Football season is finally here and this recipe is a “salad spin” on game day food. (Nothing gets me in the mood to do research for my fantasy football league teams more than some game day food - but made healthy-ish).
Beer-battered Fried Buffalo Chicken Salad
Football season is finally here and this recipe is a “salad spin” on game day food. (Nothing gets me in the mood to do research for my fantasy football league teams more than some game day food – but made healthy-ish).
Beer battered fried chicken is diced and served with a vinegar and oil-based homemade buffalo sauce as a light dressing and tossed with romaine lettuce, tomatoes, celery, carrots and blue cheese – all the fixings included in a typical buffalo wing setup. The herbs included in the salad are also the main elements included in a classic buttermilk ranch dressing.
I love making my own buffalo sauce because it only requires a few ingredients that should already be in any well-stocked kitchen but in a pinch any store-bought sauce will do. For a quick weeknight dinner the homemade fried chicken can be foregone for a favorite fast food or grocery store fried chicken, reheated and re-crisped with a quick broil in the oven.
In a medium mixing bowl whisk together the flour, garlic powder, onion powder, salt, pepper and beer until a batter forms. It should be the consistency of pancake batter. In a large, heavy-bottomed cast iron skillet, add enough oil to reach 1” up the pan. Heat oil to 350ºF.
Dip the strips of chicken in the batter, working one at a time, letting any excess batter drip off before placing it into the oil. Fry until golden brown and cooked through, about 6 minutes. Remove to a paper towel-lined plate to drain. Continue with the remaining chicken.
For the buffalo sauce:
In a medium mixing bowl whisk together the butter, olive oil, hot sauce, vinegar, Worcestershire and garlic until combined. Set aside until ready to use.
Add the romaine to a large salad bowl with the tomatoes, celery, and carrots and toss to combine. Chop the chicken into cubes and add to the bowl and toss with ½ cup of the buffalo sauce, adding more if needed. Add the blue cheese, parsley, dill and chives and toss once more. Divide among bowls and serve immediately.
DID YOU MAKE THIS?
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