Description
Spicy fried buffalo chicken salad brings zesty flavors dancing across crisp greens with homemade ranch dressing. Crunchy chicken pieces drizzled in tangy sauce create a perfect balance for hungry diners seeking quick comfort on their plate.
Ingredients
Scale
Protein:
- 2 large boneless skinless chicken thighs (about 1 pound), sliced in half lengthwise
Coating and Frying Ingredients:
- 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, as needed
- Freshly ground black pepper, as needed
- Vegetable oil, as needed, for frying
Buffalo Sauce Ingredients:
- 2 tablespoons (2 tablespoons / 30 milliliters) melted butter
- 0.25 cup (0.25 cup / 60 milliliters) extra-virgin olive oil
- 0.25 cup (0.25 cup / 60 milliliters) hot sauce of choice (e.g., Franks Red Hot)
- 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 (1 cup / 240 milliliters) cherry tomatoes, halved
- 0.5 cup (0.5 cup / 120 milliliters) thinly sliced celery
- 0.5 cup (0.5 cup / 120 milliliters) thinly sliced carrots
- 0.5
Instructions
- Prepare a large cast iron pan by filling with vegetable oil to a 2-inch depth. Heat oil to precisely 350°F for optimal frying temperature.
- Create two separate coating stations: one with seasoned flour, another with whisked buttermilk and eggs. Season chicken pieces with salt and pepper beforehand.
- Thoroughly coat each chicken piece first in buttermilk mixture, then completely dredge in flour, ensuring even coverage by shaking off excess flour.
- Carefully lower coated chicken into hot oil, frying for approximately 8 minutes. Flip once to achieve uniform golden-brown exterior and ensure complete internal cooking.
- Transfer fried chicken from oil onto paper towel-lined surface or wire rack 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.
- Combine chopped romaine, cherry tomatoes, celery, and carrots in a large salad bowl, mixing ingredients thoroughly.
- Cut crispy fried chicken into uniform cubes and add to salad mixture. Drizzle with buffalo sauce, tossing to distribute flavors evenly.
- Sprinkle crumbled blue cheese, freshly chopped parsley, dill, and chives over the salad. Gently toss to integrate ingredients without crushing delicate components.
- Immediately serve salad divided among individual bowls to maintain optimal temperature and texture.
Notes
- Precisely control oil temperature to ensure crispy, golden-brown chicken without burning or undercooking the meat.
- Use a deep-fry thermometer for accurate oil temperature monitoring during frying process.
- Pat chicken dry before seasoning to help flour adhere better and create crunchier coating.
- Experiment with different hot sauce varieties like Sriracha or Frank’s RedHot for unique buffalo sauce flavor profiles.
- Substitute blue cheese with feta or goat cheese for lighter, tangier alternative if desired.
- Allow fried chicken to rest on wire rack instead of paper towels to maintain maximum crispiness and prevent soggy texture.
- Prepare buffalo sauce ahead of time and store in refrigerator for more intense flavor development.
- Consider gluten-free option by replacing wheat flour with cornstarch or almond flour for chicken coating.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 384 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 135 mg