Buttermilk-Marinated Fried Chicken Salad with Butte

Name: Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn, shucked; 3 artichoke hearts, halved; 1/2 red onion, cut into 1/4-inch thick rings; 2 tablespoons olive oil; Salt and freshly ground black pepper; 1 pound boneless, skinless chicken breasts, cut into 1-inch strips; 2 1/2 tablespoons Essence, plus more for dusting, recipe follows; 1 1/4 cups Homemade Buttermilk, recipe follows; 4 cups vegetable oil; 1 cup all-purpose flour; 5 cups mixed green and red leaf lettuces, washed and patted dry, torn into pieces; 1 cup mixed baby yellow and red grape tomatoes, or halved cherry tomatoes; 1 cup arugula leaves, washed and patted dry; 1 red pepper, roasted, peeled, seeded and cut into 1/4-inch slices; Buttermilk Parmesan Dressing, recipe follows; Spiced Walnuts, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 large egg*; 1 teaspoon fresh lemon juice; 1/4 cup grated Parmesan; 1/4 cup chopped green onions (scallions), green tops only; 1 teaspoon minced garlic; 1/4 cup buttermilk

Servings: persons

2 ears corn, shucked
3 artichoke hearts, halved
1/2 red onion, cut into 1/4-inch thick rings
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 1/2 tablespoons Essence, plus more for dusting, recipe follows
1 1/4 cups Homemade Buttermilk, recipe follows
4 cups vegetable oil
1 cup all-purpose flour
5 cups mixed green and red leaf lettuces, washed and patted dry, torn into pieces
1 cup mixed baby yellow and red grape tomatoes, or halved cherry tomatoes
1 cup arugula leaves, washed and patted dry
1 red pepper, roasted, peeled, seeded and cut into 1/4-inch slices
Buttermilk Parmesan Dressing, recipe follows
Spiced Walnuts, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 large egg*
1 teaspoon fresh lemon juice
1/4 cup grated Parmesan
1/4 cup chopped green onions (scallions), green tops only
1 teaspoon minced garlic
1/4 cup buttermilk
3/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
2 tablespoons vegetable oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon Essence
1/4 teaspoon salt
1 1/2 cups walnuts

1
["Preheat a grill.", "Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper.", "Place on grill and grill until tender.", "Remove corn from grill and remove kernels from the cob.", "Remove artichokes from grill and slice into 1/4-inch thick slices.", "Set all aside.", "In a large bowl, toss the chicken with 1 1/2 tablespoons of the Essence.", "Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.", "Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees F.", "Combine the flour with the remaining 1 tablespoon of Essence in a paper bag.", "Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour.", "Shake to remove any excess breading and place on a plate until ready to fry.", "Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes.", "Drain on paper towels and season lightly with Essence.", "Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste.", "Divide between 4 large plates and top with the fried chicken and spiced nuts.", "Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

3910

kcal

Calories

394

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 38 ingredients. The key ingredients include: 2 ears corn, shucked, 3 artichoke hearts, halved, 1/2 red onion, cut into 1/4-inch thick rings, 2 tablespoons olive oil, and more.

Yes, Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions