We ate at a Max and Erma’s the other day. We’ve always enjoyed their southern fried chicken salad. So, I figured I’d try to duplicate it at home. And did I ever. Of course, the key to this salad is the fried chicken. For me that means two things: buttermilk and hot sauce. The rest is pretty much up to you!The end result was very tasty, and as good as the real thing. Maybe even better. Everything about my southern fried chicken salad was delicious, and not just the chicken. Normally I’d lean towards a Ranch or blue cheese dressing, but the bottled Dijon mustard vinaigrette matched the restaurant original’s taste perfectly.
Southern Fried Chicken Salad
For the chicken
- 1 1/2 pounds chicken tenderloins
- 2 cups buttermilk
- 1/4 cup hot sauce
- 2 tablespoons Cajun seasoning
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons coarse salt
- 3 tablespoons smoked paprika
- 1 tablespoon nutmeg
- 1 tablespoon onion powder
- Oil for frying
For the salad
- Grape tomatoes halved
- Lettuces cleaned and cut into bite-sized pieces
- Pepper jack cheese grated
- 9 hard boiled eggs halved
- Hidden Valley Farmhouse Originals Dijon Mustard Vinaigrette dressing warmed
- Place the chicken in a resealable baggie with the buttermilk, hot sauce, and Cajun seasoning. Shake to cover. Refrigerate at least 2 hours.
- Heat oil in a Dutch oven or deep fryer (3" worth) to 350 F.
- In one bowl, place the eggs and beat lightly.
- In another bowl, combine the flour, salt, paprika, nutmeg, and onion powder.
- Working in batches, remove the chicken from the bag. Shake off any excess marinade.
- Dip into the flour mixture. Shake off excess.
- Dip into the eggs. Shake off excess.
- Dip into the flour mixture again. Shake off excess.
- Fry until done, 3-5 minutes per side. Remove to a paper towel lined plate
- Let cool slightly then cut into thin slices.
For the salad
- Place lettuce on serving plates.
- Top with tomatoes, garnish with eggs and cheese.
- Add chicken.
- Serve with warmed dressing