Fried Chicken Salad with Buttermilk-Chive Dressing Recipe

Name: Fried Chicken Salad with Buttermilk-Chive Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken thighs; 4 cups buttermilk; 1 tablespoon hot sauce; 4 cups canola oil, for frying; 2 cups panko breadcrumbs; 2 teaspoons granulated garlic; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 cups all-purpose flour; 1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces; 1 cup cooked black beans; 1 cup cooked corn kernels; 1 cup peeled, seeded and diced cucumbers; 1 cup cherry tomatoes, cut in half; 1 small bunch red radishes, rinsed and finely sliced; Buttermilk-Chive Dressing, recipe follows; Kosher salt and freshly cracked black pepper; 3 cloves garlic; 1/2 teaspoon salt; 2/3 cup buttermilk; 1/3 cup mayonnaise; 1/4 cup sour cream; 2 teaspoons white vinegar; 3 tablespoons finely sliced fresh chives; 1 tablespoon finely chopped fresh Italian parsley; 1/4 teaspoon dried dill; Kosher salt and freshly cracked black pepper

Servings: persons

2 pounds boneless, skinless chicken thighs
4 cups buttermilk
1 tablespoon hot sauce
4 cups canola oil, for frying
2 cups panko breadcrumbs
2 teaspoons granulated garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces
1 cup cooked black beans
1 cup cooked corn kernels
1 cup peeled, seeded and diced cucumbers
1 cup cherry tomatoes, cut in half
1 small bunch red radishes, rinsed and finely sliced
Buttermilk-Chive Dressing, recipe follows
Kosher salt and freshly cracked black pepper
3 cloves garlic
1/2 teaspoon salt
2/3 cup buttermilk
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons white vinegar
3 tablespoons finely sliced fresh chives
1 tablespoon finely chopped fresh Italian parsley
1/4 teaspoon dried dill
Kosher salt and freshly cracked black pepper

1
For the fried chicken: Using a mallet, lightly pound the thighs to flatten.
2
Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag.
3
Slice the chicken into 1-inch thick slices and add to the bag.
4
Marinate for 40 minutes in the fridge.
5
In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
6
Remove the chicken strips from the marinade and lightly pat away excess.
7
Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
8
Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls.
9
Season each with salt and pepper.
10
Dredge one piece of chicken at a time by first placing into flour and patting off the excess.
11
Then place the floured slices into the buttermilk.
12
Finally, transfer to the seasoned panko crumbs.
13
Dust with panko crumbs, pressing gently to ensure the coating sticks.
14
Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
15
Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes.
16
Do not overcrowd the oil.
17
Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain.
18
Season with kosher salt.
19
For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish.
20
Add in 1 cup Buttermilk-Chive Dressing and toss to coat.
21
Serve the chicken on top of the salad.
22
Drizzle with a little extra dressing.
23
On a flat cutting board, smash the garlic cloves with the flat side of a knife.
24
Add the salt to make a paste, pressing downward and scraping with blade of knife.
25
Reserve the paste.
26
In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste.
27
Blend well with a whisk or immersion blender.
28
Season with salt and pepper.
29
Cover and refrigerate until ready to serve, at least 1 hour.

5152

kcal

Calories

497

Fat

116

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 29 ingredients. The key ingredients include: 2 pounds boneless, skinless chicken thighs, 4 cups buttermilk, 1 tablespoon hot sauce, 4 cups canola oil, for frying, and more.

Yes, Fried Chicken Salad with Buttermilk-Chive 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.

Fried Chicken Salad with Buttermilk-Chive Dressing

How did you like this recipe?

Frequently Asked Questions