Crispy Chicken Salad with Buttermilk Dressing

Crispy chicken salad with buttermilk dressing combines golden fried chicken, fresh greens, and a tangy homemade dressing that coats every bite. The texture contrast and rich flavour make it irresistible yet light. Perfect for satisfying weekday meals that balance comfort with freshness and a southern twist.

Course Main Course

Cuisine British, European

Diet Gluten Free

Keyword buttermilk salad, creamy greens, crispy chicken, fried comfort, tangy dressing

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 610

Author Kitchen Team @ Spooning and Forking

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.

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.

Nutrition