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Fried Buffalo Chicken Salad

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This Fried Buffalo Chicken Salad combines crispy fried chicken with a tangy buffalo sauce, topped with a fresh medley of veggies and blue cheese for the perfect balance of flavor. It’s a satisfying meal that’s as bold as it is delicious

Ingredients

Scale

  1. For the fried chicken:

    • Vegetable oil, as needed, for frying

    • 1½ cups all-purpose flour

    • 1 cup low-fat buttermilk

    • 2 large eggs

    • 2 large boneless skinless chicken thighs (about 1 pound), sliced in half lengthwise

    • Kosher salt, as needed

    • Freshly ground black pepper, as needed

    For the buffalo sauce:

    • 2 tablespoons melted butter

    • ¼ cup extra-virgin olive oil

    • ¼ cup hot sauce of choice (e.g., Frank’s Red Hot®)

    • 1 tablespoon distilled white vinegar

    • 1 teaspoon Worcestershire sauce

    • 1 clove garlic, minced

    For assembly:

    1. 3 hearts of romaine, chopped

    2. 1 cup cherry tomatoes, halved

    3. ½ cup thinly sliced celery

    4. ½ cup thinly sliced carrots

    5. ½ cup crumbled blue cheese

    6. ¼ cup flat-leaf parsley leaves

    7. 1 teaspoon chopped dill

    8. 1 tablespoon chopped chives

Instructions

  • For the fried chicken:

    • Fill a large cast iron pan with vegetable oil to a depth of 2″ (5cm). Heat the oil to 350°F (180ºC).

    • 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.

    • Dredge each piece of chicken in the buttermilk mixture, then coat with the flour. Shake off any excess flour. Fry in the hot oil, flipping once, until golden brown on all sides, about 8 minutes.

    • Remove from the oil and let drain on a paper towel-lined plate or a cooling rack.

  • For the buffalo sauce:

    • In a medium mixing bowl, whisk together melted butter, olive oil, hot sauce, vinegar, Worcestershire sauce, and minced garlic. Set aside.

 

  • For assembly:

    • In a large salad bowl, add the chopped romaine, cherry tomatoes, celery, and carrots. Toss to combine.

    • Chop the fried chicken into cubes and add to the bowl. Toss with ½ cup of buffalo sauce (add more if desired).

    • Add the crumbled blue cheese, parsley, dill, and chives, then toss gently.

    • Divide the salad among bowls and serve immediately.

Notes

  • Adjust the buffalo sauce amount based on how spicy you want the salad to be.

  • The fried chicken can be made in advance and reheated before serving if needed.

 

  • For a lighter version, you can use grilled chicken instead of fried.

Nutrition

Find it online: https://grandmarecipesflash.com/fried-buffalo-chicken-salad/