Fried Chicken Salad

It’s salad time and I am making one of my all-time favorite salads!

Fried Chicken Salad y’all!

Yes, that’s FRIED CHICKEN!

I would like to take credit for this fried chicken goodness but it’s actually one of the salads I would always order when I went out to eat.

I ate this salad for years and decided I needed to start making it at home because it’s cheaper to make at home.

I also get more than one salad out of the deal.

It’s a win win!

It’s really simple to make.

First, the chicken. I use boneless, skinless, chicken breast.

I marinate the chicken in hot sauce, eggs, and lots of spices.

I like it hot so as of late I’ve been using a habanero hot sauce.

Yes, it’s super hot!

I try to marinate the chicken overnight if possible.

If I am in a rush then I’ll marinate the chicken for about an hour.

Sometimes I just don’t feel like waiting. The chicken still turns out delicious!

After the chicken has marinated I place it in the flour to coat.

NOTE: I normally would always season my flour to fry chicken.

I don’t in this case because the hot sauce I’ve been using lately is so hot and flavorful the flour doesn’t need to be seasoned.

If your hot sauce ain’t as hot add about 1/2 teaspoons of the same seasoning used in the chicken to the flour mixture.

It’s time to fry these babies up!

Don’t forget to put your bacon in the oven while frying the chicken nuggets.

I fry them for about 5-6 minutes in batches.

Once the chicken is fried place it on a napkin to drain and it’s time to prepare our salad.

Place the washed and dried lettuces on a large platter.

Top with all the veggies, eggs, bacon, and cheeses.

Top with the chicken and serve immediately with your favorite dressings.

You can also make the whole salad up minus the chicken, cover with saran wrap, refrigerate, then top with the chicken just before serving.

Enjoy!

Fried Chicken Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4-6

Ingredients:

2 lbs chicken breast, boneless, skinless, cut into 2 inch chunks

3 cups flour, all purpose

1 cup hot sauce

2 eggs, beaten

2 teaspoons creole seasonings

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

cooking grease to fry in

dried parsley to garnish

For the Salad:

1 head green leaf lettuce, chopped

1 head of romaine lettuce, chopped

1 cucumber, seeded, sliced

6 eggs, boiled, peeled

2 cups grape tomatoes, sliced

1/2 red onion, sliced

1/2 cup green onions, chopped

2 cups sharp cheddar cheese, grated

1 cup blue cheese, crumbled

1 pack of bacon, cooked according to package directions

salad dressings to serve. I used blue cheese and ranch.

Directions:

Rinse chicken, pat dry, cut into chunks, place into a large bowl.

Cover with hot sauce, eggs, and seasonings. Mix well.

Marinate for about 2 hours or overnight if desired.

Heat oil up to 265 degrees.

Place chicken into flour and place into hot grease and fry for about 5-6 minutes making sure to turn the chicken while it’s frying.

Prepare the salad by washing and spinning your lettuces until completely dry.

Place lettuce down onto a big tray. Top with veggies, eggs, bacon, cheeses, and chicken.

Serve immediately with your favorite salad dressings.

Note: all of my vegetables are organic. If using non organic vegetables please peel the cucumber prior to using because it’s heavily coated in wax.