Crispy Chicken Salad
Golden buttermilk-fried chicken strips on a loaded fresh salad with a creamy homemade BBQ Ranch Dressing. A complete dinner that comes together fast, especially when the dressing is made ahead.
Servings: 4 servings
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, 1/2 teaspoon salt, and 1/2 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 1/2 teaspoon salt, 1/2 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
Calories: 1175kcal | Carbohydrates: 66g | Protein: 57g | Fat: 75g | Saturated Fat: 18g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 254mg | Sodium: 2947mg | Potassium: 1347mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3976IU | Vitamin C: 17mg | Calcium: 316mg | Iron: 5mg
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