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Fried Chicken Salad with Buttermilk-Chive Dressing (Guy Fieri) Recipe

Fried Chicken Salad with Buttermilk-Chive Dressing (Guy Fieri) Recipe

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Fried Chicken Salad with Buttermilk-Chive Dressing (Guy Fieri)

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Ingredients:

Serving

2 lb boneless, skinless chicken thighs
4 cups buttermilk
1 tbsp hot sauce
4 cups canola oil, for frying
2 cups panko breadcrumbs
2 tsp granulated garlic
1 tsp dried marjoram
1 tsp dried thyme
1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 cups all-purpose flour
1 head iceberg lettuce, rinsed , core removed and chopped into bite-size pieces
1 cup cooked black beans
1 cup cooked corn kernels
1 cup peeled, seeded and diced cucumbers
1 cup cherry tomatoes, cut in half
1 small bunch red radishes, rinsed and finely sliced
buttermilk-chive dressing , recipe follows
kosher salt and freshly cracked black pepper
3 cloves garlic
1/2 tsp salt
2/3 cup buttermilk
1/3 cup mayonnaise
1/4 cup sour cream
2 tsp white vinegar
3 tbsp finely sliced fresh chives
1 tbsp finely chopped fresh italian parsley
1/4 tsp dried dill
kosher salt and freshly cracked black pepper

Directions:

Salad:
For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
Buttermilk-Chive Dressing:
On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3721.84 Kcal (15583 kJ)
Calories from fat	3119.11 Kcal
		% Daily Value*
Total Fat	346.57g	533%
Cholesterol	281.94mg	94%
Sodium	1578.5mg	66%
Potassium	1384.75mg	29%
Total Carbs	110.7g	37%
Sugars	18.98g	76%
Dietary Fiber	10.3g	41%
Protein	49.42g	99%
Vitamin C	19.2mg	32%
Iron	3.8mg	21%
Calcium	441.4mg	44%

Amount Per 100 g
Calories	297.8 Kcal (1247 kJ)
Calories from fat	249.58 Kcal
		% Daily Value*
Total Fat	27.73g	533%
Cholesterol	22.56mg	94%
Sodium	126.3mg	66%
Potassium	110.8mg	29%
Total Carbs	8.86g	37%
Sugars	1.52g	76%
Dietary Fiber	0.82g	41%
Protein	3.95g	99%
Vitamin C	1.5mg	32%
Iron	0.3mg	21%
Calcium	35.3mg	44%

* 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.

Tastes

salty
savory
bitter
sweet

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