Fried Chicken Salad with Buttermilk Dressing

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Fried Chicken Salad with Buttermilk Dressing at home. This recipe serves 4 and costs $3.4 per serving. One serving contains 603 calories, 34g of protein, and 36g of fat. This recipe from Eating Well has 360 fans. Head to the store and pick up garlic powder, ground pepper, panko breadcrumbs, and a few other things to make it today. It works well as a rather pricey salad. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. Similar recipes include Fried Chicken Salad with Buttermilk-Chive Dressing, Fried Chicken Salad With Black Eyed Peas & Buttermilk Dressing, and Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing.

Servings: 4

Cooking duration: 45 minutes

 

Ingredients:

2 heads butter lettuce

1½ cups buttermilk, divided

1 pound chicken tenders, halved crosswise

1/3 cup fine cornmeal

3 tablespoons chopped fresh chives and/or dill

1½ cups fresh corn kernels (from 2 large ears)

1¼ teaspoons garlic powder, divided

1¼ teaspoons ground pepper, divided

1/3 cup mayonnaise

¾ cup whole-wheat panko breadcrumbs

¼ cup peanut oil

¾ teaspoon salt, divided

2 medium tomatoes, each cut into 8 wedges

Equipment:

whisk

bowl

frying pan

kitchen thermometer

Cooking instruction summary:

Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes. Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining cup buttermilk and teaspoon each garlic powder, pepper and salt. Set aside. Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.) Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165F, 5 to 7 minutes more. Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.

 

Step by step:


1. Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and teaspoon salt in a shallow dish.

2. Add chicken, turn to coat and let marinate for 15 minutes.

3. Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining cup buttermilk and teaspoon each garlic powder, pepper and salt. Set aside.

4. Combine breadcrumbs and cornmeal in a shallow dish.

5. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)

6. Heat oil in a large nonstick skillet over medium-high heat until shimmering.

7. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165F, 5 to 7 minutes more.

8. Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.


Nutrition Information:

Quickview
602k Calories
33g Protein
35g Total Fat
38g Carbs
36% Health Score
Limit These
Calories
602k
30%

Fat
35g
55%

  Saturated Fat
7g
46%

Carbohydrates
38g
13%

  Sugar
11g
13%

Cholesterol
90mg
30%

Sodium
880mg
38%

Get Enough Of These
Protein
33g
67%

Vitamin K
121µg
115%

Vitamin B3
14mg
73%

Vitamin A
3540IU
71%

Selenium
44µg
64%

Vitamin B6
1mg
58%

Phosphorus
465mg
47%

Potassium
1126mg
32%

Manganese
0.61mg
31%

Folate
120µg
30%

Vitamin B1
0.43mg
29%

Vitamin B5
2mg
27%

Vitamin B2
0.43mg
25%

Magnesium
98mg
25%

Vitamin E
3mg
24%

Vitamin C
17mg
21%

Fiber
4g
19%

Calcium
172mg
17%

Iron
3mg
17%

Zinc
2mg
15%

Vitamin B12
0.7µg
12%

Copper
0.21mg
11%

Vitamin D
1µg
9%

covered percent of daily need
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