If you are craving a dish that delivers a knockout combo of crispy, spicy chicken and fresh, vibrant greens, you are in for a treat with this Fried Buffalo Chicken Salad Recipe. It perfectly balances the fiery kick of buffalo sauce with the coolness of crisp salad vegetables and creamy dressing, making every bite an explosion of flavor and texture. This salad is not only satisfying and indulgent but also a refreshing and colorful meal that’s ideal for lunch, dinner, or even a hearty snack.
Ingredients You’ll Need
This Fried Buffalo Chicken Salad Recipe shines because of its simple yet essential ingredients. Each component brings a distinct element of taste, texture, or color that works harmoniously to make this dish truly unforgettable.
- Boneless, skinless chicken breasts: The star protein, perfect for frying to golden crispiness.
- All-purpose flour: Creates a crunchy coating that locks in juiciness.
- Paprika, garlic powder, onion powder, salt, black pepper: A symphony of spices that gives the chicken a rich, flavorful crust.
- Egg and buttermilk: Help the flour mixture stick and tenderize the chicken.
- Vegetable oil: Essential for frying the chicken to crispy perfection.
- Buffalo sauce: Adds the signature spicy kick that buffalo chicken fans adore.
- Butter (optional): Brings an extra layer of richness to the buffalo sauce coating.
- Mixed salad greens: Fresh, crisp base with a variety of textures and flavors.
- Cherry tomatoes: Juicy bursts of sweetness that brighten the salad.
- Cucumber: Adds refreshing crunch and coolness.
- Red onion: Provides sharpness and color contrast.
- Shredded cheddar cheese and crumbled blue cheese (optional): For layers of creamy, tangy decadence.
- Celery (optional): Crunchy and refreshing, heightening the salad’s texture profile.
- Ranch or blue cheese dressing: Creamy elements that mellow the spicy heat.
- Extra buffalo sauce (optional): To dial up the heat to your liking.
How to Make Fried Buffalo Chicken Salad Recipe
Step 1: Prepare the Chicken for Frying
Start by slicing your chicken breasts into tenders or smaller strips for easy frying and eating. Seasoning both sides with salt and pepper right away ensures the chicken is flavorful throughout. This initial step sets the foundation for juicy, perfectly seasoned chicken.
Step 2: Set Up Your Breading Station
In one bowl, mix all-purpose flour with paprika, garlic powder, onion powder, salt, and pepper — this blend makes your coating packed with flavor. In a separate bowl, whisk together the beaten egg and buttermilk to create a classic wash that will hold the flour to the chicken. Having this ready streamlines the coating process.
Step 3: Coat the Chicken Twice for Extra Crunch
Dip each piece of chicken first into the flour mixture, then into the egg and buttermilk, and back into the flour again for a double layer of delicious crust. This technique is key for ensuring that irresistibly crispy texture that contrasts beautifully against the tender meat.
Step 4: Fry the Chicken to Golden Perfection
Heat about an inch of vegetable oil in a skillet over medium-high heat. Fry the chicken in batches to avoid crowding, about 3-4 minutes per side or until golden brown and cooked through. Once done, place them on paper towels to drain excess oil, keeping them delightfully crisp.
Step 5: Toss the Chicken in Buffalo Sauce
Melt butter (if using) and mix it with the buffalo sauce. Toss the fried chicken pieces until they’re fully coated in that vibrant, spicy glaze. The butter adds richness to the sauce, enhancing the overall mouthwatering flavor boost.
Step 6: Prepare the Fresh Salad Base
Combine your mixed salad greens with halved cherry tomatoes, thinly sliced cucumber, red onion, and chopped celery if you want extra crunch. Adding shredded cheddar and crumbled blue cheese takes this salad to another level by introducing creamy, tangy notes that pair beautifully with the spicy chicken.
Step 7: Mix the Dressing
Whisk together ranch dressing with buffalo sauce, adjusting the amount of buffalo sauce depending on how spicy you want it. This dressing is the perfect creamy, zesty complement that balances the heat while enhancing the fresh vegetables’ flavors.
Step 8: Assemble Your Fried Buffalo Chicken Salad Recipe
Plate your fresh greens and veggies first, then crown the salad with the buffalo-coated fried chicken. Drizzle generously with the buffalo ranch dressing and garnish with additional cheese if you like. This layered assembly is as beautiful as it is delicious.
Step 9: Serve Immediately and Enjoy
This salad is best enjoyed right away so you can savor the perfect interplay of spicy, crunchy chicken, creamy dressing, and crisp vegetables. It’s a feast for your eyes and palate alike!
How to Serve Fried Buffalo Chicken Salad Recipe
Garnishes
For a finishing touch, sprinkle extra blue cheese crumbles or shredded cheddar over the top. Freshly chopped celery adds color and a clean crunch, while a few sliced green onions can introduce a mild, fresh bite that brightens the dish even more.
Side Dishes
This salad is truly a full meal on its own, but if you want to round it out, consider serving with some crunchy garlic bread, crispy sweet potato fries, or a light cup of tomato soup. Each of these pairs perfectly by either complementing the heat or providing a soothing balance.
