To make the Fried Chicken:
2 skinless, boneless breasts of chicken
Buttermilk, 1 cup
All-purpose flour, 1 cup
Black pepper and 1 teaspoon of salt
Paprika, half a teaspoon
1/4 teaspoon garlic powder
For use in frying
To make the Salad:
Greens for a mixed salad (lettuce, collards, or a combination)
Halved cherry tomatoes
Red onion sliced
Sliced pickles, dill
Croutons made from cubed, toasted cornmeal
Sliced hard-boiled eggs
Cheddar cheese, grated
To make the Dressing:
1/2 cup mayonnaise
Buttermilk, 2 tablespoons
1 tbsp. Dijon mustard
1 teaspoon of honey
1 teaspoon vinegar made from apple cider
Pepper and salt as desired
To Marinate the Chicken:
Put the chicken breasts in a bowl and cover them with buttermilk. For at least one hour, cover and marinate in the refrigerator.
Get the Dressing ready:
Whisk mayonnaise, buttermilk, Dijon mustard, honey, apple cider vinegar, salt, and pepper in a bowl. Modify the seasoning to your preferences. Set away in the refrigerator.
Prepare the Salad’s Ingredients:
The salad greens should be washed and chopped. Sliced hard-boiled eggs, halved cherry tomatoes, red onion, dill pickles, cornmeal croutons, and shredded cheddar cheese should all be combined with them in a sizable salad dish.
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.
Coat the Chicken and Fry It:
Combine the flour, salt, black pepper, paprika, and garlic powder in a small 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.
Place the coated chicken breasts with caution in the hot oil. Cook the chicken until it is golden brown and well cooked (internal temperature of 165°F or 74°C) in a pan for 6 to 8 minutes on each side. Once finished, drain the chicken from the oil and place it on paper towels.
Put 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 the Southern-style dressing on the side or drizzle it over it. Just before serving, toss everything together to cover the salad in the dressing and spread the flavours evenly.
Enjoy this delicious Southern fried chicken salad, which mixes fried chicken’s savoury flavours with crisp, fresh vegetables and a tangy dressing.
You are welcome to create variants by including extras like pecans, bacon that has been shredded, or even a splash of spicy sauce for a taste boost.
Remember that the Southern Fried Chicken Salad celebrates the complex flavours of Southern food; as such, feel free to add your flair while preserving the regional character. Enjoy the balance of freshness and comfort that this salad offers.
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