Fried Chicken Salad Food

FRIED CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.
• Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.
• Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)
• Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.
• Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.

FRIED CHICKEN SALAD

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

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.

FRIED CHICKEN SALAD

Steps:

• Add the chicken, rub, salt, and oil to a medium mixing bowl and stir to coat the chicken.Add the flour to one Coating Tray. Whisk the eggs and milk together in a second coating tray. Crush the cornflakes in the Manual Food Processor and add them to the third coating tray.Working in batches, coat the chicken in the flour first, then the eggs, and then the cornflakes, pressing to adhere.Divide the chicken tenders onto two cooking trays for the Deluxe Air Fryer and spray the tenders with oil. Place the trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the trays halfway through cooking (you'll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C).Meanwhile, chop the romaine with the Coated Chef's Knife. Slice the grapes in half with the Close & Cut. Cut the cucumber into half-moons with the Quick Slice. Add all the salad ingredients to the bowl and toss to combine.For the dressing, whisk all ingredients in a medium sized bowl.Slice the chicken tenders into bite-sized pieces and add to the salad. Drizzle the dressing over the salad to serve.

FRIED CHICKEN CHICKEN SALAD

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!

FRIED CHICKEN SALAD

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.

FRIED CHICKEN SALAD

Steps:

• In small bowl, whisk together olive oil, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set vinaigrette aside.
• Cut meat off each chicken breast to produce 6 skin-on, boneless breasts. Slice each breast lengthwise into 1-inch-wide fingers.
• In small bowl, whisk together eggs and 1 tablespoon water. In second small bowl, whisk together flour, cayenne pepper, chile powder, garlic powder, remaining 2 tablespoons salt, and remaining 1 tablespoon pepper.
• Preheat oven to 150°F. In heavy large pot, heat 3 1/2 inches oil until deep-fat thermometer registers 375°F.
• Dip chicken fingers into eggs, letting excess drip off, then dredge in flour mixture. Working in batches, fry chicken until golden brown, 3 to 4 minutes per side. Transfer as done to paper towels. Grate 1/2 (about 4 ounces) frozen cheese over hot chicken. Keep warm in oven while frying remaining batches.
• In large bowl, toss together lettuce, frisée, tomatoes, and onion. Drizzle with vinaigrette and toss to combine. Top with fried chicken fingers and sprinkle with remaining cheese. Serve immediately.

FRIED CHICKEN WITH SPRING SALAD

Steps:

• Prepare salad:
• Squeeze juice from 1 lemon half into a bowl of water, then drop same half into water.
• Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife.
• Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
• Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water. Trim remaining artichokes in same manner.
• Put 1 1/2 quarts water in a 3-quart saucepan and stir in 1 tablespoon oil and 1 tablespoon salt, then bring to a simmer. Remove trimmed artichokes from acidulated water with a slotted spoon, then add to simmering water. Cook, partially covered, until stem ends are tender when pierced with a small sharp knife, 12 to 14 minutes. Transfer with a slotted spoon to a cutting board and, when cool enough to handle, quarter artichokes lengthwise.
• Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl or glass measure. Add remaining 6 tablespoons oil in a slow stream, whisking until combined well. Whisk in dill.
• Combine artichokes and raw asparagus in a bowl and toss with all but 1/4 cup of vinaigrette. Chill, covered, or let stand at room temperature until ready to serve.
• Fry chicken:
• Whisk together matzo meal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate. Lightly beat eggs with 1/4 teaspoon salt in another shallow bowl or pie plate.
• Pat chicken dry and sprinkle with remaining 1/4 teaspoon each of salt and pepper. Coat chicken in egg, letting excess drip off, then dredge in matzo meal, pressing chicken into crumbs to help them adhere. Transfer chicken to a plate, arranging in 1 layer, as dredged.
• Heat oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Reduce heat to moderate, then fry chicken, turning over once with 2 spatulas, until golden and just cooked through, about 14 minutes. Transfer to paper towels to drain.
• Divide greens among 4 plates and top with artichokes and asparagus. Serve fried chicken alongside, drizzled with some of remaining vinaigrette.

FRIED CHICKEN SALAD

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.