Creative Ways to Present
For a fun party idea, serve this Fried Buffalo Chicken Salad Recipe in individual mason jars layered from greens to chicken, so guests get all the perfect bites when they eat. Or, use vibrant, rustic bowls with a wooden serving spoon for a cozy family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store leftover buffalo chicken and salad components separately in airtight containers. This prevents sogginess and keeps the greens fresh. The chicken maintains its flavor well in the fridge for up to 3 days.
Freezing
While the salad itself doesn’t freeze well due to fresh veggies, you can freeze the cooked buffalo chicken. Wrap it tightly and freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
To reheat the buffalo chicken, skip the microwave if you want to keep crispiness intact—warm them in a skillet or oven at 350°F (175°C) for about 10 minutes. Reassemble with fresh salad and dressing just before serving for the best experience.
FAQs
Can I use pre-cooked chicken for this Fried Buffalo Chicken Salad Recipe?
Yes, you can save some time by using pre-cooked chicken tenders or grilled chicken strips. Just toss them in buffalo sauce and add to your salad. However, frying the chicken fresh provides the best texture and flavor contrast.
Is buttermilk necessary for this recipe?
Buttermilk helps tenderize the chicken and gives the breading a nice tang, but if you don’t have any, regular milk works fine. You can even add a splash of lemon juice or vinegar to mimic buttermilk’s acidity.
How spicy is the buffalo sauce in this recipe?
The heat level depends on the brand or homemade sauce you use. You can always adjust the amount of buffalo sauce in both the chicken coating and dressing to suit your spice preference, making it mild or fiery.
Can I make this salad vegan or vegetarian?
You can swap out the chicken for crispy fried cauliflower tossed in buffalo sauce and use a vegan ranch dressing. While it won’t be the same as the classic, it makes for a delicious plant-based alternative.
What dressing pairs best with Fried Buffalo Chicken Salad Recipe?
Ranch is a classic go-to, as its creaminess balances the spicy buffalo chicken perfectly. Blue cheese dressing is another traditional option that brings a tangy richness complementing the buffalo flavors beautifully.
Final Thoughts
This Fried Buffalo Chicken Salad Recipe quickly became one of my favorite all-around meals because it hits all the right notes—spicy, crunchy chicken paired with crisp, refreshing veggies and a luscious, zesty dressing. It’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat, so grab your ingredients and get ready to enjoy a deliciously satisfying salad that never disappoints!
Print
Fried Buffalo Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
A flavorful Fried Buffalo Chicken Salad featuring crispy, spicy buffalo-coated chicken tenders served over a fresh mix of salad greens, cherry tomatoes, cucumber, and red onion, all drizzled with a creamy buffalo ranch dressing. This dish offers a perfect balance of heat, crunch, and coolness, ideal for a satisfying lunch or dinner.
Ingredients
For the 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 in skillet)
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1 tbsp butter (optional, for extra richness)
For the Salad
- 6 cups mixed salad greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup celery, chopped (optional)
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup crumbled blue cheese (optional)
For the Dressing
- 1/2 cup ranch dressing (or blue cheese dressing)
- 2 tbsp buffalo sauce (adjust to taste)
Instructions
- Prep the chicken: Slice chicken breasts into tenders or smaller strips if using breasts. Season both sides lightly with salt and pepper to enhance flavor.
- Prepare the breading station: In one shallow bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, beat the egg and combine with buttermilk to form the wet mixture.
- Coat the chicken: Dip each piece of chicken first into the flour mixture to coat, then into the egg and buttermilk mixture, and again into the flour mixture for a double coating that ensures maximum crispiness when fried.
- Fry the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches carefully for 3 to 4 minutes per side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
- Toss in buffalo sauce: Melt butter (if using) and mix it with buffalo sauce in a bowl. Toss the fried chicken pieces gently in this sauce until they are fully coated with the spicy buffalo flavor.
- Prepare the salad base: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and celery if using. Add shredded cheddar and crumbled blue cheese for extra flavor if desired and toss lightly.
- Make the dressing: In a small bowl, mix ranch dressing with buffalo sauce, adjusting buffalo sauce quantity for desired heat level to create a creamy, spicy dressing.
- Assemble the salad: Arrange the salad mixture on plates or a large serving bowl, top with the buffalo chicken pieces, and drizzle the buffalo ranch dressing evenly over the salad. Garnish with additional cheese if desired.
- Serve: Serve the salad immediately to enjoy the delightful contrast between the spicy, crispy chicken and the cool, creamy dressing with fresh vegetables.
Notes
- Use buttermilk for tangier flavor and better chicken tenderness, but regular milk can be substituted.
- Double coating the chicken ensures a crunchy and crispy texture.
- Adjust buffalo sauce amounts in both chicken tossing and dressing to control spiciness.
- Optional cheeses and celery add extra flavor and texture but can be omitted for a lighter salad.
- Ensure oil temperature is medium-high; too hot will burn the coating, too low will make it greasy.
