Fresh crunch with southern spirit
This fried chicken salad with kale and slaw brings together the best of two worlds: crisp southern-style chicken and the freshness of a proper slaw. The chicken gives you that familiar crunch and savoury satisfaction, while the kale and cabbage add texture and bite. The creamy dressing pulls it all together, keeping it bright and balanced.
If you’ve browsed through my easy to make fried chicken salads blog, you’ll know I love contrasting crisp textures and creamy dressings. This one leans rustic, simple ingredients, bold flavours, and a hearty crunch that makes it perfect for dinner.
It borrows inspiration from my air fryer chicken salad with ranch for the lighter coating and gets its creamy lift from the same tangy dressing I use in my fried chicken salad with honey mustard and bacon.
The charm of a well-made slaw
A good slaw isn’t just filler — it’s the backbone of this salad. I like a mix of white cabbage for crunch, red cabbage for colour, and kale for that earthy chew. The dressing is lighter than a traditional mayo version, made with yoghurt, vinegar, and a touch of mustard. It clings to the leaves, softening them slightly while keeping everything crisp. This salad keeps well too, which makes it a great companion to my meal prep fried chicken salad for busy weeks if you’re planning ahead for lunches.
Ingredients
For the chicken:
- 400 g chicken thighs, cut into strips
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- 100 g plain flour
- 50 g cornflour
- Vegetable oil for frying
For the slaw:
- 150 g white cabbage, finely shredded
- 100 g red cabbage, finely shredded
- 80 g kale, stems removed and finely sliced
- 1 carrot, grated
- 1 small red onion, thinly sliced
For the dressing:
- 120 g Greek yoghurt
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
Ingredient notes
Kale gives this salad a slightly bitter note that balances the richness of the fried chicken. Massaging it lightly with a bit of dressing before mixing softens the leaves just enough. Red cabbage adds a subtle sweetness and colour that makes the bowl look lively.
Greek yoghurt keeps the dressing light and tangy. If you prefer a little more richness, mix in a spoonful of mayonnaise, but don’t overdo it — this dish shines because it feels fresh.
Equipment needed
A large mixing bowl helps you combine the slaw without compacting it. Use tongs or your hands to mix; it’s the best way to make sure everything is evenly coated. For the chicken, a cast-iron or heavy frying pan keeps the oil hot and the crust even. A fine grater makes the carrot blend smoothly into the slaw rather than forming clumps. Keep a wire rack handy for draining the chicken so it stays crisp as you finish the batch.
Instructions
Marinate the chicken in buttermilk, garlic granules, paprika, cayenne pepper, and salt for at least 30 minutes. In a bowl, combine flour and cornflour.
Heat oil in a frying pan to about 170°C. Dredge the chicken pieces in the flour mix and fry until golden and crisp, about 6–8 minutes. Let rest on a wire rack.
For the slaw, mix yoghurt, mustard, vinegar, honey, and olive oil in a small bowl. Add salt and pepper to taste. Combine the cabbages, kale, carrot, and red onion in a large bowl. Pour over the dressing and toss until everything is coated.
Top the slaw with the sliced fried chicken and a final drizzle of dressing if you like it creamier.
Technique insights
Letting the kale sit in a bit of dressing before tossing with everything else makes it tender and flavourful. It’s worth the five-minute wait. For chicken that stays crisp, keep the oil hot and don’t crowd the pan. Frying in small batches ensures each piece gets that lovely even crunch. The cornflour in the mix is the secret to that crackly crust without heaviness.
What to serve with fried chicken salad with kale and slaw
It’s hearty enough to be a main dish, but it goes beautifully with roasted sweet potatoes or cornbread if you want something warm on the side. For a light meal, add some sliced apple or pear for a sweet, juicy counterpoint. If you’re entertaining, serve it alongside cold beer or sparkling water with lime — the acidity helps refresh the palate between bites.
Wine and beer pairings
A crisp Pinot Grigio works beautifully with the yoghurt-based dressing, cutting through the fried coating while highlighting the cabbage’s natural sweetness. For red wine drinkers, a light Gamay has just enough fruitiness without overpowering the salad. A wheat beer matches the creaminess of the slaw dressing, while a pale ale adds a pleasant bitterness that balances the honey and spice.
Frequently asked questions
Can I make the slaw ahead?
Yes. The slaw keeps well in the fridge for up to three days. Just store it without dressing until you’re ready to serve.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and hold up better to frying.
Is this salad suitable for meal prep?
It is, especially when packed in separate layers. You can find more storage tips in my meal prep fried chicken salad for busy weeks.
Can I make it vegan?
Use marinated tofu instead of chicken, coconut yoghurt in the dressing, and skip the honey or swap it for maple syrup.
Tips for success with fried chicken salad with kale and slaw
Always shred the kale finely so it softens evenly under the dressing. The thinner the cut, the better it melds with the slaw. Fry the chicken right before serving to keep the contrast between warm and cool textures.
Taste the slaw before serving — kale absorbs salt quickly, so adjust the seasoning at the end. The balance of tang, sweetness, and crunch is what makes this salad sing.
Recipe variations
Add sliced apple, pear, or dried cranberries for a touch of sweetness. For more heat, mix a bit of chilli paste or hot sauce into the dressing. If you’d like extra crunch, sprinkle toasted sunflower or pumpkin seeds over the top before serving. They add nuttiness without heaviness.
Storage and reheating for fried chicken salad with kale and slaw
Keep the fried chicken and slaw in separate containers. The slaw stays fresh for up to three days in the fridge. Reheat the chicken at 180°C for about 10 minutes until crisp again. The dressing will last up to four days in a jar.
Health benefits
Kale and cabbage bring vitamins A, C, and K, along with fibre and antioxidants. The yoghurt dressing keeps the fat content lower than mayonnaise-based slaws, and the buttermilk-marinated chicken adds lean protein without being greasy. This salad is nutrient-dense, colourful, and satisfying, a perfect mix of comfort and balance.
Fried Chicken Salad with Healthy Kale and Slaw
Ingredients
For the chicken
- 400 g chicken thighs cut into strips
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- 100 g plain flour
- 50 g cornflour
- Vegetable oil for frying
For the slaw
- 150 g white cabbage finely shredded
- 100 g red cabbage finely shredded
- 80 g kale stems removed and finely sliced
- 1 carrot grated
- 1 red onion small, thinly sliced
For the dressing
- 120 g Greek yoghurt
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Marinate the chicken in buttermilk, garlic granules, paprika, cayenne pepper, and salt for at least 30 minutes. In a bowl, combine flour and cornflour. Heat oil in a frying pan to about 170°C. Dredge the chicken pieces in the flour mix and fry until golden and crisp, about 6–8 minutes. Let rest on a wire rack.
- For the slaw, mix yoghurt, mustard, vinegar, honey, and olive oil in a small bowl. Add salt and pepper to taste. Combine the cabbages, kale, carrot, and red onion in a large bowl. Pour over the dressing and toss until everything is coated.
- Top the slaw with the sliced fried chicken and a final drizzle of dressing if you like it creamier.