Best 3 Buttermilk Fried Chicken Salad Recipe By Tasty Recipes

Indulge your taste buds in a symphony of flavors with our buttermilk fried chicken salad, a delectable dish that harmonizes the crispy crunch of buttermilk-fried chicken with the refreshing crispness of mixed greens. This culinary masterpiece features a medley of textures and flavors, tantalizing your palate with every bite.

The buttermilk-fried chicken, meticulously coated in a golden-brown crust, delivers a satisfying crunch that contrasts beautifully with the tender, succulent meat. Generously nestled atop a bed of crisp mixed greens, the chicken joins forces with a vibrant array of vegetables, creating a symphony of colors and flavors.

Adding depth and complexity to the salad are crumbled bacon bits, which contribute a smoky, savory note. Hard-boiled eggs, with their creamy richness, provide a delightful contrast to the crispy elements. To elevate the salad even further, a sprinkling of shredded cheddar cheese adds a touch of sharpness and a pop of color.

Buttermilk Fried Chicken Salad Recipe: A Culinary Journey

1. Buttermilk Fried Chicken Salad Recipe: A Culinary Journey: Explore the art of creating this harmonious dish, with step-by-step instructions that guide you from preparing the buttermilk marinade to frying the chicken and assembling the salad.

2. Buttermilk Fried Chicken Recipe: The Star of the Show: Delve into the secrets of making the perfect buttermilk fried chicken, from selecting the right chicken pieces to achieving that irresistible golden-brown crust.

3. Buttermilk Dressing Recipe: A Tangy Addition: Discover the art of crafting a tangy, flavorful buttermilk dressing that complements the salad perfectly, enhancing the flavors of the chicken and vegetables.

4. Mixed Greens Salad Recipe: A Base of Freshness: Learn how to select and prepare the freshest mixed greens, creating a bed of crispness for the buttermilk fried chicken and other toppings.

5. Hard-Boiled Egg Recipe: A Simple Yet Essential Component: Master the art of boiling eggs to achieve the perfect hard-boiled egg, a staple ingredient in many salads, including the buttermilk fried chicken salad.

Let's cook with our recipes!

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

American Buttermilk Fried Chicken Recipe by Tasty image

Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 16

Ingredients

3 chicken drumsticks, bone-in
3 chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
oil, for frying

Steps:

Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
Heat oil in a skillet over high heat to about 350°F.
Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams

BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY

Buttermilk-fried Chicken Salad Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, oil, spring mix green, roma tomatoes, large cucumber, red onion, buttermilk, salt, black pepper, cayenne pepper, plain greek yogurt, fresh dill, garlic powder, lemon juice, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

8 boneless, skinless chicken thighs
oil, for frying
10 oz spring mix green
2 roma tomatoes, sliced
1 large cucumber, sliced
1 red onion, sliced thin
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 tablespoon garlic powder
2 tablespoons lemon juice
2 cups all-purpose flour
1 tablespoon salt
1 ½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

Steps:

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
In a medium bowl, combine all ingredients for seasoned flour.
Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
Enjoy!

Nutrition Facts : Calories 728 calories, Carbohydrate 85 grams, Fat 19 grams, Fiber 6 grams, Protein 53 grams, Sugar 20 grams

BUTTERMILK FRIED CHICKEN WITH SPINACH TOMATO SALAD

Buttermilk Fried Chicken with Spinach Tomato Salad image

Categories Milk/Cream Chicken Tomato Fry Marinate Curry Spinach Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups buttermilk
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
3 whole chicken legs, cut into leg and thigh pieces
6 chicken breast halves with skin and ribs
1 1/2 cups all purpose flour
2 teaspoons chili powder
1 1/2 pounds cherry tomatoes, halved
1/4 cup extra-virgin olive oil
2 tablespoons minced shallot
4 teaspoons balsamic vinegar
3 cups (about) canola oil
12 cups baby spinach leaves

Steps:

Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.
Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Mix tomatoes and next 3 ingredients in another large bowl.
Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.)
Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.

Tips:

To make sure the chicken is evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
For a crispy coating, make sure the chicken is completely dry before dredging it in the flour mixture.
When frying the chicken, be careful not to overcrowd the pan. This will prevent the chicken from cooking evenly.
To make the salad, use a variety of greens and vegetables. This will add color, texture, and flavor to the dish.
For a creamy dressing, use a mixture of mayonnaise, sour cream, and buttermilk. You can also add herbs, spices, or other seasonings to taste.

Conclusion:

This buttermilk fried chicken salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The crispy chicken is paired with a creamy dressing and a variety of fresh vegetables, making it a healthy and satisfying meal. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!