Main
Recipes
Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing (Emeril Lagasse) Recipe

Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing (Emeril Lagasse) Recipe

Posted by

Rate It!

Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 ears corn, shucked
3 artichoke hearts, halved
1/2 red onion, cut into 1/4-inch thick rings
2 tbsp olive oil
salt and freshly ground black pepper
1 lb boneless, skinless chicken breasts , cut into 1-inch strips
2 1/2 tbsp essence, plus more for dusting, recipe follows
1 1/4 cups homemade buttermilk , recipe follows
4 cups vegetable oil
1 cup all-purpose flour
5 cups mixed green and red leaf lettuces, washed and patted dry , torn into pieces
1 cup mixed baby yellow and red grape tomatoes
1 cup arugula leaves, washed and patted dry
1 red pepper , roasted, peeled, seeded and cut into 1/4-inch slices
buttermilk parmesan dressing, recipe follows
spiced walnuts , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 large egg
1 tsp fresh lemon juice
1/4 cup grated parmesan
1/4 cup chopped green onions
1 tsp minced garlic
1/4 cup buttermilk
3/4 tsp salt
1 tsp ground black pepper
1/2 cup vegetable oil
2 tbsp vegetable oil
1 tsp chopped fresh rosemary
1/2 tsp essence
1/4 tsp salt
1 1/2 cups walnuts

Directions:

Preheat a grill.
Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper. Place on grill and grill until tender. Remove corn from grill and remove kernels from the cob. Remove artichokes from grill and slice into 1/4-inch thick slices. Set all aside.
In a large bowl, toss the chicken with 1 1/2 tablespoons of the Essence. Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.
Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees F.
Combine the flour with the remaining 1 tablespoon of Essence in a paper bag. Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour. Shake to remove any excess breading and place on a plate until ready to fry.
Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste. Divide between 4 large plates and top with the fried chicken and spiced nuts. Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Buttermilk Parmesan Dressing:
Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk, salt, and pepper in the bowl of a food processor and process on high speed for 30 seconds.
With the motor running, add the oil through the feed tube in a slow, steady stream and process until it forms an emulsion.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Spiced Walnuts:
Preheat oven to 350 degrees F.
Combine all ingredients in a small bowl and mix well. Spread onto a baking sheet in 1 layer. Place in oven and roast for 10 minutes, shaking pan occasionally. Remove from the oven and cool.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2991.86 Kcal (12526 kJ)
Calories from fat	2680.84 Kcal
		% Daily Value*
Total Fat	297.87g	458%
Cholesterol	129mg	43%
Sodium	4691.72mg	195%
Potassium	1292.79mg	28%
Total Carbs	62.23g	21%
Sugars	11.87g	47%
Dietary Fiber	10.79g	43%
Protein	48.42g	97%
Vitamin C	48.5mg	81%
Vitamin A	0.1mg	4%
Iron	5.7mg	32%
Calcium	310.1mg	31%

Amount Per 100 g
Calories	377.92 Kcal (1582 kJ)
Calories from fat	338.63 Kcal
		% Daily Value*
Total Fat	37.63g	458%
Cholesterol	16.29mg	43%
Sodium	592.64mg	195%
Potassium	163.3mg	28%
Total Carbs	7.86g	21%
Sugars	1.5g	47%
Dietary Fiber	1.36g	43%
Protein	6.12g	97%
Vitamin C	6.1mg	81%
Iron	0.7mg	32%
Calcium	39.2mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.