Buttermilk-fried Chicken Salad
Who says salad has to be boring? This salad features crispy buttermilk fried chicken, mixed greens, cherry tomatoes, and a homemade dilly ranch dressing. The seasoned flour takes it up a notch so don't skip it!
Instructions
- 1
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
- 2
In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
- 3
In a medium bowl, combine all ingredients for seasoned flour.
- 4
Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
- 5
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
- 6
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.
- 7
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.
- 8
Enjoy!
Recipe from tasty.co
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Ingredients (18)
- •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