Fried Chicken Salad Recipe

Name: Fried Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3- to 4-pound chicken, cut up and skinned; Juice 1 lemon; 1 teaspoon Creole pepper (or substitute chili powder); Coarse salt to taste; Flour for dredging; Vegetable shortening for deep frying; 1 cup mayonnaise (preferably homemade); 1 tablespoon fresh thyme (or half teaspoon dried); 1 tablespoon fresh tarragon (or half teaspoon dried); 1 jalapeno chili, minced; 6 scallions, chopped; Freshly ground pepper to taste; 3 tablespoons olive oil; 1 tablespoon tarragon vinegar; 1 small head red-leaf lettuce (or bibb or Boston)

Servings: persons

1 3- to 4-pound chicken, cut up and skinned
Juice 1 lemon
1 teaspoon Creole pepper (or substitute chili powder)
Coarse salt to taste
Flour for dredging
Vegetable shortening for deep frying
1 cup mayonnaise (preferably homemade)
1 tablespoon fresh thyme (or half teaspoon dried)
1 tablespoon fresh tarragon (or half teaspoon dried)
1 jalapeno chili, minced
6 scallions, chopped
Freshly ground pepper to taste
3 tablespoons olive oil
1 tablespoon tarragon vinegar
1 small head red-leaf lettuce (or bibb or Boston)

1
Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
2
Heat the shortening until smoking.
3
Season the chicken pieces with salt and dredge them lightly with flour.
4
Fry until golden brown and drain on paper towels.
5
Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions.
6
Season to taste with salt and pepper.
7
Mix the olive oil and vinegar in a separate bowl and season.
8
Toss the lettuce leaves in the dressing and arrange on a platter.
9
When the chicken is cool enough to handle, cut it in slices.
10
Coat with the mayonnaise and place in the center of the lettuce leaves.

556

kcal

Calories

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

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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 3- to 4-pound chicken, cut up and skinned, Juice 1 lemon, 1 teaspoon Creole pepper (or substitute chili powder), Coarse salt to taste, 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.

That's it — enjoy your meal!

Fried Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions