FOOD
Fried Chicken Salad
Enjoy crispy, moist fried chicken guilt free on a bed of greens with buttermilk dressing.
FOOD
Fried Chicken Salad
Enjoy crispy, moist fried chicken guilt free on a bed of greens with buttermilk dressing.
Ingredients
Chicken
- 2 pounds chicken breast, equal size
- 1 cup salt
- 1/2 cup sugar
- 4 cups water
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 cups canola oil
Salad
- 4 romaine heads, rinsed and rough chopped
- 2 carrots, peeled into ribbons
- 2 Persian cucumbers, cut into 1/4-inch diagonal pieces
- 1 fennel bulb, shaved
- 2 scallions, chopped
- 1 bunch dill, picked
- 1/2 cup blue cheese, roughly crumbled
- 1 lemon, halved for juice
- 1 teaspoon salt
Dressing
- 1 bunch dill, chopped
- 4 chive stalks, chopped
- 2 garlic cloves, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 cup buttermilk
Steps
Chicken
- In a large bowl, combine the salt, sugar and water into a large bowl.
- Add chicken breasts and brine for 2 to 12 hours.
- Rinse and drain on paper towels.
- In a large bowl, combine flour, baking powder, pepper, salt, cayenne, onion and garlic powder.
- Dredge the chicken in the flour mixture one at a time until well coated.
- Pour canola oil into a skillet and heat to 350 degrees.
- Fry the chicken in the hot oil until golden and crispy.
- Transfer to a wire rack to drain. Season with salt.
Salad
- Clean romaine leaves and rough chop.
- Slice cucumbers, shave carrots and fennel, chop scallions and pick dill. Set aside ingredients until assembly.
- Cut fried chicken into 2-inch pieces, a little bigger than bite sized.
- Toss all vegetables together, reserving the dill and scallions for topping.
- Sprinkle salt and squeeze a little lemon on the salad and toss.
- Add 2 tablespoons of buttermilk dressing at a time until salad is well coated.
- Plate the greens on a large platter.
- Pile the fried chicken throughout the greens.
- Sprinkle the blue cheese and herbs and serve.
Dressing
- In a large bowl, mix all ingredients together except for the buttermilk.
- Slowly whisk in buttermilk.