This post may contain affiliate links. Please read our disclosure policy.
This Crispy Chicken Salad is loaded with golden buttermilk-fried chicken strips, fresh romaine, crispy bacon, avocado, and all your favorite toppings, all tied together with a creamy homemade BBQ Ranch Dressing. It’s a complete meal that comes together faster than you think, especially when the dressing is made ahead.
If you love filling chicken salads for dinner, try my Classic Cobb Salad, BBQ Chicken Salad, or Buffalo Chicken Salad next.
3 Tips That Make or Break This Recipe
A few things that make a real difference with this recipe before you start cooking.
- Marinate the chicken for at least 2 hours. The buttermilk soak is what makes the chicken juicy and flavorful all the way through. An overnight marinate works even better if you have the time.
- Keep the oil at 350°F. Oil temperature is what separates crispy from greasy. Too cool and the coating absorbs oil and turns soggy. Too hot and the outside burns before the inside cooks through. A simple fry thermometer takes the guesswork out.
- Fry in small batches. Adding too many pieces at once drops the oil temperature fast. Work in batches with space between each piece, and the coating will come out consistently crispy every time.
RECIPE WALK-THROUGH
How to Make a Crispy Chicken Salad
See the recipe card below for full, detailed instructions
This salad has two main components: the fried chicken and the dressing. Both can be made ahead, which makes assembly quick and easy when it’s time to eat.
Step 1: Marinate the Chicken
Combine buttermilk, one tablespoon of ranch seasoning, paprika, and half a teaspoon each of salt and pepper in a large zip-top bag or bowl.
Add the chicken tenders, seal, and refrigerate for at least 2 hours or overnight. The longer it sits, the more tender and flavorful the chicken will be.
Step 2: Make the Dressing
Whisk together the ranch seasoning, mayo, buttermilk, and BBQ sauce in a medium bowl until smooth. Cover and refrigerate until ready to use.
The dressing keeps well for up to a week, so making it a day or two ahead is a great way to get ahead on dinner prep.
Step 3: Bread the Chicken
In a shallow dish, combine the flour, panko breadcrumbs, remaining salt, pepper, and ranch seasoning.
Remove the chicken from the buttermilk a few pieces at a time, letting the excess drip off, then press firmly into the flour mixture to coat evenly. Set the coated pieces on a plate while you heat the oil.
Panko gives the coating that extra-crispy crunch. Regular breadcrumbs will work in a pinch but won’t get quite as crunchy.
Step 4: Fry the Chicken
Add about an inch of canola oil to a cast iron skillet or deep pan. Heat over medium-high until the oil reaches 350°F.
Add a few chicken pieces at a time, keeping space between them. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
If the chicken is browning too fast on the outside before it’s cooked through, reduce the heat slightly or finish the pieces in a 375°F oven for a few minutes.
Remove the chicken to a paper towel-lined plate and let it rest for 5-10 minutes before slicing. This helps the juices redistribute so the chicken stays moist.
Prefer a lighter option? My Crispy Cheesy Baked Chicken Tenders use the same panko-style breading in the oven with no frying required. For the fastest route, pick up pre-cooked chicken strips from the deli or follow the package directions on frozen tenders. My Baked Chicken Tenders are another easy oven option worth keeping in your back pocket.
Step 5: Assemble the Salad
Arrange the romaine lettuce on a large serving platter or into individual bowls. Layer on the toppings: hard-boiled eggs, crispy bacon, shredded cheese, cucumber, avocado, corn, green onions, and tomatoes.
This salad is great set up salad bar-style. Put the toppings in small bowls and let everyone build their own plate. It’s a fun way to serve a crowd and makes sure everyone gets exactly what they want.
Slice the rested chicken and arrange on top. Dress the salad right before serving to keep everything crisp and fresh.
- Add the dressing at the last minute. Once the salad is dressed, it wilts quickly. If you’re serving this for a group or planning leftovers, keep the dressing on the side.
