Fried Chicken Chicken Salad
Crispy, golden perfection meets fresh, vibrant greens in this irresistible Fried Chicken Chicken Salad. Featuring tender strips of buttermilk-marinated, spice-coated chicken fried to crunchy perfection, this dish takes the classic salad to new heights. Nestled atop a colorful bed of mixed greens, cherry tomatoes, crisp cucumber, red onion, and a sprinkle of shredded cheddar cheese, each bite is a delightful blend of textures and flavors. Finished with a drizzle of creamy ranch dressing, this hearty salad is a satisfying meal that balances indulgence with freshness. Perfect for a crowd-pleasing lunch or dinner, it’s a modern twist on comfort food that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup All-purpose flour
- 1 cup Buttermilk
- 1 large Egg
- 1 cup Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooking oil (for frying)
- 6 cups Mixed greens
- 1 cup Cherry tomatoes
- 1 medium-sized Cucumber
- 0.5 small Red onion
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Ranch dressing
Instructions
Slice the chicken breasts into thin strips and pat them dry with a paper towel.
In a bowl, whisk together the buttermilk and egg. Set aside.
In another bowl, mix the flour, paprika, garlic powder, salt, and black pepper.
Place the breadcrumbs in a third bowl.
Dredge each chicken strip in the flour mixture, then dip it into the buttermilk mixture, and finally coat it in the breadcrumbs. Repeat for all chicken strips.
Heat the cooking oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
Fry the chicken strips in batches for 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
While the chicken cools slightly, prepare the salad base by combining the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded cheddar cheese in a large bowl.
Cut the fried chicken strips into bite-sized pieces and add them on top of the salad.
Drizzle the salad with ranch dressing or serve the dressing on the side. Toss lightly if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
