Crispy Chicken Salad with Buttermilk Dressing Recipe

If you’re craving a dish that combines the unbeatable crunch of perfectly fried chicken with the refreshing crispness of a vibrant salad, then the Crispy Chicken Salad with Buttermilk Dressing Recipe is exactly what you need. This recipe marries juicy, tender chicken coated in a flavorful, crunchy crust with a bright mix of fresh greens, creamy avocados, and cooling cucumbers. What really pulls everything together is the tangy, rich buttermilk dressing that adds a lush and zesty touch, turning a simple salad into something truly unforgettable. It’s comfort food that feels fresh, indulgent yet balanced, and perfect for sharing with friends or treating yourself to a little midweek joy.

Ingredients You’ll Need

Every ingredient in this Crispy Chicken Salad with Buttermilk Dressing Recipe plays a vital role, whether it’s providing texture, flavor, or vibrant color. From pantry staples to fresh produce, each one helps build the perfect harmony of crispy, creamy, and crunchy elements.

• 2 cups buttermilk: The base for the marinade and dressing, tenderizes chicken and adds zing.
• 1 1/2 teaspoons kosher salt: Enhances all the flavors in both chicken and salad.
• 1/2 teaspoon paprika: Adds smoky warmth to the marinade.
• 3/4 teaspoon onion powder: Deepens the savory notes without overpowering.
• 1/2 teaspoon garlic powder: Boosts savory richness for the ultimate fried chicken flavor.
• 1/4 teaspoon cayenne pepper: A touch of heat to keep things interesting.
• 1 large egg: Helps bind the marinade for better coating adherence.
• 2 1/2 pounds frozen chicken tenderloins (thawed): The star protein, tender and perfect for frying.
• 1 cup flour: A classic base for that crispy coating.
• 1 cup tempura mix: Adds light, airy crunch compared to regular flour.
• 1/4 cup yellow cornmeal: Brings extra texture and a hint of sweetness.
• 4 teaspoons kosher salt: Ensures the coating is flavorful throughout.
• 2 teaspoons onion powder: Infuses seasoning deeply into the crust.
• 1 1/2 teaspoons dry chicken bouillon powder: Boosts umami and chicken flavor.
• 1/2 teaspoon black pepper: Adds a peppery kick to contrast richness.
• 1/2 teaspoon garlic powder: Continues to layer savory depth.
• 1/8 to 1/4 teaspoon cayenne pepper: Customizable heat for the coating.
• Several cups of oil (for frying): Use a neutral oil like vegetable or canola for perfect frying results.
• 1 head romaine lettuce: Crisp and flavorful, a great salad base.
• 1 head iceberg lettuce: Adds crunch and lightness to balance richness.
• 3 cups baby spinach (sliced): Softens the salad with tender green goodness.
• 1 medium cucumber (quartered and sliced): Refreshing, juicy contrast to fried chicken.
• 6-8 tomatoes (sliced into wedges): Juicy bursts of acidity to brighten every bite.
• 2-3 avocados (sliced): Creamy texture that complements the crispy chicken perfectly.
• Homemade ranch dressing: Tangy and herby, the ultimate finishing touch (or use store-bought if you’re short on time).

How to Make Crispy Chicken Salad with Buttermilk Dressing Recipe

Step 1: Prepare the Dressing

If you’re going for homemade ranch, start here so the flavors have time to meld beautifully. The cool, creamy dressing will be the perfect partner to your crispy chicken and fresh vegetables.

Step 2: Marinate the Chicken

In a large bowl, whisk together the buttermilk, kosher salt, paprika, onion powder, garlic powder, cayenne pepper, and egg until smooth. Add the thawed chicken tenderloins, making sure each piece is fully submerged in this flavorful bath. Marinating at least an hour gives the chicken incredible tenderness and infuses every bite with savory spice. For even better results, marinate up to 24 hours.

Step 3: Prepare the Dry Mix

Combine the flour, tempura mix, cornmeal, kosher salt, onion powder, chicken bouillon powder, black pepper, garlic powder, and cayenne pepper in a large ziplock bag. This dry shake blend is what creates that crave-worthy crispy coating that is so central to this Crispy Chicken Salad with Buttermilk Dressing Recipe.

