About the Recipe
This Crispy Chicken Salad takes the familiar comfort of fried chicken and elevates it with a bright and refreshing salad. The buttermilk-soaked chicken, coated in a crispy panko crust, offers a delightful crunch that contrasts beautifully with the tender lettuces and crisp vegetables. A homemade honey mustard dressing, with a hint of fresh lemon juice, ties all the elements together, creating a well-balanced and truly enjoyable salad. The addition of pickled red onions provides a tangy pop that cuts through the richness of the chicken and dressing.
Ingredients
2 boneless skinless chicken breasts, pounded to 1/2" soaked in buttermilk
1 cup panko
2 T corn starch
2 T rice flour
2 tsp salt
1 tsp pepper
4 cups washed and rinsed lettuces of your choice
4 radish cut into sticks
1 orange pepper sliced thin
4 green onions sliced on a bias
1/2 cup mayonnaise
1/4 cup yellow mustard
1/4 cup honey
juice of 1-2 lemons
salt and pepper to taste
pickled red onions
Preparation
Step 1
Combine the panko, cornstarch, rice flour, salt and pepper. Dip buttermilk soaked chicken breasts in flour then back in buttermilk, then panko until fully covered. (It you do not have buttermilk; flour, then dip in egg and then panko mixture.) Let chill in the refrigerator 20-30 minutes.
Step 2
Divide lettuce and vegetables onto 2 plates. Whisk the mayo, mustard, lemon juice, and honey together. add salt and pepper to taste.
Step 3
Heat neutral oil to medium hot in a skillet. Once water sizzles when sprayed on, drop the chicken breasts carefully into the oil. fry 4 minutes each side until cooked through. Transfer to a cutting board to cool slightly. Slice. Place on sliced breast on each salad. Top with honey mustard and pickled red onions.