Description
This Crispy Chicken Salad with Buttermilk Dressing combines tender, juicy fried chicken coated in a flavorful buttermilk marinade and a seasoned crispy coating, served atop a fresh bed of mixed greens and vegetables. The homemade ranch dressing adds a tangy, creamy finish, making it a perfect balance of textures and flavors for a satisfying meal.
Ingredients
Scale
Buttermilk Marinade
- 2 cups buttermilk
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 2 & 1/2 pounds frozen chicken tenderloins (thawed)
Dry Coating Mix
- 1 cup flour
- 1 cup tempura mix
- 1/4 cup yellow cornmeal
- 4 teaspoons kosher salt
- 2 teaspoons onion powder
- 1 & 1/2 teaspoons dry chicken bouillon powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper
For Frying
- Several cups of oil (vegetable, peanut, canola, or light-flavored olive oil) to fill a wide skillet about 1 inch high
Salad Ingredients
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 3 cups baby spinach (sliced)
- 1 medium cucumber (quartered and sliced)
- 6-8 tomatoes (sliced into wedges)
- 2-3 avocados (sliced)
Dressing
- Homemade ranch dressing or store-bought ranch dressing
Instructions
- Make the Dressing: If preparing homemade ranch dressing, do so now to allow it time to marinate and develop flavor before serving.
- Prepare the Marinade: In a large bowl, combine buttermilk, kosher salt, paprika, onion powder, garlic powder, cayenne pepper, and egg. Add thawed chicken tenderloins to this mixture, ensuring each piece is thoroughly coated.
- Marinate Chicken: Cover the bowl and refrigerate the chicken in the marinade for at least 1 hour or up to 24 hours to enhance flavor and tenderness.
- Mix Dry Coating: In a large resealable plastic bag, combine flour, tempura mix, yellow cornmeal, kosher salt, onion powder, dry chicken bouillon powder, black pepper, garlic powder, and cayenne pepper. Shake to mix evenly.
- Coat the Chicken: Remove chicken from the marinade allowing excess to drip off. Add pieces to the bag with dry mix one at a time, tossing to coat completely. Seal the bag and shake vigorously to ensure an even coating. Separate any clumped pieces to avoid sticking.
- Chill Coated Chicken: Place the coated chicken pieces in the freezer for 15 minutes to 1 hour to help the coating adhere better during frying.
- Heat Oil: Pour about 1 inch of frying oil into a 12-inch high-sided skillet. Heat oil over medium-high heat for approximately 15 minutes. Test readiness by dropping a small piece of bread into the oil; it should bubble upon contact.
- Fry Chicken: Working in batches, carefully add chicken pieces to hot oil without overcrowding. Fry each side for about 5 minutes until golden brown, totaling roughly 10 minutes per batch. Use a meat thermometer to verify the internal temperature reaches 160°F.
- Drain Chicken: Remove cooked chicken and place on a cooling rack set over absorbent paper towels or thick paper bags to drain excess oil. The chicken color will deepen slightly as it rests.
- Maintain Frozen Chicken: Keep remaining raw coated chicken in the freezer while frying to maintain coating integrity and food safety.
- Prepare Salad Vegetables: While frying, wash and chop the romaine and iceberg lettuce, slice baby spinach, cucumber, tomatoes, and avocados. Toss all greens and cucumbers together in a bowl for storage if desired. Keep tomatoes and avocados separate to prevent sogginess.
- Serve: Plate the mixed greens and vegetables, top with hot crispy chicken, and drizzle with homemade or store-bought ranch dressing. Enjoy immediately for best crispness and flavor.
Notes
- Marinate chicken for at least 1 hour but up to 24 hours for best flavor and tenderness.
- Tempura mix adds an extra light, crispy texture to the coating; available in most grocery stores near seafood or baking aisles.
- Use a thermometer to ensure chicken reaches a safe internal temperature of 160°F.
- Fry chicken in batches to avoid overcrowding and maintain oil temperature.
- Store greens and cucumbers together but keep tomatoes and avocados separate to avoid sogginess if making ahead.
- Paper grocery bags are excellent for absorbing excess oil from fried chicken.
- Adjust cayenne pepper quantity to control the level of spiciness.
- Light-flavored oils such as vegetable or light olive oil produce less flavor interference during frying.
