BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY

Buttermilk-fried Chicken Salad Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

8 boneless, skinless chicken thighs
oil, for frying
10 oz spring mix green
2 roma tomatoes, sliced
1 large cucumber, sliced
1 red onion, sliced thin
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 tablespoon garlic powder
2 tablespoons lemon juice
2 cups all-purpose flour
1 tablespoon salt
1 ½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

Steps:

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
In a medium bowl, combine all ingredients for seasoned flour.
Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
Enjoy!

Nutrition Facts : Calories 728 calories, Carbohydrate 85 grams, Fat 19 grams, Fiber 6 grams, Protein 53 grams, Sugar 20 grams