FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING
Provided by Guy Fieri
Time 2h20m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
- In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
- Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
- Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
- Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
- For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
- On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
- In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sadiq Ishaq
sishaq@hotmail.comI'm disappointed with this recipe.
iris G8
gi@yahoo.comThis recipe is a waste of ingredients.
GamerGIRL OMG
gamergirl.omg@yahoo.comI would not make this recipe again.
Bhaiya Bhaiya
bhaiya0@yahoo.comThis salad is not worth the time and effort.
Ratifa Namukasa
r-n79@hotmail.comI don't recommend this recipe.
Fvg Gbb
fvg76@hotmail.co.ukThis recipe is too complicated.
Pastor Rogers Kayongo
pkayongo@aol.comI followed the recipe exactly, but my salad didn't turn out as good as the picture.
Leo Rodriguez Medeiros
m-l@yahoo.comThe dressing was a little too tangy for my taste.
Ezenwa Nwaozichi
n_e73@yahoo.comI'm not sure what went wrong, but my chicken didn't come out crispy. Maybe I didn't fry it long enough.
Md Sohel
md.s@gmail.comThis is the best fried chicken salad I've ever had!
Harlan Fortune
fortune-harlan@gmail.comI made this salad for my family and they loved it. Even my picky kids ate it!
Anarfi Emmanuel
a-emmanuel26@hotmail.comThis recipe is perfect for a summer picnic.
Rezwan Wisal
wisal_rezwan@hotmail.frI added some crumbled bacon to the salad and it was amazing!
suck d
ds@yahoo.comI'm not a huge fan of mayonnaise, so I substituted Greek yogurt in the dressing. It was still delicious!
Robina Robina Tahir
tahir.r63@yahoo.comThis salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
MDSUN ISLAM
islam_mdsun@hotmail.co.ukI was hesitant to try this recipe because I'm not a big fan of fried chicken. But I'm so glad I did! The chicken was surprisingly light and flavorful, and the dressing was amazing. I'll definitely be making this again.
Violet Shreve
violet.shreve@gmail.comThis recipe is a keeper! I've already made it twice and it's quickly become a family favorite. The chicken is always crispy and juicy, and the dressing is the perfect balance of tangy and creamy.
Shaharyar Shah
shaharyar.s@gmail.comI made this salad for a summer potluck and it was a hit! Everyone loved the unique combination of flavors and textures. The chicken was perfectly fried and the dressing was light and refreshing.
Mor Grafix LyricsVideoEdit Mr.
g.mor@hotmail.comThis fried chicken salad is a game-changer! It's crispy on the outside, juicy on the inside, and the buttermilk chive dressing adds a tangy, creamy flavor that takes it over the top. I highly recommend it!