Description
A delightful blend of crispy fried chicken, fresh greens, and creamy buttermilk dressing, perfect for summer picnics and hearty lunches.
Ingredients
Scale
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup buttermilk
- Vegetable oil for frying
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup buttermilk for dressing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Mix well. Pour the buttermilk into another bowl. Dip each chicken tender into the buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating. Set aside.
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken tenders to the hot oil in batches, frying for about 5-7 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
- In a medium bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, chopped parsley, minced garlic, salt, and black pepper until smooth and well combined.
- In a large serving bowl or platter, layer the mixed greens, cherry tomatoes, cucumber, and red onion. Top with the crispy fried chicken tenders.
- Generously drizzle the buttermilk dressing over the salad just before serving, or serve it on the side for guests to add as desired.
Notes
- Store leftover salad in an airtight container in the refrigerator, keeping the dressing separate.
- Reheat chicken in the oven to maintain crispiness.
- For a vegetarian option, substitute chicken with grilled tofu.
- For gluten-free, use gluten-free flour.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Southern Fried Chicken Salad, Buttermilk Dressing, Summer Salad, Comfort Food