Buttermilk-Fried Chicken Makes This Salad 100 Times Better

    Mmmm, the crunch.

    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!

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