Storage Tips
Storage and Make Ahead
Store chicken and dressing separately. The undressed salad keeps in the fridge for up to 3 days. The chicken keeps for up to 4 days in an airtight container.
To re-crisp the chicken, spread it on a baking sheet and heat in a 375°F oven for 10-12 minutes until heated through and crispy again.
Make ahead: The dressing can be made up to a week in advance and kept covered in the fridge. The chicken can be fried a day ahead and reheated as above. Marinate the chicken overnight so it’s ready to fry the next day.
Frequently Asked Questions
Can I use store-bought chicken instead of frying my own?
Absolutely. Pre-cooked chicken tenders from the grocery store deli work great, and frozen chicken strips baked according to package directions are a solid shortcut. You can also use grilled or baked chicken if you prefer a lighter option.
How do I keep the fried chicken crispy?
Let the chicken rest on a wire rack or paper towel-lined plate after frying rather than stacking the pieces. If you’re making it ahead, reheat in a 375°F oven for 10-12 minutes. Avoid the microwave. It steams the coating and makes it soft.
More Chicken Salad Recipes
Crispy Chicken Salad
Ingredients
For the Chicken:
- 1 pound chicken tenderloins
- 1/2 cup buttermilk
- 2 tablespoons dry ranch dressing mix divided
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- Canola oil for frying
For the Salad:
- 4 cups romaine lettuce or fresh mixed greens chopped
- 2 hard boiled eggs chopped
- 6 ounces bacon cooked and chopped
- 1/2 cup shredded cheddar jack cheese
- 1/2 medium english cucumber diced
- 5 green onions sliced
- 1 avocado diced
- 1/2 cups fresh or frozen corn kernels thawed
- 2 roma tomatoes diced
For the BBQ Ranch Dressing:
- 1 tablespoon dry ranch seasoning
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 2 tablespoons BBQ sauce
Instructions
- In a large bowl or gallon zip-top bag, combine the buttermilk, 1 tablespoon ranch seasoning, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Add the chicken tenders, seal, and refrigerate for at least 2 hours or overnight.
- While the chicken marinates, make the dressing. Whisk together the ranch seasoning, mayo, buttermilk, and BBQ sauce in a medium bowl. Cover and refrigerate until ready to use.
- In a shallow dish, combine the flour, panko, remaining ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon ranch seasoning.
- Remove the chicken from the buttermilk a few pieces at a time. Let the excess drip off, then press firmly into the panko mixture to coat evenly. Set on a plate.
- Add about 1 inch of canola oil to a cast iron skillet or deep pan. Heat over medium-high to 350°F. Fry the chicken in batches, 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F. Do not crowd the pan.
- Transfer the cooked chicken to a paper towel-lined plate and let rest for 5-10 minutes. Slice before serving.
- Arrange the lettuce on a large serving platter. Add the eggs, bacon, cheese, cucumber, avocado, corn, green onions, and tomatoes. Top with sliced chicken and dress right before serving.
Notes
- Marinate time matters. At least 2 hours is the minimum. Overnight gives the best flavor and tenderness.
- Oil temperature. Keep the oil at 350°F throughout frying. A fry thermometer helps. Too low and the coating gets greasy. Too hot and the outside burns before the inside cooks.
- Fry in batches. Work in small batches with space between pieces to keep the oil temperature stable and the coating crispy.
- Panko vs. regular breadcrumbs. Panko gives the crispiest result. Regular breadcrumbs work but produce a softer coating.
- Shortcut option. Pre-cooked deli chicken tenders or frozen chicken strips work great. Prepare according to package directions and slice before topping the salad.
- Dressing make ahead. The BBQ ranch dressing keeps in the fridge for up to a week. Make it ahead and dinner comes together in minutes.
- Storage. Store the chicken and undressed salad separately. Salad keeps up to 3 days; chicken keeps up to 4 days. Reheat chicken in a 375°F oven for 10-12 minutes to re-crisp.
- Dress at the last minute. Add dressing right before serving to keep the greens from wilting.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
