenders on top of each salad portion.

Dress & season: drizzle ranch dressing (about 2 tablespoons per serving) or your preferred dressing over the salad. Squeeze the optional 1 tsp lemon juice into the dressing if using. Season with additional salt and freshly ground black pepper to taste.

Serve immediately so the chicken remains crispy. Offer extra dressing on the side.