Aug 28, 2019

Beer-Battered Fried Buffalo Chicken Salad

Prep Time: 10 mins
Cook Time: 30 mins
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).

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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.

beer-battered fried chicken

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.

Beer-battered Fried Buffalo Chicken Salad-25.jpg

Beer-battered Fried Buffalo Chicken Salad recipe from cooking with cocktail rings closeup

Beer-Battered Fried Buffalo Chicken Salad

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Prep Time 10 mins
Cook Time 30 mins
Serves 4

Ingredients:

For the fried chicken:

  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 12-ounce can lager beer
  • 1 pound chicken breasts, cut into strips
  • Vegetable oil, as needed, for frying

For the buffalo sauce:

  • 2 tablespoons melted butter
  • ¼ cup extra-virgin olive oil
  • ¼ cup hot sauce of choice (I use Frank’s Red Hot®)
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Worcestershire
  • 1 clove garlic, minced

For assembly:

  • 3 hearts of romaine, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced celery
  • ½ cup thinly sliced carrots
  • ½ cup crumbled blue cheese
  • ¼ cup flat-leaf parsley leaves
  • 1 teaspoon chopped dill
  • 1 tablespoon chopped chives

Instructions:

For the fried chicken:

  • 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.

For assembly:

  • 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.

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