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
Scale
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.
