Southern Fried Chicken Salad

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A Southern Fried Chicken Salad combines the crispy, savory goodness of fried chicken with fresh, crunchy greens and a tangy dressing for a satisfying meal. It’s a perfect balance of comfort food and healthy eating. Here’s how to make it:

Southern Fried Chicken Salad Recipe

Ingredients (Serves 2-3):

For the Fried Chicken:

  • 2 boneless, skinless chicken breasts (or chicken tenders)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Oil for frying (vegetable or canola oil)

For the Salad:

  • 6 cups mixed greens (romaine, spinach, arugula, or your favorite blend)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup shredded cheddar cheese (optional)
  • 1/4 cup corn kernels (fresh, canned, or roasted)
  • 1/4 cup croutons (optional)

For the Dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk (or regular milk)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Marinate the Chicken:
  • Place the chicken breasts in a bowl and cover with buttermilk. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).
  1. Prepare the Dressing:
  • In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper. Set aside.
  1. Bread the Chicken:
  • In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  • Remove the chicken from the buttermilk, letting excess drip off, and dredge it in the flour mixture, pressing gently to coat evenly.
  1. Fry the Chicken:
  • Heat about 1 inch of oil in a skillet over medium-high heat (350°F/175°C).
  • Fry the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  • Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let it cool slightly, then slice into strips.
  1. Assemble the Salad:
  • In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, cheese, corn, and croutons (if using).
  • Top the salad with the sliced fried chicken.
  1. Serve:
  • Drizzle the dressing over the salad or serve it on the side. Toss gently just before eating.

Tips:

  • For a lighter version, use grilled or baked chicken instead of fried.
  • Add avocado slices, boiled eggs, or bacon bits for extra flavor and texture.
  • Make the dressing ahead of time and store it in the fridge for up to 3 days.

This Southern Fried Chicken Salad is a crowd-pleaser that’s both indulgent and refreshing! 😊

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