CRISPY CHICKEN SALAD RECIPE
Description:
This Crispy Chicken Salad combines crunchy golden chicken strips with fresh vegetables and a creamy dressing. It’s the perfect balance of crispy, juicy, and refreshing – ideal for lunch or a light dinner. Think of it like a fast-food favorite (like from Chick-fil-A or McDonald’s) but healthier and homemade!
Time Breakdown:
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Servings: 2–3
Ingredients:
For the Crispy Chicken:
2 boneless skinless chicken breasts (or thighs for more juiciness)
1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice as a substitute)
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 cup all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tsp baking powder (optional, for lighter coating)
1 egg
Oil for frying (vegetable or canola)
For the Salad:
4 cups mixed salad greens (romaine, spinach, arugula, etc.)
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup shredded carrots
1/4 cup shredded cheddar or mozzarella (optional)
Croutons (optional)
For the Dressing (Choose One or Use Store-Bought):
Creamy Ranch:
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tbsp milk
1 tsp garlic powder
1 tsp onion powder
1 tbsp chopped fresh dill (or 1/2 tsp dried)
Salt and pepper to taste
Or try: Honey Mustard, Caesar, or Balsamic Vinaigrette
Instructions:
Step 1: Marinate the Chicken (10 min or overnight)
Slice the chicken breasts into strips.
In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper.
Add chicken strips to the bowl, coat well, and let them marinate for at least 10 minutes (or up to overnight in the fridge).
Step 2: Prepare Breading Station
In a separate bowl, combine flour, cornstarch, baking powder, and a bit of salt/pepper.
Crack the egg in another bowl and beat it.
Step 3: Bread and Fry the Chicken (15–20 minutes)
Heat 1–2 inches of oil in a deep skillet or frying pan over medium-high heat.
Take marinated chicken strips, dip in the egg, then dredge in the flour mixture, pressing to ensure good coating.
Fry in batches, 3–5 minutes per side, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
Remove to paper towels to drain excess oil.
Step 4: Assemble the Salad (5–10 minutes)
In a large bowl or plate, lay down your salad greens.
Add cucumbers, tomatoes, red onion, shredded carrots, and cheese.
Top with crispy chicken strips (slice them if desired).
Drizzle with dressing or serve it on the side.
Optional Add-ons:
Avocado slices
Hard-boiled eggs
Bacon bits
Sweet corn
Pickled jalapeños
Q&A Section:
Q1: Can I bake or air-fry the chicken instead of deep-frying?
Yes! For a healthier version:
Air Fryer: 375°F for 10–12 minutes, flipping halfway.
Oven: 400°F for 20–25 minutes, flipping once. Spray with oil for crispiness.
Q2: Can I make it ahead of time?
Yes, with some tips: Keep the chicken and salad separate until serving. Reheat the chicken in the oven or air fryer to keep it crispy.
Q3: What’s the best dressing for crispy chicken salad?
Ranch is a classic. Honey mustard, chipotle mayo, or a light vinaigrette also pair beautifully.
Q4: How do I store leftovers?
Store chicken in an airtight container in the fridge for up to 3 days.
Salad can be stored separately, but best eaten fresh.
Q5: Can I make this gluten-free?
Yes! Use gluten-free flour or crushed gluten-free cornflakes for coating, and make sure your dressing is gluten-free