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May 1, 2019 Dinner

Buttermilk Fried Chicken Salad with Blue Cheese Dressing

This buttermilk fried chicken salad was inspired by a couple things: my mom’s fried chicken and my husband. Although this salad is not without the calories, it does not have a ton of carbs. I try to prepare a few meals a week for my husband that are lower in carbs.

My mom’s fried chicken was the best! I still make it on occasion and truly have a waiting list of friends who claim an invite as soon as they hear I’m making it!

I have fried up to 60 pieces of chicken in one evening, it’s a lot of work but worth it!

This salad has all the flavor of fried chicken but no skin or bones. I also love blue cheese, and the combo of all these ingredients is so good. I invested in a great deep fryer which works perfectly for a small amount of chicken.

Make this salad, trust me it’s a winner!

Buttermilk fried chicken Salad with blue cheese dressing

Buttermilk fried chicken Salad with blue cheese dressing

Ingredients

  • 2 large chicken breast, boneless/skinless cut into 3 strips each, similar in size
  • 1 quart of buttermilk
  • Soak breast at least 6 hours or overnight in buttermilk and several dashes of hot sauce, I like Franks, I really like the flavor.
  • Peanut oil or Canola for frying
  • Rice flour, this just makes the best crunchy crust! Regular flour can be used as well
  • 4 fresh eggs boiled
  • 1 bunch broccoli
  • 5 strips good bacon
  • 4 scallions
  • 4 heirloom tomatoes, which ever you can find, I like a combo of color
  • 2 hothouse cucumbers, you do not need to peel these, you can just use a regular cucumber as well
  • 2 ripe avocados
  • 1 large head iceberg lettuce
  • 1 jar 16 oz. Bob’s bleu cheese dressing, now you can of course make a homemade blue cheese, but this one is really good!
  • 1 package of blue cheese crumbles or you can get a piece and crumble which is always good too.
  • Salt/pepper to taste

Instructions

  1. First thing cut the chicken breast in 3 long pieces, you should have 6 total,
  2. salt and pepper each piece then dredge in buttermilk, just make sure they are covered in the milk and add several dashes of hot sauce,
  3. refrigerate for at least 6 hours, overnight even better.
  4. After soaking take chicken out no need to rinse, discard remaining buttermilk marinade, dredge chicken in the rice flour, seasoned with salt and pepper.
  5. Now I use a deep fryer for this dish, oil should be between 360 to 365 degrees for frying, if you use another type skillet for frying I would strongly suggest a Cast-iron skillet. When frying a big batch of chicken this is the route I go, but for only a few pieces for this salad I pull out my deep fryer. Make sure chicken is covered with oil if using deep fryer, if using cast-iron only about 2 inches of oil would be ok. This is white meat, no bones or skin it will cook fast!
  6. After cooked take chicken out , drain and set aside and start to build your salad!
  7. Cut eggs in half, chop broccoli to desired size, chop scallions, cut tomatoes in quarters, cook your bacon till crisp, this can be done a little earlier so it is cool to handle, cut cucumbers, I like smaller bites. Shred lettuce, and cut avocado in strips. I usually put the lettuce on the bottom, then build from there, top with the crumbles and the dressing, salt/pepper and top with that amazing crispy chicken! Enjoy!
© Sharon
Cuisine: American / Category: Dinner

Categories: Dinner Tags: chicken, fried chicken

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