Step 4: Coat the Chicken

Take the chicken out of the marinade and let excess drip off for a few seconds, then add pieces one-by-one into the ziplock bag with the dry mixture. Seal the bag and shake vigorously to ensure each tenderloin is blanketed in that perfect crunchy crust.

Step 5: Chill Before Frying

Pop the coated chicken into the freezer for 15 minutes to help the coating adhere well and keep it from falling off during frying. If your freezer is full, the fridge will do just fine as well.

Step 6: Heat the Oil

In a large, deep skillet, add about an inch of your choice of frying oil and warm it over medium-high heat for roughly 15 minutes. Test readiness by dropping in a small piece of bread – it should bubble and sizzle instantly when hot enough.

Step 7: Fry the Chicken

Carefully add chicken pieces to the hot oil, making sure not to overcrowd the skillet. Fry batches for about 5 minutes on one side until golden, then flip and fry another 5 minutes until reaching 160 degrees F internally and beautifully crisp on the outside. Drain on paper-lined racks to absorb excess oil.

Step 8: Prepare the Salad Base

While the chicken fries, chop your romaine, iceberg, and spinach, then add cucumber chunks to a big bowl. Keep avocado and tomato slices separate to prevent sogginess if you’re storing leftovers. This mix of crunchy greens and juicy veggies adds essential freshness, grounding the rich fried chicken.

Step 9: Assemble and Dress

Top your salad greens with those glorious crisp chicken pieces and finish with generous drizzles of your homemade or store-bought ranch dressing. The buttermilk dressing brings everything together with creamy tang and a hint of spice that makes this dish sing.

How to Serve Crispy Chicken Salad with Buttermilk Dressing Recipe

Garnishes

Sprinkle freshly chopped chives or parsley for a pop of color and a mild oniony freshness that complements the chicken and dressing perfectly. A squeeze of fresh lemon juice brightens all the flavors and adds lift to this rich, satisfying salad.

Side Dishes

Pair this salad with crusty bread or warm cornbread to soak up any extra dressing or juices. For a lighter side, consider grilled corn on the cob or a simple roasted vegetable medley that adds even more variety to your plate.

Creative Ways to Present

For a fun twist, serve the salad deconstructed on a large platter, arranging each ingredient in neat rows or sections. Let everyone build their own bowls! Or serve mini versions in lettuce wraps for a handheld, party-friendly option that’s as delicious as it is charming.

Make Ahead and Storage

Storing Leftovers

Keep fried chicken and salad components separate to maintain freshness. Store chicken in an airtight container lined with paper towels to absorb moisture, and keep salad ingredients refrigerated in sealed containers. Tomatoes and avocados are best added just before serving.

Freezing

While the salad ingredients don’t freeze well, the fried chicken can be frozen if wrapped tightly in foil and a freezer bag. To preserve that beloved crispiness after thawing, reheat gently in a hot oven or air fryer rather than the microwave.

Reheating

Reheat chicken pieces in a preheated 375°F oven for 10-15 minutes or until warmed through and crispy again. Avoid microwaves, as they tend to make the coating soggy. Serve immediately with fresh salad and dressing for best results.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Just cut chicken breasts into strips similar in size to tenderloins to ensure even cooking and crispy coating. Tenderloins are great for their uniform size and tenderness, but breasts work fine too.

Is there a way to make the recipe less spicy?

Yes! Simply reduce or omit the cayenne pepper in both the marinade and the coating mix. The dish will still be flavorful and delicious without the heat.

Can I use store-bought buttermilk? What about substitutes?

Store-bought buttermilk works perfectly here and is often the easiest choice. If you don’t have any, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 10 minutes for a quick substitute.

How long can I marinate the chicken for?

For best results, marinate at least 1 hour and up to 24 hours in the fridge. The longer it marinates, the more tender and flavorful the chicken will be.

What’s the best oil for frying this chicken?

Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil are ideal. They allow the chicken to crisp up without imparting any overpowering flavors.

Final Thoughts

This Crispy Chicken Salad with Buttermilk Dressing Recipe has fast become one of my favorite go-to meals when I want something that feels special but isn’t complicated. The interplay of textures and flavors—from crunchy golden chicken to bright greens and luscious avocado—with that tangy buttermilk dressing creates a perfect balance in every bite. Give it a try next time you want a comforting yet fresh meal that’s sure to wow family or guests. I promise you’ll find yourself making it again and again!

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