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–+ servings
crispy chicken salad in a bowl.
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5

Crispy Chicken Salad Recipe

This Fried Chicken Salad is a combination of crispy fried chicken strips and salad ingredients tossed with a creamy BBQ Ranch Dressing.
Prep Time20 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

For the chicken

  • 1 pound chicken tenderloins
  • 1/2 cup buttermilk
  • 2 tablespoons dry ranch dressing mix divided
  • 1 teaspoon paprika
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • Canola oil for frying

For the salad

  • 4 cups fresh mixed greens or chopped lettuce
  • 2 hard boiled eggs chopped
  • 6 ounces bacon cooked and chopped
  • 1/2 cup shredded cheddar jack cheese
  • 1/2 medium english cucumber diced
  • 5 green onions sliced
  • 1 avocado diced
  • 1/2 cups fresh or frozen corn kernels thawed
  • 2 roma tomatoes diced

Dressing

  • 1 tablespoon packet dry ranch seasoning packet
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons BBQ sauce

Instructions

  • In a large bowl or gallon size ziplock bag combine the buttermilk, 1 tablespoon ranch dressing mix, paprika, ½ teaspoon salt, ½ teaspoon pepper.
  • Place the chicken tenders into the buttermilk mixture and let marinate for 2 hours or up to overnight.
  • In a medium bowl whisk together the ranch seasoning, mayo, buttermilk, and BBQ sauce. Cover tightly and refrigerate until ready to use; up to one week.
  • In a shallow dish combine the flour, panko, remaining ½ teaspoon of salt, pepper and 1 tablespoon of the ranch seasoning.
  • Once marinated, remove tenders a few at a time and coat them in the flour and breadcrumb mixture. Making sure to coat them evenly and well. Set coated tenders on a plate until ready to fry.
  • Add 1-inch of canola oil to a cast iron skillet or deep pan. Heat on medium high to reach an oil temperature of about 350℉.
  • Add the chicken pieces to the pan and fry until golden brown, about 3-4 minutes per side or unti l the internal temperature reaches 165℉. Work in batches and don't crowd the pan. If chicken browns too quickly, reduce heat or add a splash of oil to reduce the oil temp. Remove chicken to drain on a paper towel lined plate and rest for 5-10 minutes.
  • To assemble: On a large platter place down the mixed greens and then you can pile or stripe the other salad ingredients onto the greens. Top with sliced fried chicken. Dress the salad right before serving.

Notes

  • There are roughly 8-10 tenders in a pound. Plan for 2 per person. 
  • The amounts listed for most of the ingredients are just guidelines. You can personalize each salad for the person eating it. The dressing makes a lot, so feel free to adjust the amount. Leftovers can be saved in an airtight container in the fridge for up to a week.

Nutrition

Calories: 1175kcal | Carbohydrates: 66g | Protein: 57g | Fat: 75g | Saturated Fat: 18g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 254mg | Sodium: 2947mg | Potassium: 1347mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3976IU | Vitamin C: 17mg | Calcium: 316mg | Iron: 5mg

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