Description
This Fried Buffalo Chicken Salad combines crispy fried chicken with a tangy buffalo sauce, topped with fresh veggies and blue cheese for the perfect balance of flavor. It’s a satisfying meal that’s as bold as it is delicious! Perfect for a hearty lunch or dinner.
Ingredients
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For the fried chicken:
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Vegetable oil, as needed, for frying
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1½ cups all-purpose flour
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1 cup low-fat buttermilk
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2 large eggs
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2 large boneless skinless chicken thighs (about 1 pound), sliced in half lengthwise
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Kosher salt, as needed
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Freshly ground black pepper, as needed
For the buffalo sauce:
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2 tablespoons melted butter
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¼ cup extra-virgin olive oil
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¼ cup hot sauce of choice (e.g., Frank’s Red Hot®)
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1 tablespoon distilled white vinegar
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1 teaspoon Worcestershire sauce
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1 clove garlic, minced
For assembly:
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3 hearts of romaine, chopped
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1 cup cherry tomatoes, halved
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½ cup thinly sliced celery
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½ cup thinly sliced carrots
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½ cup crumbled blue cheese
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¼ cup flat-leaf parsley leaves
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1 teaspoon chopped dill
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1 tablespoon chopped chives
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Instructions
For the fried chicken:
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Fill a large cast iron pan with vegetable oil to a depth of 2 inches (5 cm). Heat the oil to 350°F (180ºC).
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In a medium shallow bowl, add the flour. In another medium bowl, whisk together the buttermilk and eggs. Season the chicken with salt and pepper.
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Dredge each piece of chicken in the buttermilk mixture, then coat with the flour. Shake off any excess flour.
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Fry the chicken in the hot oil, flipping once, until golden brown on all sides, about 8 minutes.
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Remove from the oil and let drain on a paper towel-lined plate or cooling rack.
For the buffalo sauce:
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In a medium mixing bowl, whisk together melted butter, olive oil, hot sauce, vinegar, Worcestershire sauce, and minced garlic. Set aside.
For assembly:
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In a large salad bowl, add the chopped romaine, cherry tomatoes, celery, and carrots. Toss to combine.
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Chop the fried chicken into cubes and add to the salad bowl. Toss with ½ cup of buffalo sauce (add more if desired).
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Add the crumbled blue cheese, parsley, dill, and chives. Toss gently to combine.
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Divide the salad among bowls and serve immediately.
Notes
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You can adjust the amount of buffalo sauce depending on your spice tolerance.
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For a lighter version, consider baking the chicken instead of frying.
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If you prefer a milder dressing, you can use ranch dressing in place of blue cheese.
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This salad can be made ahead, but it’s best served fresh for the crispiest chicken and freshest veggies
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 3g
- Sodium: 1,300mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 155mg