Buttermilk-fried Chicken Salad

Buttermilk-fried Chicken Salad

4.6(157)

Cook Time
-
Total Time
-
Yield
4 servings

How to Make It

1. Step
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
2. Step
In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
3. Step
In a medium bowl, combine all ingredients for seasoned flour.
4. Step
Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
5. Step
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
6. Step
Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
7. Step
Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
8. Step
Enjoy!

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