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Southern Fried Chicken Salad Recipe

American · Main course · 35 min total

A classic Southern-style salad featuring crispy fried chicken, fresh greens, and tangy buttermilk dressing, perfect for a hearty lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1/2 cup shredded cheddar cheese
• 1/2 cup buttermilk ranch dressing (or homemade)

Instructions

1. Place chicken strips in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
4. Dredge each buttermilk-soaked chicken strip in the seasoned flour, shaking off excess.
5. Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
6. In a large bowl, toss salad greens, tomatoes, cucumber, and cheese.
7. Divide salad among plates, top with fried chicken strips, and drizzle with buttermilk ranch dressing.

Tips

• For extra crunch, double-dip the chicken: buttermilk, flour, buttermilk, flour again.
• Serve with extra dressing on the side.
• Leftover fried chicken can be stored in the fridge for up to 2 days; reheat in oven to maintain crispiness.

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