Fried Buffalo Chicken Salad Recipe
Looking for a dish that perfectly balances crispy, spicy, and fresh flavors in one bowl? This Fried Buffalo Chicken Salad Recipe brings together golden, crunchy fried chicken strips coated in bold buffalo sauce with a refreshing mix of romaine greens, juicy cherry tomatoes, shredded carrots, and a tangy blue cheese or ranch finish. It’s a game day winner or weeknight treat that feels indulgent yet fresh, making it an instant favorite for anyone who loves that classic buffalo chicken buzz with a healthy salad twist.
Ingredients You’ll Need
Simple ingredients create layers of texture and flavor in this Fried Buffalo Chicken Salad Recipe. Each component is essential—from the buttermilk soak that keeps the chicken juicy to the crunchy panko coating that crisps up perfectly. Fresh veggies add crispness and color, while the buffalo sauce and creamy dressing bring all the bold flavors together.
- 2 boneless, skinless chicken breasts, cut into strips: The star protein for that satisfying bite and tenderness.
- ½ cup buttermilk: Helps tenderize the chicken and adds subtle tang.
- ½ cup all-purpose flour: Creates a light base layer for the coating.
- ½ cup panko breadcrumbs: Adds that crave-worthy extra crunch.
- ½ teaspoon garlic powder: Infuses savory depth into the coating.
- ½ teaspoon paprika: Gives a smoky warmth and vibrant color.
- Salt and black pepper to taste: Enhances every flavor in the chicken.
- Vegetable oil for frying: The key to achieving a golden, crispy crust.
- ¼ cup buffalo sauce: For that signature spicy kick.
- 6 cups chopped romaine or mixed greens: Refreshing, crisp foundation for the salad.
- 1 cup cherry tomatoes, halved: Adds bursts of juicy sweetness.
- ½ cup shredded carrots: Brings color and gentle crunch.
- ¼ cup sliced red onion: Sharpness to brighten every forkful.
- ¼ cup crumbled blue cheese or ranch dressing: Creamy, tangy contrast to the spicy chicken.
- Ranch or blue cheese dressing for drizzling: Optional but highly recommended for extra indulgence.
How to Make Fried Buffalo Chicken Salad Recipe
Step 1: Soak the Chicken
First, place your chicken strips in a bowl with the buttermilk and let them soak for 15 to 30 minutes. This soak tenderizes the meat, keeping it juicy and infusing a hint of tang that pairs perfectly with the spicy buffalo sauce later.
Step 2: Prepare the Coating Mixture
While the chicken is soaking, mix together the all-purpose flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a separate bowl. This mix not only provides the crispy texture but also layers the flavor that makes every bite so satisfying.
Step 3: Coat the Chicken
Remove the chicken strips from the buttermilk and dredge them thoroughly in your flour and breadcrumb mixture. Be sure each piece is fully coated to achieve that unbeatable golden crust when fried.
Step 4: Fry the Chicken
Heat about one inch of vegetable oil in a skillet over medium-high heat. Carefully place the coated chicken strips in the hot oil and fry for 3 to 4 minutes per side, or until they are golden brown and cooked through. Once fried, transfer the chicken to paper towels to drain any excess oil.
Step 5: Toss in Buffalo Sauce
While the chicken is still warm, toss it in the buffalo sauce until each strip is evenly coated. This step provides that spicy, tangy punch the recipe is famous for, perfectly complementing the crispy exterior.
Step 6: Assemble the Salad
In a large salad bowl, combine the chopped romaine or mixed greens, halved cherry tomatoes, shredded carrots, sliced red onion, and crumbled blue cheese or ranch dressing. Gently toss the fresh components to mix the flavors well.
Step 7: Top and Drizzle
Layer the buffalo chicken strips on top of the fresh salad mixture. Finish with an additional drizzle of ranch or blue cheese dressing if desired, adding a creamy element that cools down the heat and brings everything together in harmony.
How to Serve Fried Buffalo Chicken Salad Recipe
Garnishes
To elevate your presentation and flavor, consider adding fresh avocado slices or a sprinkle of chopped celery. These add creaminess and crunch that balance the spicy buffalo chicken beautifully. A sprinkle of chopped green onions or extra blue cheese crumbles also adds a nice finishing touch.
Side Dishes
This salad stands strong on its own but pairs wonderfully with classic sides like crisp vegetable sticks, garlic bread, or even some warm cornbread. For a lighter bite, a simple cup of tomato soup or a chilled cucumber salad complements it well.
