FRIED CHICKEN SALAD
I started making this salad for an easy lunch or dinner years ago after having one something like it at a restaurant named Grady's that is now closed. Adults and kids love it.
Provided by Queenofcamping
Categories Chicken
Time 20m
Yield 4 as meals, 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil eggs and let them cool.
- Bake chicken tenders according to directions on package(I have also used leftover chicken in this).
- Tear or prepare lettuce as normal.
- Add cheese, tomato, and cucumber to lettuce.
- Cut chicken into bite size pieces and put into lettuce mixture.
- Dice eggs and add into mixture.
- Mix together ranch dressing and barbeque sauce(I use more than above since we love this dressing) and pour desired amount over salad.
- I do individual salads with this instead of mixing all together. The chicken tends to sink to the bottom.
- You can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so I skip them.
FRIED CHICKEN SALAD
Steps:
- Preheat oven to 425 degrees F.
- Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
- For dressing:
- Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
- For salad:
- Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.
FRIED CHICKEN DINNER SALAD
This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.
Provided by bwg
Categories Salad
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g
BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, oil, spring mix green, roma tomatoes, large cucumber, red onion, buttermilk, salt, black pepper, cayenne pepper, plain greek yogurt, fresh dill, garlic powder, lemon juice, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
- In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
- In a medium bowl, combine all ingredients for seasoned flour.
- Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
- Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than 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.
- 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.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 85 grams, Fat 19 grams, Fiber 6 grams, Protein 53 grams, Sugar 20 grams
FRIED CHICKEN BREAST SALAD
Steps:
- Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
- Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
- In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
- Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
- Yield: 4 servings
FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING
Provided by Guy Fieri
Time 2h20m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
- In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
- Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
- Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
- Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
- For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
- On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
- In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.
FRIED CHICKEN CHICKEN SALAD
This chicken salad is made from leftover skinless fried chicken. Everyone in my family loves it so I make sure I make extra chicken so I can make this for the next days sandwiches. Can also use to stuff big red tomatoes. YUMMY!!! :)
Provided by Judy81350
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
- We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
Nutrition Facts : Calories 159.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 285.6, Carbohydrate 11, Fiber 0.3, Sugar 3.2, Protein 0.5
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRIED CHICKEN SALAD SANDWICHES
Provided by Damaris Phillips
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.
RIVER'S FRIED CHICKEN SALAD
This recipe comes from a good friend of mine. She made this salad for us while she was visiting, and I just had to have the recipe and to share with everyone. This recipe is great for leftover fried chicken.
Provided by Marsha D.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium to large bowl add cooked chopped chicken,celery, and red onion. Add in smoked paprika,chili powder, garlic powder and black pepper.
- Mix in mayonnaise and stir well to combine.
- Chill in refrigerator for at least 30 minutes or over night. To let all the flavors combine.
- Serve on bread, crackers,or in lettuce wraps.
- NOTE: For a more smoky flavor add another 1/2 tsp of smoked paprika and Mayonnaise if needed.
Nutrition Facts : Calories 188.1, Fat 11.7, SaturatedFat 2.7, Cholesterol 50.2, Sodium 160.1, Carbohydrate 4.8, Fiber 0.4, Sugar 1.5, Protein 15.5
FINALLY, A PERFECT FRIED CHICKEN RECIPE
Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!
Provided by 3BoysMomma
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
- Preheat oven to 425 degrees F (220 degrees C).
- Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
- Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
- While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
- Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g
CHICKEN FRIED CHICKEN
A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!
Provided by CASSJW
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
- Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 14.2 g, Cholesterol 102.9 mg, Fat 79.6 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 11 g, Sodium 389 mg, Sugar 0.2 g
FRIED CHICKEN SALAD
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
- Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
- Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
- When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 72 grams, Carbohydrate 11 grams, Fat 96 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 20 grams, Sodium 1341 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED CHICKEN BLT SALAD
Make and share this Fried Chicken BLT Salad recipe from Food.com.
Provided by SouthernBell2627
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenders in half crosswise.
- Heat a little oil in a large skillet.
- Add tenders and cook over medium heat, turning once, 6 minutes, or until cooked through.
- Remove.
- Heat bacon in microwave.
- Mix lettuce, tomatoes, cucumber, onion, and dressing together.
- Divide lettuce mixture among plates; top with chicken and crumbled bacon.
- Serve with extra dressing on the side.
Nutrition Facts : Calories 217.8, Fat 17.4, SaturatedFat 3.9, Cholesterol 24.2, Sodium 598.9, Carbohydrate 8.9, Fiber 3, Sugar 3.9, Protein 8
RESTAURANT-STYLE FRIED CHICKEN
Chicken pieces dipped in an egg/milk mixture, then coated with Italian/tomato seasoned flour and fried, in the style of a famous restaurant chain. Enjoy!
Provided by Ilene
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 40m
Yield 7
Number Of Ingredients 7
Steps:
- In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
- Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
Nutrition Facts : Calories 740.1 calories, Carbohydrate 25.1 g, Cholesterol 249.7 mg, Fat 45.4 g, Fiber 0.8 g, Protein 53.8 g, SaturatedFat 12.6 g, Sodium 767.1 mg, Sugar 2.7 g
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