Fried Chicken Chicken Salad Recipes

FRIED CHICKEN SALAD

Steps:

• Add the chicken, rub, salt, and oil to a medium mixing bowl and stir to coat the chicken.Add the flour to one Coating Tray. Whisk the eggs and milk together in a second coating tray. Crush the cornflakes in the Manual Food Processor and add them to the third coating tray.Working in batches, coat the chicken in the flour first, then the eggs, and then the cornflakes, pressing to adhere.Divide the chicken tenders onto two cooking trays for the Deluxe Air Fryer and spray the tenders with oil. Place the trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the trays halfway through cooking (you'll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C).Meanwhile, chop the romaine with the Coated Chef's Knife. Slice the grapes in half with the Close & Cut. Cut the cucumber into half-moons with the Quick Slice. Add all the salad ingredients to the bowl and toss to combine.For the dressing, whisk all ingredients in a medium sized bowl.Slice the chicken tenders into bite-sized pieces and add to the salad. Drizzle the dressing over the salad to serve.

SHAWNA'S SOUTHERN FRIED CHICKEN SALAD

Steps:

• In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
• Pour buttermilk in a separate large bowl.
• Heat the oil in a large, deep skillet over medium-high heat.
• Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
• Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
• Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
• Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.

FRIED CHICKEN DINNER SALAD

Steps:

• Beat egg in a shallow dish.
• Mix bread crumbs and Parmesan cheese together in a shallow dish.
• Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
• Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
• Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

FRIED CHICKEN SALAD

Steps:

• Boil eggs and let them cool.
• Bake chicken tenders according to directions on package(I have also used leftover chicken in this).
• Tear or prepare lettuce as normal.
• Add cheese, tomato, and cucumber to lettuce.
• Cut chicken into bite size pieces and put into lettuce mixture.
• Dice eggs and add into mixture.
• Mix together ranch dressing and barbeque sauce(I use more than above since we love this dressing) and pour desired amount over salad.
• I do individual salads with this instead of mixing all together. The chicken tends to sink to the bottom.
• You can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so I skip them.

FRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

FRIED CHICKEN CHICKEN SALAD

Steps:

• Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
• We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!

FRIED CHICKEN WITH PUNTARELLE SALAD

Steps:

• Make the salad: Toss together puntarelle, basil, and scallions in a large bowl.
• Mash garlic and a pinch of coarse salt into a paste usinga mortar and pestle or scrape into a paste using the sharp side of a knife. Add anchovies, and mash. Transfer mixture toa small bowl, and stir in lemon juice. Gradually add oil, whisking constantly, until emulsified.
• Make the chicken: Combine buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, 1 tablespoon coarse salt, and some pepper in another medium bowl.
• Fill a medium pot halfway with oil. Heat oil over medium heat until it reaches 380 degrees on a deep-fry thermometer. Dip each piece of chicken into buttermilk mixture to coat, shaking off excess. Dredge each piece in flour mixture to coat, patting it onto chicken as you work, making sure each piece is heavily coated.
• Working in batches, carefully fry chicken until deep golden brown, about 3 minutes. Drain on paper-towel-lined plates. Sprinkle with sea salt.
• Toss salad with half the dressing. Season with coarse salt and pepper. Divide 3 or 4 fried chicken strips among 6 plates, and top with salad. Garnish with lemon wedges, and serve with remaining dressing on the side.

DELICIOUS AIR FRIED CHICKEN WITH SESAME SALAD RECIPE BY TASTY

Steps:

• Make the chicken: In a medium bowl, whisk together the soy sauce, honey, Sriracha, and lemon juice. Nestle the Simple Truth Organic™ Air-Chilled Boneless Skinless Chicken Thighs into the marinade, turning to coat. Cover the bowl and marinate in the refrigerator overnight.
• When ready to cook, preheat the air fryer to 400°F (200°C).
• Remove the chicken from the marinade and coat with the canola oil.
• Arrange the chicken thighs in the air fryer basket in a single layer, working in batches if needed. Air-fry for 5 minutes, then flip the chicken with tongs and cook for another 5 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the air fryer.
• Meanwhile, make the salad: In a small bowl, whisk together the garlic, soy sauce, apple cider vinegar, sesame oil, monk fruit sweetener, and red pepper flakes.
• In a large bowl, combine the Simple Truth® Organic Baby Spinach, baby lettuces, yellow onion, and scallions. Toss with half of the dressing until well-coated, then drizzle on more dressing to taste.
• Divide the salad between plates with the chicken thighs alongside. Garnish the salad with toasted sesame seeds.
• Enjoy!

FRIED CHICKEN SALAD

Steps:

• Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
• Set aside 1 tablespoon each of the celery, scallions and pickle.
• Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
• Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.