Crispy comfort with a lighter touch
There’s something deeply satisfying about biting into fried chicken that’s perfectly crisp yet somehow light on the palate. When I first tried making this air fryer chicken salad with ranch, I wasn’t entirely convinced it could rival proper frying. But after a few tests, it won me over completely. You still get that golden crunch and juicy middle, only with a fraction of the oil and none of the fuss.
If you’re curious about balancing crispy indulgence with freshness, you’ll find plenty of inspiration among my most popular fried chicken salads collection. This one leans towards ease and lighter eating, which makes it a favourite for quick dinners and meal prep alike.
When I’m short on time, I’ll pair this salad with a batch of my oven baked chicken salad bowl for variety through the week. If I’m in the mood for something spicier, the spicy fried chicken cobb salad scratches that itch beautifully.
Why air frying works
The air fryer mimics deep frying by circulating hot air rapidly, creating a thin, crisp layer on the chicken. It’s cleaner, faster, and doesn’t leave your kitchen smelling like oil. I like the method because it turns fried chicken salads from an occasional treat into something I can enjoy more regularly without compromise.
This technique also works perfectly if you’re planning to prep ahead, as in my meal prep fried chicken salad for busy weeks, since the coating stays crisp even when reheated.
Ingredients
For the chicken:
- 400 g chicken breast fillets, cut into strips
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 100 g plain flour
- 60 g breadcrumbs
- 1 tsp salt
- Olive oil spray
For the salad:
- 1 romaine lettuce, chopped
- 1 small cucumber, sliced
- 150 g cherry tomatoes, halved
- 1 avocado, sliced
- 1 small red onion, thinly sliced
For the ranch dressing:
- 100 ml mayonnaise
- 80 ml buttermilk
- 1 garlic clove, crushed
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 tsp dill (fresh or dried)
- ½ lemon, juiced
- Salt and pepper to taste
Ingredient notes
Using both flour and breadcrumbs gives the air-fried chicken that familiar crunch you’d expect from traditional frying. The breadcrumbs brown beautifully under hot air circulation, giving the chicken an even golden finish.
The ranch dressing keeps things creamy without feeling heavy. Fresh herbs make all the difference here — they brighten the dressing and give it that fresh, cooling counterpoint to the warm chicken.
Equipment needed
An air fryer large enough to hold a few chicken strips without crowding is essential. Overlapping pieces prevents even cooking and can leave the coating patchy. Use a small brush or oil spray to ensure a light, even layer of oil for crispness.
A mixing bowl helps with dredging the chicken in the coating mixture. You’ll also need a small whisk or jar to shake the ranch dressing together, and a sharp knife for slicing the vegetables cleanly.
Instructions
Marinate the chicken in buttermilk, garlic granules, smoked paprika, and cayenne pepper for at least 30 minutes. Combine flour, breadcrumbs, and salt in a shallow bowl. Remove the chicken from the buttermilk, letting the excess drip off, then coat evenly in the flour mix.
Preheat the air fryer to 190°C. Spray the basket lightly with olive oil, place the coated chicken inside in a single layer, and mist again with oil. Cook for 12–14 minutes, turning halfway, until golden and crisp.
Whisk together all the dressing ingredients until smooth. Taste and adjust lemon juice and seasoning as needed. Toss lettuce, cucumber, tomatoes, onion, and avocado with half of the dressing. Add the chicken and drizzle with the remaining dressing before serving.
Technique insights
Even spacing inside the air fryer is crucial. If the pieces touch, the coating steams rather than crisps. Shaking the basket halfway ensures even browning on all sides. The oil mist gives that deep-fried look and sound without greasiness.
If you want a thicker crust, double-dip the chicken: after coating once, dip it back in the buttermilk and then into the flour-breadcrumb mixture again. It creates extra crunch and helps the coating stick firmly.
What to serve with air fryer chicken salad with ranch
It’s light yet satisfying, perfect for lunch or dinner. I often serve it with roasted sweet potato wedges or a small bowl of coleslaw. The sweetness balances the tangy ranch dressing perfectly. If you’re after something cooling, watermelon slices or a simple cucumber and mint salad work brilliantly alongside this dish.
Wine and beer pairings
A crisp Chardonnay complements the creamy ranch dressing without overwhelming it. Pinot Grigio also works nicely, adding a clean citrus note that cuts through the coating. If beer’s more your style, go for a light lager or a session IPA. Both pair well with the mild heat from the chicken and keep the meal feeling fresh.
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicier and bring slightly more flavour. Just cook them a few minutes longer.
Can I make this dairy-free?
Swap the buttermilk for oat milk with a splash of lemon juice, and use a vegan mayo for the dressing.
Can I prepare this ahead?
Yes. Air fry the chicken and refrigerate it in an airtight container. Reheat at 180°C for 6–8 minutes before assembling.
Is it as crispy as deep frying?
Not quite as shattering, but surprisingly close — and much lighter. You can compare it with my crispy chicken salad with buttermilk dressing to see the difference.
Tips for success with air fryer chicken salad
Pat the chicken dry before coating. Excess moisture prevents a crisp finish. Use a light hand when spraying oil — too much creates soggy patches. Let the chicken rest for a few minutes before slicing so the juices settle. It keeps the inside moist and the coating intact.
Recipe variations
Add crumbled bacon and a handful of shredded cheese for a richer take, or swap the ranch for a yoghurt-based dressing with lemon and dill for brightness. You can also mix chopped kale into the lettuce base for a sturdier, nutrient-dense version, similar to my fried chicken salad with kale and slaw.
Storage and reheating for air fryer chicken salad
Keep the air-fried chicken separate from the salad to preserve its texture. Store in the fridge for up to three days. Reheat in the air fryer at 180°C for 5–6 minutes. The ranch dressing will last four days chilled in a jar.
Health benefits
Air frying reduces oil by up to 70 percent compared to deep frying, making this version far lighter. The fresh vegetables add fibre, potassium, and vitamin C, while avocado contributes heart-healthy fats. Using buttermilk keeps the chicken tender without needing extra oil. For an even leaner option, you can reduce the breadcrumbs or use wholemeal versions to add fibre and texture.
Air Fryer Chicken Salad with Ranch
Ingredients
For the chicken
- 400 g chicken breast fillets cut into strips
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 100 g plain flour
- 60 g breadcrumbs
- 1 tsp salt
- Olive oil spray
For the salad
- 1 romaine lettuce chopped
- 1 cucumber small, sliced
- 150 g cherry tomatoes halved
- 1 avocado sliced
- 1 small red onion thinly sliced
For the ranch dressing
- 100 ml mayonnaise
- 80 ml buttermilk
- 1 clove garlic crushed
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 tsp dill fresh or dried
- ½ lemon juiced
- Salt and pepper to taste
Instructions
- Marinate the chicken in buttermilk, garlic granules, smoked paprika, and cayenne pepper for at least 30 minutes. Combine flour, breadcrumbs, and salt in a shallow bowl. Remove the chicken from the buttermilk, letting the excess drip off, then coat evenly in the flour mix.
- Preheat the air fryer to 190°C. Spray the basket lightly with olive oil, place the coated chicken inside in a single layer, and mist again with oil. Cook for 12–14 minutes, turning halfway, until golden and crisp.
- Whisk together all the dressing ingredients until smooth. Taste and adjust lemon juice and seasoning as needed. Toss lettuce, cucumber, tomatoes, onion, and avocado with half of the dressing. Add the chicken and drizzle with the remaining dressing before serving.