Crunchy comfort meets freshness in a single bowl
When I first started making fried chicken salads, I thought of them as a sort of compromise. You know, that halfway house between craving something crispy and still wanting a plate that felt light. But over time, I’ve realised that the right combination of crisp, spice, and tang actually turns a salad into a full meal rather than a side thought. My crispy chicken salad with buttermilk dressing does exactly that: juicy chicken with a crackly crust balanced against tender lettuce, creamy dressing, and bright pops of herbs.
If you’re as fond of balancing crispy comfort with something green as I am, you’ll enjoy exploring the full collection on fried chicken salads, where I’ve gathered all my favourite variations together.
If you enjoy a little southern flair, you might like my southern fried chicken caesar salad too, which takes the same idea but with a garlicky kick. For something heartier, the spicy fried chicken cobb salad swaps the classic Caesar tone for blue cheese and chilli warmth.
The secret’s in the dressing
I like a dressing that clings. Buttermilk gives this one that perfect silkiness, coating every bit of leaf and crumb of chicken without drowning them. The acidity cuts through the fried coating, and the garlic salt gives a tiny punch at the end. When I make a batch, I often double it and keep the rest for dipping wedges or even drizzling over my air fryer chicken salad with ranch later in the week.
Why this crispy chicken salad works so well
It’s that contrast again. The chicken brings crunch, the lettuce gives crispness of another kind, and the dressing ties it together. The texture reminds me of a fried chicken salad with honey mustard and bacon but is slightly lighter thanks to the buttermilk. You can also swap the dressing entirely if you prefer to lean into tangy southern comfort.
If you’re preparing lunch for a few days, it’s worth peeking at my meal prep fried chicken salad for busy weeks to see how easily the components can be stored and assembled fresh.
Ingredients
For the chicken:
- 400 g boneless chicken thighs, trimmed
- 250 ml buttermilk
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp cayenne pepper
- 100 g plain flour
- 50 g cornflour
- 1 tsp salt
- Vegetable oil for frying
For the salad:
- 1 romaine lettuce, chopped
- 1 small cucumber, sliced
- 150 g cherry tomatoes, halved
- 1 small red onion, finely sliced
- 1 avocado, sliced
For the dressing:
- 120 ml buttermilk
- 60 ml mayonnaise
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- ½ lemon, juiced
- ½ tsp salt
- Freshly ground black pepper
Ingredient notes
Chicken thighs hold moisture better than breasts when fried. They stay juicy even if slightly overcooked, which makes this dish forgiving if you get distracted. The cornflour helps the crust blister and crackle while staying light. It’s worth seasoning your flour well; the outer layer carries the first burst of flavour.
The buttermilk acts as both a marinade and a tenderiser. If you can’t find it, mix 250 ml of milk with a tablespoon of vinegar or lemon juice and let it stand for five minutes. It’ll do the same job. The dressing benefits from resting too, so whisk it early and let it sit while you fry.
Equipment needed
A deep, heavy frying pan or cast-iron skillet gives even heat and helps keep the oil steady. You’ll also need a slotted spoon to lift the chicken out cleanly without tearing the coating. A kitchen thermometer helps, but you can test the oil by dropping in a small bit of batter. If it sizzles immediately and floats to the top within seconds, it’s ready.
For the salad, I like a wide mixing bowl. Tossing the leaves gently with dressing before plating stops that slick, over-dressed puddle at the bottom. A sharp knife for clean chicken slices makes the presentation neater, though it’s just as good roughly chopped.
Instructions
Marinate the chicken in buttermilk, smoked paprika, garlic granules, and cayenne pepper for at least 30 minutes or overnight if you’ve time. In a separate bowl, combine flour, cornflour, and salt. Heat oil in a frying pan over medium-high heat. Lift the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mix until well coated.
Lower the chicken pieces into the oil, a few at a time, frying for 6–8 minutes until golden brown and cooked through. Place them on kitchen paper to drain and rest for a few minutes before slicing.
Meanwhile, whisk the dressing ingredients until smooth and creamy. Taste and adjust the seasoning with lemon juice or pepper. Toss the lettuce, cucumber, tomatoes, red onion, and avocado in a large bowl with half of the dressing. Add the warm crispy chicken on top and drizzle over the rest.
Technique insights
Frying temperature makes or breaks the coating. Too low, and the crust absorbs oil; too high, and it burns before the chicken cooks. Around 170°C keeps it crisp without greasiness. Let the chicken rest briefly after frying so steam inside doesn’t soften the crust.
