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Fried Chicken Salad

32 Ingredients
4 Servings
For the chicken:
2 pounds chicken breast, equal size
1 cup salt
1/2 cup sugar
4 cups water
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon garlic powder
1 tablespoon onion powder
3 cups canola oil
For the salad:
4 romaine heads, rinsed and rough chopped
2 carrots, peeled into ribbons
2 Persian cucumbers, cut into 1/4-inch diagonal pieces
1 fennel bulb, shaved
2 scallions, chopped
1 bunch dill, picked
1/2 cup blue cheese, roughly crumbled
1 lemon, halved for juice
For the dressing:
1 bunch dill, chopped
4 chive stalks, chopped
2 garlic cloves, grated
1/2 teaspoon pepper
2 tablespoons lemon
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 cup buttermilk
  1. For the chicken:

  2. In a large bowl, combine the salt, sugar and water into a large bowl. Add chicken breasts and brine for 2 to 12 hours. Rinse and drain on paper towels.

  3. In a large bowl, combine flour, baking powder, pepper, salt, cayenne, onion and garlic powder. Dredge the chicken in the flour mixture one at a time until well coated.

  4. Pour canola oil into a skillet and heat to 350 degrees. Fry the chicken in the hot oil until golden and crispy. Transfer to a wire rack to drain. Season with salt.

  5. For the salad:

  6. Clean romaine leaves and rough chop.

  7. Slice cucumbers, shave carrots and fennel, chop scallions and pick dill. Set aside ingredients until assembly.

  8. For the dressing:

  9. In a large bowl, mix all ingredients together except for the buttermilk. Slowly whisk in buttermilk.

  10. To assemble the salad:

  11. Cut fried chicken into 2-inch pieces, a little bigger than bite sized.

  12. Toss all vegetables together, reserving the dill and scallions for topping. Sprinkle salt and squeeze a little lemon on the salad and toss. Add 2 tablespoons of buttermilk dressing at a time until salad is well coated. Plate the greens on a large platter. Pile the fried chicken throughout the greens. Sprinkle the blue cheese and herbs and serve.