Fried Chicken Salad Recipe

Name: Fried Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoon extra-virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons plus 1/2 teaspoon kosher salt; 1 tablespoon plus 1/4 teaspoon freshly ground black pepper; 6 bone-in, skin-on chicken breast halves (about 4 pounds total); 3 large eggs; 2 cups all-purpose flour; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons chile powder; 1 1/2 teaspoons garlic powder; 10-½ cups vegetable oil for frying; 1/2 pound mild blue cheese (such as Maytag), frozen; 3 heads Boston or bibb lettuce, torn into bite-size pieces; 2 heads frisee, torn into bite-size pieces; 6 plum tomatoes, diced

Servings: persons

6 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 tablespoons plus 1/2 teaspoon kosher salt
1 tablespoon plus 1/4 teaspoon freshly ground black pepper
6 bone-in, skin-on chicken breast halves (about 4 pounds total)
3 large eggs
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 1/2 teaspoons chile powder
1 1/2 teaspoons garlic powder
10-½ cups vegetable oil for frying
1/2 pound mild blue cheese (such as Maytag), frozen
3 heads Boston or bibb lettuce, torn into bite-size pieces
2 heads frisee, torn into bite-size pieces
6 plum tomatoes, diced

1
In small bowl, whisk together olive oil, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set vinaigrette aside.
2
Cut meat off each chicken breast to produce 6 skin-on, boneless breasts. Slice each breast lengthwise into 1-inch-wide fingers.
3
In small bowl, whisk together eggs and 1 tablespoon water. In second small bowl, whisk together flour, cayenne pepper, chile powder, garlic powder, remaining 2 tablespoons salt, and remaining 1 tablespoon pepper.
4
Preheat oven to 150u00b0F. In heavy large pot, heat 3 1/2 inches oil until deep-fat thermometer registers 375u00b0F.
5
Dip chicken fingers into eggs, letting excess drip off, then dredge in flour mixture. Working in batches, fry chicken until golden brown, 3 to 4 minutes per side. Transfer as done to paper towels. Grate 1/2 (about 4 ounces) frozen cheese over hot chicken. Keep warm in oven while frying remaining batches.
6
In large bowl, toss together lettuce, frisee, tomatoes, and onion. Drizzle with vinaigrette and toss to combine. Top with fried chicken fingers and sprinkle with remaining cheese. Serve immediately.

3335

kcal

Calories

305

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 tablespoon extra-virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons balsamic vinegar, 2 tablespoons plus 1/2 teaspoon kosher salt, and more.

Yes, Fried Chicken Salad 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.

Fried Chicken Salad

How did you like this recipe?

Frequently Asked Questions