Fried Chicken Salad with Buttermilk Dressing
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Fried Chicken Salad with Buttermilk Dressing at home. This recipe serves 4 and costs $3.4 per serving. One serving contains 603 calories, 34g of protein, and 36g of fat. This recipe from Eating Well has 360 fans. Head to the store and pick up garlic powder, ground pepper, panko breadcrumbs, and a few other things to make it today. It works well as a rather pricey salad. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. Similar recipes include Fried Chicken Salad with Buttermilk-Chive Dressing, Fried Chicken Salad With Black Eyed Peas & Buttermilk Dressing, and Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing.
Servings: 4
Cooking duration: 45 minutes
Ingredients:
2 heads butter lettuce
1½ cups buttermilk, divided
1 pound chicken tenders, halved crosswise
1/3 cup fine cornmeal
3 tablespoons chopped fresh chives and/or dill
1½ cups fresh corn kernels (from 2 large ears)
1¼ teaspoons garlic powder, divided
1¼ teaspoons ground pepper, divided
1/3 cup mayonnaise
¾ cup whole-wheat panko breadcrumbs
¼ cup peanut oil
¾ teaspoon salt, divided
2 medium tomatoes, each cut into 8 wedges
Equipment:
whisk
bowl
frying pan
kitchen thermometer
Cooking instruction summary:
Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes. Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining cup buttermilk and teaspoon each garlic powder, pepper and salt. Set aside. Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.) Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165F, 5 to 7 minutes more. Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.
Step by step:
1. Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and teaspoon salt in a shallow dish.
2. Add chicken, turn to coat and let marinate for 15 minutes.
3. Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining cup buttermilk and teaspoon each garlic powder, pepper and salt. Set aside.
4. Combine breadcrumbs and cornmeal in a shallow dish.
5. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)
6. Heat oil in a large nonstick skillet over medium-high heat until shimmering.
7. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165F, 5 to 7 minutes more.
8. Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.
Nutrition Information:
covered percent of daily need
