Condiment
Fried Chicken Salad with Buttermilk Dressing
Crispy, golden chicken tenders crown tender butter lettuce and juicy tomato wedges, their crunchy coating giving way to juicy bites beneath a creamy, herb-kissed buttermilk dressing.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 536
- Protein
- 31g
- Carbs
- 34g
- Fat
- 32g
- Fiber
- 6g
- Sugar
- 10g
- Sodium
- 543mg
Ingredients
- 1 1/2 cup buttermilk, divided
- 1 1/4 tsp garlic powder, divided
- 1 1/4 tsp ground pepper, divided
- 3/4 tsp salt, divided
- 1 lb chicken tenders, halved crosswise
- 1/3 cup mayonnaise
- 3 tbsp chopped fresh chives and/or dill
- 3/4 cup whole-wheat panko breadcrumbs
- 1/3 cup fine cornmeal
- 1/4 cup peanut oil
- 2 heads butter lettuce
- 2 medium tomatoes, each cut into 8 wedges
- 1 1/2 cup fresh corn kernels (from 2 large ears)
Instructions
- 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.