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.
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 (180ºC).
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.