north americandinnerlunchmealdietarychickensalad

Buttermilk-fried Chicken Salad

Name: Buttermilk-fried Chicken Salad
Cook time: 82 min
Total time: 82 min
Yield: 4 servings
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

By Tasty1 hr 22 min4 servings

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!