Buffalo Salad Recipe
Fried chicken, Buffalo sauce, Cheddar Jack, lettuce, Ranch make it a Combo!
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Ingredients
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Crispy Fried Chicken
Buffalo Sauce
Salad Base & Toppings
Dressing & Finishing
Method
Crispy Fried Chicken
Prep and marinate
Trim chicken into smaller cutlets or bite-sized strips (about 1-inch thick). Place chicken in a bowl or zip-top bag with buttermilk and 1 tablespoon hot sauce (if using). Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.
Make the breading
In a shallow bowl or pie plate, whisk together flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder and paprika until evenly combined.
Dredge the chicken
Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Place on a wire rack and let rest 5–10 minutes to set the crust.
Fry the chicken
Heat 1" of vegetable oil in a heavy skillet (cast iron recommended) over medium-high heat to 350°F (175°C) or until a small pinch of flour sizzles on contact. Fry chicken in batches (do not overcrowd) until golden brown and internal temperature reaches 165°F (about 3–5 minutes per side for small strips, longer for thicker pieces). Transfer to a paper towel–lined plate or wire rack to drain.
Buffalo Sauce
Make the sauce
In a small saucepan over low heat, combine 1/2 cup hot sauce and 2 tablespoons butter. Warm gently until butter melts and the mixture is smooth. Stir in honey, apple cider vinegar, Worcestershire sauce and a pinch (1/8 tsp) salt. Taste and adjust balance: add more honey to mellow, more vinegar for tang. Keep warm.
Toss chicken in sauce
Place fried chicken pieces in a large bowl. Pour warmed buffalo sauce over the chicken and toss gently to coat evenly. Reserve a small amount of sauce if you prefer to drizzle additional sauce on the plated salad.
Salad Assembly
Prepare salad base
Divide mixed lettuce among 2 serving bowls or plates (about 3 cups per serving). Scatter shredded Cheddar Jack evenly over the lettuce, then add cherry tomatoes, sliced red onion and celery as desired.
Add chicken and dressing
Top each salad with the buffalo-coated chicken pieces (divide evenly). Drizzle ranch dressing over the salad (about 1/4 cup per serving) or serve ranch on the side. Finish with a squeeze of lemon if desired, and season with salt and freshly ground black pepper to taste. Sprinkle chopped parsley or chives for color.
Serve
Serve immediately while the chicken is still warm and crispy. Provide extra buffalo sauce and ranch at the table for those who want more heat or creaminess.