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

  1. In a large bowl, combine the salt, sugar and water into a large bowl.
  2. Add chicken breasts and brine for 2 to 12 hours.
  3. Rinse and drain on paper towels.
  4. In a large bowl, combine flour, baking powder, pepper, salt, cayenne, onion and garlic powder.
  5. Dredge the chicken in the flour mixture one at a time until well coated.
  6. Pour canola oil into a skillet and heat to 350 degrees.
  7. Fry the chicken in the hot oil until golden and crispy.
  8. Transfer to a wire rack to drain. Season with salt.

Salad

  1. Clean romaine leaves and rough chop.
  2. Slice cucumbers, shave carrots and fennel, chop scallions and pick dill. Set aside ingredients until assembly.
  3. Cut fried chicken into 2-inch pieces, a little bigger than bite sized.
  4. Toss all vegetables together, reserving the dill and scallions for topping.
  5. Sprinkle salt and squeeze a little lemon on the salad and toss.
  6. Add 2 tablespoons of buttermilk dressing at a time until salad is well coated.
  7. Plate the greens on a large platter.
  8. Pile the fried chicken throughout the greens.
  9. Sprinkle the blue cheese and herbs and serve.

Dressing

  1. In a large bowl, mix all ingredients together except for the buttermilk.
  2. Slowly whisk in buttermilk.