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Buttermilk-Fried Chicken Makes This Salad 100 Times Better

Mmmm, the crunch.

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Fried Chicken Salad

Here's a video that shows you how it's made:

View this video on YouTube


Serves 8 - 12

8 - 12 boneless skinless chicken thighs

Oil for frying

10 ounces spring mix greens

2-3 roma tomatoes, sliced

1 large cucumber, sliced

1 red onion, sliced thin

For the buttermilk marinade:
2 cups buttermilk

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

For the dill dressing:
1 ½ cups plain Greek yogurt

3 tablespoons chopped dill

1 tablespoon garlic powder

2 tablespoons lemon juice

For the seasoned flour:
2 cups all-purpose flour

1 tablespoon salt

1 ½ teaspoons black pepper

1 teaspoon cayenne pepper

1 tablespoon garlic powder


1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.

2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.

3. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.

4. Heat the oil to 350˚F in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F/75˚C) golden brown and crispy. Drain on a paper towel.

5. Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.

6. Enjoy!