Fried Chicken Salad
3.3
(3)
This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste.
Freezing the cheese will make it firmer and much easier to grate.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
In small bowl, whisk together olive oil, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set vinaigrette aside.
Step 2
Cut meat off each chicken breast to produce 6 skin-on, boneless breasts. Slice each breast lengthwise into 1-inch-wide fingers.
Step 3
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.
Step 4
Preheat oven to 150°F. In heavy large pot, heat 3 1/2 inches oil until deep-fat thermometer registers 375°F.
Step 5
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.
Step 6
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.
