Description
Spicy Buffalo Chicken Salad delivers a zesty crunch that dances between crisp greens and fiery protein. Crisp lettuce mingles with golden chicken strips, promising a flavor explosion that brings cool refreshment alongside bold heat for hungry palates.
Ingredients
Scale
Chicken and Coating:
- 2 large boneless skinless chicken thighs (about 1 pound)
- 1.5 cups (1.5 cups / 360 milliliters) all-purpose flour
- 1 cup (1 cup / 240 milliliters) low-fat buttermilk
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
Frying and Sauce Components:
- Vegetable oil (for frying)
- 2 tablespoons (2 tablespoons / 30 milliliters) melted butter
- 1/4 cup (1/4 cup / 60 milliliters) extra-virgin olive oil
- 1/4 cup (1/4 cup / 60 milliliters) hot sauce
- 1 tablespoon (1 tablespoon / 15 milliliters) distilled white vinegar
- 1 teaspoon (1 teaspoon / 5 milliliters) Worcestershire sauce
- 1 clove garlic, minced
Salad Ingredients:
- 3 hearts of romaine, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced carrots
- 1/2 cup crumbled blue cheese
- 1/4 cup flat-leaf parsley leaves
- 1 teaspoon chopped dill
- 1 tablespoon chopped chives
Instructions
- Prepare a deep cast iron skillet by pouring vegetable oil to a 2-inch depth and heating to 350°F for optimal frying temperature.
- Create three separate preparation stations: one with seasoned flour, another with whisked buttermilk and eggs, and a third for seasoning chicken with salt and pepper.
- Thoroughly coat each chicken piece first in buttermilk mixture, then generously dredge in seasoned flour, ensuring an even, light coating and shaking off excess.
- Carefully lower chicken into hot oil, maintaining consistent temperature, and fry until exterior turns golden brown and crispy, approximately 8 minutes, turning once midway.
- Transfer fried chicken to a paper towel-lined surface to drain excess oil and maintain crispiness.
- Craft buffalo sauce by whisking melted butter, olive oil, hot sauce, vinegar, Worcestershire sauce, and minced garlic in a mixing bowl until smoothly combined.
- Assemble salad base by combining chopped romaine, cherry tomatoes, celery, and carrots in a large serving bowl.
- Cut crispy chicken into uniform cubes and gently toss with salad ingredients, drizzling half cup of prepared buffalo sauce to enhance flavor.
- Sprinkle crumbled blue cheese and freshly chopped herbs like parsley, dill, and chives over the salad.
- Distribute salad into individual serving bowls and serve immediately for maximum texture and temperature enjoyment.
Notes
- Maintain the perfect oil temperature using a thermometer to ensure crispy, golden-brown chicken without burning.
- Experiment with gluten-free flour or almond flour for a low-carb alternative that still provides a crunchy coating.
- Let the chicken rest on a wire rack instead of paper towels to prevent soggy bottoms and maintain maximum crispiness.
- Customize the heat level by adjusting the hot sauce quantity or mixing different types of hot sauces for a unique flavor profile.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 850 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 60 g
- Saturated Fat: 15 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 50 g
- Cholesterol: 210 mg