Buttermilk-fried Chicken Salad

Ingredients

for 4 servings

• 8 boneless, skinless chicken thigh
• oil, for frying
• 10 oz spring mix green
• 2 roma tomato, sliced
• 1 large cucumber, sliced
• 1 red onion, sliced thin

BUTTERMILK MARINADE

• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper

DILL DRESSING

• 1 ½ cups plain greek yogurt
• 3 tablespoons fresh dill, chopped
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice

SEASONED FLOUR

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder

•       Preparation 

  
  

  1. 1 In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
  2. 2 In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
  3. 3 In a medium bowl, combine all ingredients for seasoned flour.
  4. 4 Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
  5. 5 Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more that ½ full with oil.
  6. 6 Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
  7. 7 Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
  8.  8 Enjoy!
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