Creative Ways to Present
Serve this salad in a large wooden bowl for a rustic feel or build individual plates for a more elegant look. For a playful twist, use crispy tortilla bowls to hold the salad, turning each serving into a handheld delight perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the buffalo chicken separately from the salad greens to keep everything as fresh as possible. Place chicken in an airtight container in the refrigerator and the salad in a separate container; this prevents the greens from getting soggy.
Freezing
While the fried buffalo chicken freezes well, the salad components do not. Freeze the cooked chicken strips in a freezer-safe bag or container for up to 2 months. When ready to eat, thaw and reheat before tossing in fresh greens.
Reheating
Reheat the fried buffalo chicken gently in a skillet or oven to maintain crispness. Avoid microwaving if possible, as it tends to make the coating soggy. Once warm, toss again in buffalo sauce before serving with fresh salad.
FAQs
Can I bake the chicken instead of frying?
Absolutely! For a lighter version, bake the chicken strips at 425°F for about 15-20 minutes, flipping halfway through. They won’t be as crispy as fried but will still be delicious when tossed in buffalo sauce.
What can I use if I don’t have buttermilk?
A quick substitute is to mix ½ cup milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This acidity helps tenderize the chicken similarly to buttermilk.
Can I make this salad vegetarian?
While the fried buffalo chicken is the star, you can swap it with crispy fried cauliflower florets tossed in buffalo sauce for a delicious vegetarian alternative.
How spicy is the buffalo sauce in this recipe?
The buffalo sauce provides a medium-level heat that can be adjusted. Feel free to use a milder sauce or add hot sauce for extra kick depending on your spice tolerance.
What dressing works best with this salad?
Ranch and blue cheese dressings both complement the spicy buffalo chicken beautifully by cooling the heat and adding creamy richness, so use your favorite or even a mix of both.
Final Thoughts
This Fried Buffalo Chicken Salad Recipe is more than just a meal; it’s an experience that combines crisp textures, bold flavors, and fresh ingredients all in one bowl. Whether you’re feeding a crowd or craving something comforting on a weeknight, it never disappoints. Give it a try—you’ll find yourself reaching for this vibrant salad again and again.
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Fried Buffalo Chicken Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A flavorful Fried Buffalo Chicken Salad featuring crispy, golden chicken strips tossed in spicy buffalo sauce, served over fresh romaine and mixed greens with cherry tomatoes, shredded carrots, red onions, and crumbled blue cheese or ranch dressing. Perfect for a hearty, game day meal or a satisfying lunch.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts, cut into strips
- ½ cup buttermilk
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- ¼ cup buffalo sauce
Salad
- 6 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup sliced red onion
- ¼ cup crumbled blue cheese or ranch dressing
- Ranch or blue cheese dressing for drizzling
Instructions
- Soak the Chicken: Place the cut chicken strips in a bowl with buttermilk and let them soak for 15–30 minutes to tenderize and add moisture.
- Prepare Coating: In a separate bowl, mix together the all-purpose flour, panko breadcrumbs, garlic powder, paprika, salt, and black pepper to create a flavorful coating mixture.
- Coat Chicken: Remove the chicken strips from the buttermilk and dredge them in the flour and breadcrumb mixture, ensuring each piece is fully coated for a crispy crust.
- Heat Oil: Pour about 1 inch of vegetable oil into a skillet and heat over medium-high heat until hot but not smoking, ideal for frying.
- Fry Chicken: Fry the coated chicken strips in the hot oil for 3–4 minutes per side, or until they are golden brown and cooked through. Drain on paper towels to remove excess oil.
- Toss in Buffalo Sauce: Place the fried chicken in a bowl and toss with buffalo sauce until evenly coated, imparting a spicy flavor.
- Assemble Salad: In a large bowl, combine chopped romaine or mixed greens, cherry tomatoes, shredded carrots, sliced red onions, and crumbled blue cheese or ranch dressing and toss lightly.
- Finish and Serve: Top the salad with the buffalo chicken strips and drizzle with additional ranch or blue cheese dressing as desired. Serve immediately to enjoy the crispy texture and fresh flavors.
Notes
- For a lighter meal, bake or air fry the chicken instead of frying.
- Replace fried chicken with grilled buffalo chicken to reduce fat content.
- Add avocado slices or celery for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