If you’d rather not deep fry, oven baking is an option. Coat the marinated chicken in the flour mix, then place it on a wire rack set over a baking tray and bake at 200°C for 25 minutes. It won’t be quite as crunchy, but it’s close, especially if you spray lightly with oil. For a comparison, look at the oven baked chicken salad bowl.
What to serve with crispy chicken salad
This salad doesn’t need much else, but I like to serve it with crusty bread or my home made pita breads to mop up stray dressing. If you’re turning it into dinner, roasted potatoes on the side work well and echo the warmth of the paprika in the chicken. On warm days, chilled melon wedges or corn on the cob balance the spice nicely. A squeeze of lemon over everything before serving brightens it all and makes the dressing taste fresher.
Wine and beer pairings
A lightly chilled Chardonnay with subtle oak complements the fried coating while cutting through richness. Sauvignon Blanc works too, especially if you enjoy that crisp, grassy finish that contrasts with creamy dressing. If you prefer beer, a pale ale brings out the spices in the coating, while a crisp lager balances the saltiness without overpowering the salad. Both pair beautifully with the crunch and the tang of buttermilk.
Frequently asked questions
Can I make this with chicken breast?
Yes, though reduce cooking time by a few minutes to avoid drying it out.
How do I keep the coating from falling off?
Pat the chicken dry slightly before dredging, and don’t crowd the pan. Steam causes the coating to slip.
Is this salad suitable for meal prep?
Yes. Keep the dressing separate and add it just before eating. For more tips, see my meal prep fried chicken salad for busy weeks.
Can I make it gluten-free?
Swap plain flour for a gluten-free blend and check that your cornflour and spices are certified gluten-free.
Tips for success with crispy chicken salad
Season each layer. The marinade, flour, and dressing all need salt and spice, which build up flavour rather than relying on one heavy dose at the end. Use fresh oil if you can; re-used oil dulls the coating and leaves a lingering taste. Keep everything at the right temperature. Chill the salad components before frying, then serve the chicken while still warm. The temperature contrast makes it more interesting to eat and keeps the leaves from wilting.
Recipe variations
Add cooked bacon pieces to the salad for an extra savoury edge, or toss in roasted corn kernels for sweetness. Replace avocado with slices of grilled peach in summer for a fruity lift. If you enjoy heat, mix a little hot sauce into the dressing or add chopped jalapeños. It transforms it into something closer to my spicy fried chicken cobb salad but with the buttermilk base intact.
Storage and reheating for crispy chicken salad
Keep the fried chicken separate from the salad and dressing. Store in airtight containers in the fridge for up to 3 days. Reheat the chicken in an oven at 180°C for 10 minutes to crisp it up again. Never microwave, as it softens the coating. The salad itself is best fresh, though the dressing will keep for four days in a jar.
Health benefits
This salad offers a satisfying balance of protein, fibre, and fats. The buttermilk marinade reduces the need for heavy batter, while the fresh vegetables add vitamins and antioxidants. Using avocado adds healthy monounsaturated fats that support heart health, and the moderate portion keeps it filling without being heavy. For a lighter version, oven bake or air fry the chicken and reduce the dressing slightly. You’ll keep the crisp texture and lose some of the oil.
Crispy Chicken Salad with Buttermilk Dressing
Ingredients
For the chicken
- 400 g chicken thighs boneless, trimmed
- 250 ml buttermilk
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp cayenne pepper
- 100 g plain flour
- 50 g cornflour
- 1 tsp salt
- Vegetable oil for frying
For the salad
- 1 romaine lettuce chopped
- 1 small cucumber sliced
- 150 g cherry tomatoes halved
- 1 small red onion finely sliced
- 1 avocado sliced
For the dressing
- 120 ml buttermilk
- 60 ml mayonnaise
- 1 garlic clove crushed
- 1 tsp Dijon mustard
- ½ lemon juiced
- ½ tsp salt
- Freshly ground black pepper
Instructions
- Marinate the chicken in buttermilk, smoked paprika, garlic granules, and cayenne pepper for at least 30 minutes or overnight if you’ve time. In a separate bowl, combine flour, cornflour, and salt. Heat oil in a frying pan over medium-high heat. Lift the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mix until well coated.
- Lower the chicken pieces into the oil, a few at a time, frying for 6–8 minutes until golden brown and cooked through. Place them on kitchen paper to drain and rest for a few minutes before slicing.
- Meanwhile, whisk the dressing ingredients until smooth and creamy. Taste and adjust the seasoning with lemon juice or pepper. Toss the lettuce, cucumber, tomatoes, red onion, and avocado in a large bowl with half of the dressing. Add the warm crispy chicken on top and drizzle over the rest.