Ingredients
1 lb chicken breast, cut into strips
1 cup buttermilk
1.5 cups all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt and black pepper
6 cups chopped Romaine lettuce
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 cup shredded sharp cheddar cheese
4 slices cooked bacon, crumbled
1/2 cup honey mustard dressing
Vegetable oil for frying
Instructions
Step 1: Soak the chicken strips in buttermilk for at least 20 minutes to tenderize.
Step 2: In a medium bowl, whisk together the flour, paprika, garlic powder, salt, and pepper.
Step 3: Heat 1 inch of oil in a large skillet to 350°F (175°C).
Step 4: Dredge each chicken strip in the flour mixture, dip back into buttermilk, and dredge again in flour for extra crunch.
Step 5: Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temp of 165°F).
Step 6: Place fried chicken on a wire rack to drain and cool slightly.
Step 7: In a large bowl, toss the lettuce, tomatoes, cucumbers, and cheese with half of the dressing.
Step 8: Top with the warm chicken and bacon bits, then drizzle with the remaining dressing and serve immediately.
Notes
To keep the chicken extra crispy, ensure the oil stays at a consistent temperature and do not crowd the pan.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 12g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg
Keywords: fried chicken salad, crispy chicken, honey mustard, main dish salad, buttermilk chicken
