Fried Buffalo Chicken Salad

Fried buffalo chicken salad combines the zesty kick of spicy buffalo sauce with the freshness of crisp greens and crunchy lettuce, creating a satisfying dish that's both bold in flavor while keeping things light.

Course Salad

Cuisine American

Prep Time 10

Cook Time 30

Servings

Calories 572kcal

Author Kylie Mazon-Chambers

Ingredients

For the fried chicken:

Vegetable oil, as needed, for frying
1½ cups all-purpose flour
1 cup low-fat buttermilk
2 large eggs
2 large boneless skinless chicken thighs, about 1 pound, sliced in half lengthwise
Kosher salt, as needed
Freshly ground black pepper, as needed

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:

Fill a large cast iron pan with vegetable oil so it reaches 2" (5cm) up the pan. Heat the oil to 350°F (180ºC).
In a medium shallow bowl add the flour. Whisk the buttermilk and egg together in another medium bowl. Season chicken with salt and pepper. One piece at a time, dip chicken in the buttermilk mixture then dredge in the flour.
Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes. Remove the chicken and allow to drain on a paper towel-lined plate or baking cooling rack.

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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