Fried Chicken Salad with Buttermilk-Chive Dressing

Name: Fried Chicken Salad with Buttermilk-Chive Dressing
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoon freshly ground black pepper; 158 milliliters buttermilk; 946 milliliters buttermilk; 946 milliliters canola oil, for frying; 237 milliliters cherry tomatoes, cut in half; 237 milliliters cooked black beans; 237 milliliters cooked corn kernels; 237 milliliters peeled, seeded and diced cucumbers; 0 teaspoons dried dill; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 473 milliliters all-purpose flour; 3 Tbsps finely sliced fresh chives; 3 cloves garlic; 2 teaspoons granulated garlic; 1 Tbsp hot sauce; 1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces; 1 teaspoons kosher salt; 4 servings Kosher salt and freshly cracked black pepper; 79 milliliters mayonnaise; 473 milliliters panko breadcrumbs; 1 Tbsp finely chopped fresh Italian parsley; 1 small bunch red radishes, rinsed and finely sliced; 1 teaspoons salt; 907 grams boneless, skinless chicken thighs; 59 milliliters sour cream; 2 teaspoons white vinegar

Fried Chicken Salad with Buttermilk-Chive Dressing might be just the main course you are searching for. One serving contains 1275 calories, 71g of protein, and 61g of fat. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. A mixture of hot sauce, cream, granulated garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. This recipe is typical of Southern cuisine.

Instructions

Watch how to make this recipe.

For the fried chicken: Using a mallet, lightly pound the thighs to flatten.

Ingredients you will need

Whole Chicken

Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.

Ingredients you will need

Buttermilk

Hot Sauce

Whole Chicken

In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove the chicken strips from the marinade and lightly pat away excess.

Ingredients you will need

Chicken Tenders

Marinade

Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.

Ingredients you will need

Granulated Garlic

Panko

Salt And Pepper

Marjoram

Thyme

Equipment you will use

Mixing Bowl

Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.

Ingredients you will need

Salt And Pepper

Buttermilk

Whole Chicken

All Purpose Flour

Panko

Equipment you will use

Baking Sheet

Mixing Bowl

Wire Rack

Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.

Ingredients you will need

Kosher Salt

Cooking Oil

For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish.

Ingredients you will need

Cucumber

Tomato

Lettuce

Radish

Beans

Corn

Equipment you will use

Mixing Bowl

Add in 1 cup Buttermilk-Chive Dressing and toss to coat.

Ingredients you will need

Buttermilk

Chives

Serve the chicken on top of the salad.

Ingredients you will need

Whole Chicken

Drizzle with a little extra dressing.

On a flat cutting board, smash the garlic cloves with the flat side of a knife.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Cutting Board

Knife

Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.

Ingredients you will need

Salt

Equipment you will use

Knife

In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

Ingredients you will need

Salt And Pepper

Distilled White Vinegar

Garlic Paste

Buttermilk

Mayonnaise

Sour Cream

Parsley

Chives

Dill

Equipment you will use

Immersion Blender

Mixing Bowl

Whisk

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 158milliliters

buttermilk 946milliliters

canola oil, for frying 237milliliters

cherry tomatoes, cut in half 237milliliters

cooked black beans 237milliliters

cooked corn kernels 237milliliters

peeled, seeded and diced cucumbers 0teaspoons

dried dill 1teaspoon

dried marjoram 1teaspoon

dried thyme 473milliliters

all-purpose flour 3Tbsps

finely sliced fresh chives 3cloves

garlic 2teaspoons

granulated garlic 1Tbsp

hot sauce 1head

iceberg lettuce, rinsed, core removed and chopped into bite-size pieces 1teaspoons

kosher salt 4servings

Kosher salt and freshly cracked black pepper 79milliliters

mayonnaise 473milliliters

panko breadcrumbs 1Tbsp

finely chopped fresh Italian parsley 1small bunch

red radishes, rinsed and finely sliced 1teaspoons

salt 907grams

boneless, skinless chicken thighs 59milliliters

sour cream 2teaspoons

white vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Chateau Ste. Michelle Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 10 dollars per bottle.