Description
Fried Buffalo Chicken Salad is the ultimate combination of crispy fried chicken, spicy buffalo sauce, and fresh, crisp veggies. This salad offers the perfect balance of heat, crunch, and creamy dressing. Whether you’re craving a hearty lunch or a satisfying dinner, this salad is packed with bold flavors and textures. The crispy chicken is tossed in spicy buffalo sauce and served on a bed of greens, making it a refreshing yet indulgent meal. Perfect for a weeknight dinner or game day!
Ingredients
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For the Fried Buffalo Chicken:
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2 boneless, skinless chicken breasts (or tenders)
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1 cup all-purpose flour
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1/2 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp salt
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1/4 tsp black pepper
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1 large egg, beaten
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1 cup buttermilk (or regular milk)
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Vegetable oil (for frying)
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1/2 cup buffalo sauce (store-bought or homemade)
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1 tbsp butter (optional, for extra richness)
For the Salad:
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6 cups mixed salad greens (e.g., romaine, arugula, spinach)
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1 cup cherry tomatoes, halved
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1 cucumber, sliced
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1/4 red onion, thinly sliced
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1/4 cup shredded cheddar cheese (optional)
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1/4 cup crumbled blue cheese (optional)
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1/2 cup celery, chopped (optional, for crunch)
For the Dressing:
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1/2 cup ranch dressing (or blue cheese dressing)
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2 tbsp buffalo sauce (to taste)
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Instructions
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For the Fried Buffalo Chicken:
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Prep the chicken:
If using chicken breasts, slice them into tenders or smaller strips. Season both sides of the chicken with salt and pepper. -
Prepare the breading station:
In one shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, beat the egg and mix with the buttermilk. -
Coat the chicken:
Dip the chicken into the flour mixture, coating it evenly. Then dip it into the egg mixture, followed by the flour mixture again to get a double coating. -
Fry the chicken:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels. -
Toss in buffalo sauce:
In a separate bowl, melt the butter (if using) and mix with the buffalo sauce. Toss the fried chicken in the buffalo sauce until fully coated.
For the Salad:
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Prepare the salad base:
In a large bowl, toss the salad greens, cherry tomatoes, cucumber, red onion, and celery (if using) together. Add shredded cheddar and blue cheese for extra flavor if desired. -
Make the dressing:
In a small bowl, mix together the ranch dressing and buffalo sauce. Adjust the amount of buffalo sauce to your preferred level of heat.
Assemble the Salad:
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Assemble the salad:
Plate the salad greens and veggies. Top with the crispy buffalo chicken, and drizzle the buffalo ranch dressing over the top. Garnish with extra blue cheese crumbles or shredded cheddar if desired. -
Serve:
Serve immediately, enjoying the contrast of the spicy buffalo chicken with the cool, creamy dressing and fresh vegetables.
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Notes
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For a lighter version: You can bake the breaded chicken in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, to reduce the oil.
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Make it spicier: Add extra buffalo sauce to the dressing or drizzle more buffalo sauce on top of the salad for an extra kick.
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Make-ahead tip: You can fry and sauce the chicken ahead of time, then refrigerate it. When ready to serve, just toss the chicken in the salad and add the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 1050
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g7
- Cholesterol: 55mg