📝 About This Recipe
This recipe elevates the classic fast-food staple into a gourmet experience, featuring ultra-crunchy, double-dredged chicken breast set against a backdrop of cool, crisp greens. The secret lies in the tangy buttermilk brine and a signature 'shaggy' breading technique that creates those coveted craggy bits of golden crust. Finished with a creamy, homemade smoky ranch dressing, this salad perfectly balances the indulgence of fried poultry with the refreshing snap of garden-fresh vegetables.
🥗 Ingredients
The Crispy Chicken & Brine
- 1.5 pounds Chicken Breasts (boneless, skinless, sliced into 1-inch strips)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Buffalo style or similar)
- 2 cups All-Purpose Flour (for dredging)
- 1/4 cup Cornstarch (for extra crunch)
- 1 tablespoon Garlic Powder
- 2 teaspoons Smoked Paprika
- 3 cups Peanut or Vegetable Oil (for frying)
The Salad Base
- 2 heads Romaine Lettuce (chopped into bite-sized pieces)
- 1 cup Cherry Tomatoes (halved)
- 1 medium Cucumber (sliced into half-moons)
- 1/2 cup Sharp Cheddar Cheese (shredded)
- 6 slices Bacon (cooked until crispy and crumbled)
- 1/4 cup Red Onion (thinly sliced)
Smoky Buttermilk Ranch
- 1/2 cup Mayonnaise (high quality)
- 1/4 cup Sour Cream
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Dried Dill
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper. Submerge the chicken strips in the mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize.
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2
In a shallow dish, combine the flour, cornstarch, garlic powder, smoked paprika, and another teaspoon of salt. Whisk well to ensure the spices are evenly distributed.
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3
Drizzle 2-3 tablespoons of the buttermilk brine into the flour mixture and stir with a fork. This creates 'shaggy' clumps that will stick to the chicken and create extra-crispy bits.
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4
Remove a piece of chicken from the brine, let the excess drip off, and press it firmly into the flour mixture. Ensure it is fully coated, then set aside on a wire rack for 10 minutes before frying; this helps the breading adhere.
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5
Prepare the dressing by whisking mayonnaise, sour cream, chives, dill, lemon juice, and a splash of buttermilk in a small bowl. Refrigerate until serving.
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6
Heat the oil in a large heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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7
Carefully place 4-5 chicken strips into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy chicken.
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8
Fry the chicken for 3-4 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
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9
Drain the fried chicken on a clean wire rack set over a baking sheet. Immediately sprinkle with a tiny pinch of sea salt while hot.
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10
In a very large mixing bowl, toss the chopped romaine, tomatoes, cucumber, and red onion. Add half of the dressing and toss lightly to coat the leaves.
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11
Divide the dressed salad greens among four large bowls or plates.
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12
Slice the warm crispy chicken into bite-sized nuggets and arrange them generously over the top of the greens.
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13
Garnish with the shredded cheddar cheese and crumbled bacon. Drizzle the remaining dressing over the chicken and serve immediately while the poultry is still hot and crunchy.
💡 Chef's Tips
For the ultimate crunch, use a combination of flour and cornstarch as listed; the cornstarch prevents gluten development which keeps the coating light. Always use a wire rack for cooling fried chicken rather than paper towels to prevent the bottom from becoming soggy. If you like spice, add a teaspoon of cayenne pepper to the flour dredge. Make sure your salad greens are completely dry after washing; wet lettuce will dilute the dressing and make the chicken soft. To save time, you can use high-quality store-bought ranch, but whisking in fresh herbs and lemon juice makes a world of difference.
🍽️ Serving Suggestions
Serve with a tall glass of ice-cold sweet tea or a tart lemonade to cut through the richness of the fried chicken. A side of buttery garlic toast or a warm biscuit complements the 'fast food' comfort theme perfectly. Pair with a crisp Sauvignon Blanc or a light pilsner if serving at a dinner party. Add sliced avocado for extra creaminess and healthy fats. Provide extra hot sauce on the table for those who want a 'Buffalo' style kick.