Fried Chicken Salad

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Quick Facts:

Serves 4


1 lb chicken tenders
2 cups buttermilk
2 cups flour
2 Tbsp plus 1 tsp Cajun seasoning
1 cup (or more) neutral oil such as rice bran or grapeseed
¼ cup mayonnaise
2 Tbsp buttermilk
1 bunch green onions
½ cup grated sharp cheddar cheese
1 red bell pepper, seeded and minced
¼ cup finely chopped dill pickles


1. Soak chicken tenders in buttermilk overnight or at least for a few hours in the refrigerator.
2. Heat oil in a small skillet until it reaches a temperature of 350 degrees. At this temperature the bottom of a wooden spoon will bubble vigorously when placed in the oil. While oil heats, combine the flour and 2 Tbsp of seasoning. Remove chicken from buttermilk and let drain slightly. When oil reaches temperature, use tongs to gently lay chicken into oil. Cooking until nicely browned and turn to the other side. When chicken is brown on both sides, remove to a pan lined with paper towels. While it cools, make the salad.
3. Combine seasoning, mayonnaise and buttermilk. Chop trimmed green onions starting on the green side on a diagonal until about ½ the white part is chopped. Reserve the remaining white part for another recipe. Stir onions into mayonnaise. Add grated cheese, red bell pepper and pickles.
4. When chicken is completely cool, chop it into chunks and gently fold it into the dressing.

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