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Buttermilk-Marinated Fried Chicken Salad With Dressing


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Buttermilk-Marinated Fried Chicken Salad With Dressing 0 Picture


  • 2 ears corn shucked
  • 3 artichoke hearts halved
  • 1/2 red onion cut into 1/4-inch
  • thick rings
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound boneless skinless chicken breasts cut 1" strips
  • 2 1/2 tablespoons Essence more for dusting (see Bayou Blast recipe)
  • 1 1/4 cups Homemade Buttermilk (see recipe)
  • 4 cups vegetable oil
  • 1 cup all-purpose flour
  • 5 cups mixed green and red leaf lettuces washed, patted dry, and torn into pieces
  • 1 cup mixed baby yellow and red grape tomatoes (or halved cherry tomatoes)
  • 1 cup arugula leaves washed, patted dry
  • 1 red pepper roasted, peeled, seeded and cut into 1/4" slices
  • 1 large egg
  • 1 teaspoon fresh lemon juice
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped green onions (scallions) green tops only
  • 1 teaspoon minced garlic
  • 1/4 cup buttermilk
  • 3/4 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 1/2 cup vegetable oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon Essence
  • 1/4 teaspoon salt
  • 1 1/2 cups walnuts


Servings 4


Step 1

Preheat a grill.

Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper. Place on grill and grill until tender. Remove corn from grill and remove kernels from the cob. Remove artichokes from grill and slice into 1/4-inch thick slices. Set all aside.

In a large bowl, toss the chicken with 1 1/2 tablespoons of the Essence. Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.

Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees.

Combine the flour with the remaining 1 tablespoon of Essence in a paper bag. Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour. Shake to remove any excess breading and place on a plate until ready to fry.

Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.

Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste. Divide between 4 large plates and top with the fried chicken and spiced nuts. Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.

For the Buttermilk Parmesan Dressing: Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk, salt, and pepper in the bowl of a food processor and process on high speed for 30 seconds.

With the motor running, add the oil through the feed tube in a slow, steady stream and process until it forms an emulsion.

For the Spiced Walnuts: Preheat oven to 350 degrees.

Combine all ingredients in a small bowl and mix well. Spread onto a baking sheet in 1 layer. Place in oven and roast for 10 minutes, shaking pan occasionally. Remove from the oven and cool.

This recipe yields 4 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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