Fried Chicken Salad

Enjoy crispy, moist fried chicken guilt free on a bed of greens with buttermilk dressing.


  • For the 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
  • For the 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
  • For the 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


  1. For the chicken:
  2. 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.
  3. 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.
  4. 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.
  5. For the salad:
  6. Clean romaine leaves and rough chop.
  7. Slice cucumbers, shave carrots and fennel, chop scallions and pick dill. Set aside ingredients until assembly.
  8. For the dressing:
  9. In a large bowl, mix all ingredients together except for the buttermilk. Slowly whisk in buttermilk.
  10. To assemble the salad:
  11. Cut fried chicken into 2-inch pieces, a little bigger than bite sized.
  12. 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.