This is a fried chicken sandwich that changed its outfit from a sandwich into a salad. It has all the crunchy, briny, fried-y bites of a fried chicken sandwich, but made slightly lower carb by eschewing the bun for increased salad greens. This fried chicken salad is perfect for summertime and is my new favorite unhealthy salad. I make this one all the time!
Guys, i LOOOOOOOOOOOVE salad. But not like, a pile of sticks in a bowl. I love *unhealthy salad*. A pile of sexy veggies with some fried meat + spicy mayo? This is heaven, I’m pretty sure.
This fried chicken salad is perfect for summertime and is my new favorite. I adapted this recipe from Bon Appetit’s fried chicken sandwich with spicy mayo recipe.
First, you’re going to make a simple slaw with packaged cole slaw mix + olive oil + pickle juice, plus red onion, jalapeno and pickles.
Next, using either fried chicken that you ascertained from a to-go spot, or if you’re feeling ambitious, frying your own chicken, mix it all together.
Finally, top with some spicy mayo and some herbs.
This fried chicken salad is crunchy and fresh and perfect for summertime. It is my new favorite loaded salad.
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup pickle slices
1/8th cup olive oil
1/4 cup pickle juice
Fried Chicken – you can also just ascertain some fried chicken from a to-go spot
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
1 teaspoon smoked paprika
2 4-ounce skinless, boneless chicken thighs
Peanut or vegetable oil (for frying)
Spicy Mayo Dressing
1 tsp garlic powder
1/2 cup mayonnaise
1 tablespoon Cholula
Optional: cayenne pepper if you want it extra spicy
Mix garlic powder, mayonnaise, and hot pepper sauce in a small bowl; set aside.
Whisk together olive oil and pickle juice in a small bowl or jar.
Toss onion, jalapeño, cabbage, pickles, an EVOO/pickle juice in a large bowl to combine; cover and chill.
Fried Chicken and Assembly
*Note: you can totally just get some take-out fried chicken and this salad will be divine*
Marinate the chicken in the buttermilk and smoked paprika for at least 30 minutes, preferably longer.
In a shallow bowl, combine flour, salt, pepper, and cornstarch; whisk with your fork to combine in.
Pour oil into a large heavy skillet to a depth of 1/2-inch. Heat over medium heat until a thermometer registers 350°.
Dredge each chicken thigh in the flour mixture, and then fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.
Portion out the salad and put a piece of fried chicken on the top. Sprinkle some cilantro on top!
Keywords: fried chicken salad, summer salad recipes, fried chicken sandwich low carb