Description

A crave-worthy combination of crispy fried chicken pieces and fresh greens, tossed with crunchy veggies and your favorite dressing—this Fried Chicken Salad is hearty, satisfying, and perfect for lunch, dinner, or gatherings.

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1 egg, beaten
Vegetable oil, for frying
4 cups mixed salad greens (e.g., romaine, spinach, arugula)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup shredded carrots
Favorite salad dressing (ranch, honey mustard, vinaigrette)
Optional garnishes: chopped parsley, crispy shallots, Parmesan, lemon wedges

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Instructions

Marinate chicken pieces in buttermilk with a pinch of salt for at least 30 minutes (or overnight).
Set up three bowls: seasoned flour (with paprika, garlic powder, salt), beaten egg, and panko breadcrumbs.
Coat each piece of chicken: dredge in flour, dip in egg, then press into panko.
Heat oil in a skillet over medium-high. Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
In a large bowl, toss salad greens, tomatoes, cucumber, red onion, and carrots.
Top with fried chicken and drizzle with your chosen dressing. Garnish as desired and serve immediately.

Notes

Use chicken thighs for extra flavor and juiciness if preferred.
To make ahead, keep chicken and greens separate until ready to serve.
Air fryer method: cook breaded chicken at 400°F for 10–12 minutes, flipping halfway.