Buttermilk Fried Chicken Salad Recipe
Tomato, pickled peppers, chili cheddar, buttermilk ranch
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Ingredients
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Chicken Marinade
Fried Chicken Coating
Salad Ingredients
Buttermilk Ranch Dressing
Method
Chicken Marinade
- 1
Prepare Chicken
In a large bowl, combine buttermilk, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
- 2
Marinate Chicken
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Fried Chicken Coating
- 3
Prepare Coating
In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
- 4
Heat Oil
In a large heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat Chicken
Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
- 6
Fry Chicken
Carefully place coated chicken pieces in the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
- 7
Drain Chicken
Remove fried chicken from oil and place on a wire rack or paper towels to drain excess oil.
Salad Assembly
- 8
Combine Salad Ingredients
In a large salad bowl, combine mixed salad greens, cherry tomatoes, pickled peppers, and chili cheddar cheese.
- 9
Add Fried Chicken
Slice the fried chicken into strips and add it to the salad.
Buttermilk Ranch Dressing
- 10
Prepare Dressing
In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, chopped dill, garlic powder, onion powder, salt, and black pepper until smooth.
Serving
- 11
Serve Salad
Drizzle the buttermilk ranch dressing over the salad and toss gently. Serve immediately.