Description
This Fried Buffalo Chicken Salad is a flavorful and satisfying dish featuring crispy fried chicken strips tossed in spicy buffalo sauce, served over a bed of fresh mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Topped with blue cheese crumbles or ranch dressing, it’s a perfect balance of heat, crunch, and creamy goodness, ideal for a hearty lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup buffalo sauce
Salad
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup blue cheese crumbles or ranch dressing
Instructions
- Prepare and Marinate Chicken: Pound the chicken breasts to an even thickness and slice them into strips. Place the chicken strips in a bowl with the buttermilk and marinate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Mix Coating Ingredients: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper thoroughly. This mixture will create a crispy coating for the chicken.
- Heat Oil: Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C), ensuring it is hot enough for frying the chicken properly.
- Fry Chicken Strips: Remove the chicken strips from buttermilk, dredge each strip evenly in the flour mixture, and carefully fry them in batches. Cook each side for 3–4 minutes until the chicken is golden brown and cooked through. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Toss with Buffalo Sauce: Place the fried chicken strips in a bowl and toss them with the buffalo sauce until they are well coated, adding a spicy, tangy flavor.
- Assemble Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Arrange the buffalo chicken strips on top of the salad.
- Add Toppings and Serve: Sprinkle blue cheese crumbles over the salad or drizzle with ranch dressing according to preference. Serve immediately to enjoy the contrast of hot chicken and fresh salad.
Notes
- You can bake or air fry the chicken strips instead of frying for a lighter version.
- Adjust the spice level by selecting a mild or hot buffalo sauce based on your preference.
- Add avocado slices or croutons to the salad for extra texture and flavor.
