Best 2 Shawnas Southern Fried Chicken Salad Recipes
Indulge in the delectable Southern-fried chicken salad, a culinary delight that tantalizes taste buds with its crispy, juicy chicken, crunchy vegetables, and creamy dressing. This classic dish combines the best of both worlds, offering a satisfying crunch from the fried chicken and a refreshing burst of flavors from the crisp vegetables. The creamy dressing, made with mayonnaise, sour cream, and a hint of sweetness, ties all the elements together, creating a harmonious balance of textures and flavors. Whether served as a main course or a side dish, this versatile salad is sure to be a crowd-pleaser. Elevate your culinary skills with this easy-to-follow recipe, which includes step-by-step instructions, cooking tips, and variations to cater to different tastes and preferences. Enhance your kitchen repertoire with this classic Southern-fried chicken salad recipe that promises to become a family favorite.
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SHAWNA'S SOUTHERN FRIED CHICKEN SALAD
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Provided by Jackie
Categories Rice Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
- Pour buttermilk in a separate large bowl.
- Heat the oil in a large, deep skillet over medium-high heat.
- Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
- Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
- Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
- Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
Nutrition Facts : Calories 844.2 calories, Carbohydrate 56 g, Cholesterol 86.6 mg, Fat 53.3 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 9.7 g, Sodium 978.4 mg, Sugar 8 g
SHAWNA'S SOUTHERN FRIED CHICKEN SALAD
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Provided by Jackie
Categories Rice Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
- Pour buttermilk in a separate large bowl.
- Heat the oil in a large, deep skillet over medium-high heat.
- Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
- Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
- Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
- Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
Nutrition Facts : Calories 844.2 calories, Carbohydrate 56 g, Cholesterol 86.6 mg, Fat 53.3 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 9.7 g, Sodium 978.4 mg, Sugar 8 g
Tips:
- For the best flavor, use high-quality mayonnaise. Look for a brand that is made with fresh eggs and oil, and avoid brands that contain a lot of fillers or preservatives.
- 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. Let it sit for 5 minutes before using.
- Be sure to season the chicken well before frying. This will help to develop a flavorful crust.
- When frying the chicken, be sure to maintain a consistent temperature. The oil should be hot enough to fry the chicken quickly, but not so hot that it burns.
- If you don't have a meat thermometer, you can check the chicken for doneness by cutting into it. The chicken is done when it is no longer pink in the center.
- Once the chicken is fried, drain it on paper towels to remove any excess oil.
- The fried chicken salad can be served immediately or chilled for later. If you are chilling the salad, be sure to bring it to room temperature before serving.
Conclusion:
Shawn's Southern Fried Chicken Salad is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy fried chicken, creamy mayonnaise dressing, and fresh vegetables is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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