Best 2 Fried Chicken Salad With Buttermilk Chive Dressing Recipes

Calling all fried chicken fanatics! Prepare to tantalize your taste buds with a delightful culinary creation that masterfully blends the crispy crunch of fried chicken with the refreshing lightness of a salad. This Fried Chicken Salad with Buttermilk Chive Dressing is not just any ordinary dish; it's an explosion of flavors and textures that will elevate your lunch or dinner to new heights. So, get ready to embark on a culinary journey that seamlessly merges the comfort of fried chicken with the vibrant energy of a garden-fresh salad.

In this article, you'll discover not one, but two tantalizing recipes that will leave you craving for more. The first recipe takes you through the art of preparing the buttermilk-fried chicken, ensuring that each bite is crispy on the outside and juicy on the inside. The second recipe guides you in crafting the delectable buttermilk chive dressing, a creamy and tangy sauce that perfectly complements the chicken and salad.

But that's not all! To complete your culinary experience, we've included a refreshing salad recipe that combines crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and crumbled bacon. The combination of these ingredients creates a symphony of textures and flavors that will perfectly balance the richness of the fried chicken.

So, whether you're a seasoned cook or a novice in the kitchen, this Fried Chicken Salad with Buttermilk Chive Dressing is the perfect dish to showcase your culinary skills and impress your loved ones. Gather your ingredients, prepare your taste buds, and let's embark on this delectable journey together!

Let's cook with our recipes!

FRIED CHICKEN SALAD ON A STICK

Fried Chicken Salad on a Stick image

Provided by Trisha Yearwood

Categories main-dish

Time 2h45m

Yield 12 skewers

Number Of Ingredients 21

Ingredients

24 grape tomatoes
6 slices thick-cut bacon, cut into 4 pieces each and cooked not-too-crispy
1 head iceberg lettuce, cut into 1-inch chunks
24 Fried Chicken Bites, recipe follows
Buttermilk-Chive Dressing, recipe follows
4 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Kosher salt
2 pounds chicken tenders, cut into 3/4- to 1-inch pieces
4 cups all-purpose flour
3 cups buttermilk
4 large eggs
Vegetable oil, for frying
1 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
Juice of 1 lemon
3 tablespoons thinly sliced fresh chives
1 garlic clove, minced
Kosher salt and freshly ground black pepper

Steps:

Assemble on twelve 9-inch wooden skewers from the base to the point as follows: Tomato, bacon, lettuce, chicken, tomato, bacon, lettuce, chicken. Drizzle with the Buttermilk-Chive Dressing and serve.
Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
Bring a large, wide pot with about 1 1/2 inches oil to 350 degrees F. Line a tray with paper towels.
Dredge half of the chicken in the flour. Remove from the flour, then shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes.
Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat the process with the remaining chicken.
Cool all the chicken to room temperature, then store in the fridge in a paper bag until cold and ready to build the salad.
Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.

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

Tips:

- Be sure to use boneless, skinless chicken breasts for a lighter salad. If you prefer dark meat, chicken thighs can also be used. - For a crispy coating, double coat the chicken in the flour mixture. - To make the chicken extra crispy, fry it in a shallow pool of oil over medium-high heat. - Don't overcrowd the pan when frying the chicken. This will cause the chicken to steam instead of fry and result in a soggy coating. - Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit. - If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. - For a tangy dressing, use freshly squeezed lemon juice. - Chives add a mild onion flavor to the dressing. If you don't have chives on hand, you can use green onions instead. - Serve the salad immediately after it is made for the best flavor and texture.

Conclusion:

Fried chicken salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The crispy chicken, fresh vegetables, and tangy dressing make it a hit with everyone. With a few simple tips, you can make sure that your fried chicken salad is perfect every time. Enjoy!