Description
This Fried Buffalo Chicken Salad is a flavorful and hearty dish combining crispy, spicy buffalo chicken with fresh, crunchy salad greens and a creamy, tangy buffalo ranch dressing. Perfect for a satisfying lunch or dinner, this recipe features double-coated fried chicken tenders tossed in buffalo sauce, served atop a bed of mixed greens, vegetables, and optional cheeses for an extra burst of flavor.
Ingredients
Scale
Fried Buffalo Chicken
- 2 boneless, skinless chicken breasts (or tenders)
- 1 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 1 cup buttermilk (or regular milk)
- Vegetable oil (for frying, about 1 inch depth)
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1 tbsp butter (optional, for extra richness)
Salad
- 6 cups mixed salad greens (e.g., romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup celery, chopped (optional, for crunch)
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup crumbled blue cheese (optional)
Dressing
- 1/2 cup ranch dressing (or blue cheese dressing)
- 2 tbsp buffalo sauce (to taste)
Instructions
- Prep the chicken: Slice chicken breasts into tenders or strips if necessary. Season both sides with salt and pepper to ensure flavor before breading.
- Prepare the breading station: In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, beat the egg and combine with buttermilk to create the wet mixture.
- Coat the chicken: Dip each piece of chicken first into the flour mixture, then into the egg and buttermilk mixture, and again into the flour mixture to form a double coating for extra crispiness.
- Fry the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Toss in buffalo sauce: Melt butter in a separate bowl if using, then mix in the buffalo sauce. Toss the fried chicken tenders in this mixture until fully coated with the spicy sauce.
- Prepare the salad base: In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, red onion, and celery (if using). Add shredded cheddar and blue cheese if desired for additional flavor and creaminess.
- Make the dressing: In a small bowl, stir together the ranch dressing and buffalo sauce. Adjust buffalo sauce quantity to your preferred spice level.
- Assemble the salad: Plate the mixed salad greens and vegetables, then top with the crispy buffalo chicken tenders. Drizzle the buffalo ranch dressing over the assembled salad, and garnish with extra blue cheese or cheddar cheese if desired.
- Serve: Serve immediately to enjoy the contrast between the spicy buffalo chicken, the crisp salad veggies, and the cool creamy dressing.
Notes
- For a lower-fat option, bake the chicken tenders instead of frying, though traditional frying yields the crispiest texture.
- The double coating on the chicken ensures a crunchy crust that holds the buffalo sauce well without getting soggy.
- Adjust buffalo sauce amounts in both the chicken toss and dressing depending on your preferred spice level.
- Adding celery to the salad adds a refreshing crunch that complements the spicy chicken.
- Use store-bought or homemade buffalo sauce depending on availability and taste preference.
- Optionally, melt butter into the buffalo sauce for extra richness and smoother coating on the chicken.
