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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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. While the beer batter doesn’t stick to chicken as well as other types of breading, it doesn’t matter because it still adds a crunchy element to this salad.

Beer-battered Fried Buffalo Chicken Salad

Key Ingredients in This Recipe

  • Chicken – I use boneless, skinless chicken breasts in this recipe. As you fry the chicken, it remains tender and doesn’t dry out like a lean meat typically would. Boneless, skinless chicken thighs can also be swapped in.
  • Beer – I recommend using a lighter beer like a lager in this recipe. It will flavor the batter so you don’t want anything with too many overpowering flavors. 
  • Blue cheese – Blue veined cheeses have a characteristic sharp, salty flavor and creamy texture. They complement the acidic buffalo sauce and crisp lettuce. If you aren’t a big fan of blue cheeses try this recipe with Gorgonzola dolce, which is a young, milder and creamy variety of the cheese.
  • Cherry Tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes.
beer-battered fried chicken

How to Make Beer-Battered Fried Chicken

  1. Make the beer batter. 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.
  2. Fry the chicken. 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.
  3. Make 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.
  4. Add the lettuce to a large salad bowl. Add the romaine to a large salad bowl with the tomatoes, celery, and carrots and toss to combine.
  5. Chop the chicken and toss in buffalo. Chop the chicken into cubes and add to the bowl and toss with ½ cup of the buffalo sauce, adding more if needed.
  6. Assemble and serve. Add the blue cheese, parsley, dill and chives and toss once more. Divide among bowls and serve immediately.
Beer-battered Fried Buffalo Chicken Salad-25.jpg

Tips and Tricks in This Recipe

  • 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. Reheat and re-crisp with a quick broil in the oven before chopping it up to add to the salad.
Beer-battered Fried Buffalo Chicken Salad recipe from cooking with cocktail rings closeup

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Beer-Battered Fried Buffalo Chicken Salad

Print Pin
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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