Fried Chicken Salad
Crispy fried chicken strips atop fresh greens with tomatoes, eggs, cheese, and buttermilk ranch dressing.
Prep Time
25m
Cook Time
15m
Servings
4
Difficulty
Medium
Nutrition Per Serving
fat
30
carbs
38
fiber
4
protein
42
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Ingredients
Shop- 1 lb chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- 8 cups mixed salad greens
- 2 tomatoes, diced
- 2 hard-boiled eggs, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup buttermilk ranch dressing
- 1/4 cup crispy bacon bits
Instructions
Soak chicken in buttermilk for 30 minutes.
Mix flour with paprika, garlic powder, salt, and pepper.
Heat oil to 350°F. Dredge chicken in seasoned flour.
Fry chicken 5-6 minutes until golden and cooked through. Drain on paper towels.
Arrange greens on plates and top with tomatoes, eggs, cheese, and bacon.
Slice fried chicken and place on top of salads.
Drizzle with ranch dressing and serve immediately.
Chef's Comfy Tip
Cut chicken tenders in half for easier eating and better distribution on the salad.
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