Fried Chicken Salad Recipe

Fried Chicken Salad Recipe
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Fried Chicken Salad Recipe




To make the Fried Chicken:

2 skinless, boneless breasts of chicken

Buttermilk, 1 cup

All-purpose flour, 1 cup

Black pepper and one teaspoon of salt

Paprika, 1/2 teaspoon

1/4 teaspoon garlic powder

Frying oil

To make the Salad:

Mixed salad greens, such as lettuce, spinach, and arugula

Slices Red onion,

Sliced cucumber,

Shredded carrots,

Cherry tomatoes, halved

Salad dressing of your choosing


Marinate the Chicken:

Put the chicken breasts in a bowl and cover them with buttermilk. Verify that the chicken is completely submerged. Cover and chill for up to 24 hours in the refrigerator to flavour and tenderise the chicken.

Preparing the Salad:

Prepare the salad ingredients while the chicken is marinating. Cut the cherry tomatoes in half, slice the cucumber, thinly slice the red onion, and shred the carrots in addition to washing and chopping the salad greens. In a sizable salad bowl, mix all the vegetables.

Heat the oil:

About an inch of oil should be used to fill a deep pan or frying pan. Around 350°F (175°C) of oil should be heated.

Chicken Coat:

Combine the flour, salt, black pepper, paprika, and garlic powder in a different flat dish. Take a chicken breast out of the buttermilk and let the extra drip off. Put the chicken in the flour mixture and gently push it in. the second chicken breast is similar.

Cooking the Chicken:

Place the coated chicken breasts with caution in the hot oil. The chicken should be golden brown and cooked through (internal temperature should reach 165°F or 74°C), which takes 6 to 8 minutes per side to achieve. Depending on the thickness of the chicken breasts, the cooking time may change. When finished, remove the chicken from the oil and set it on a platter lined with paper towels to drain any extra oil.

Toss the Salad Together:

Cut the fried chicken into bite-sized chunks or strips. Place the cut-up chicken over the prepared salad.


Serve the salad with your preferred salad dressing on the side, or drizzle it over the salad. Just before serving, combine everything to ensure the flavours are evenly distributed.


For a tasty and filling supper, immediately serve the fried chicken salad!

Feel free to add things like avocado, croutons, nuts, cheese, or other preferred salad toppers to personalise the salad.



  • Timing is Everything: Tenderising the meat and adding flavour to the chicken are benefits of buttermilk marinating. Aim for a marinating time of at least 1 or 24 hours for the best tenderness and flavour.
  • Maintaining the proper oil temperature (about 350°F or 175°C) is essential for getting the ideal level of crispiness in fried chicken. Ensure the oil doesn’t become too hot or cold by using a kitchen thermometer for ideally golden and crispy results.
  • Customising Your Salad: Feel free to get inventive with the components in your salad. Add your preferred nuts, cheese, fruits, or vegetables to modify the salad to your tastes.
  • Even Coating for Chicken: To produce an even and crispy crust, press the flour mixture onto the chicken as you coat it. This process aids in giving each bite a pleasing crunch.
  • Dress Just Before Serving: Just before serving, combine the salad ingredients and dressing to preserve the salad crisp. This allows the flavours to be equally dispersed, keeping the greens from withering.

Remember that cooking is enjoyable and adaptable, so don’t be afraid to experiment and change the recipe to fit your tastes and dietary requirements. Enjoy your mouth-watering salad with fried chicken!


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