Southern Fried Chicken Salad Archives

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. This is a great salad. One that I’d make again and again!

DASH Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature – Black

Also try my grilled Greek chicken salad and my copycat of Max and Erma’s Santa Fe chicken salad.

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5 from 1 vote

Southern Fried Chicken Salad

My take on Max and Erma's Southern Fried Chicken salad.

Course Main Dish

Cuisine American

Keyword fried chicken, salad

Prep Time 2 10

Cook Time 20

Total Time 2 30

Servings

Calories 513kcal

Author Mike

Ingredients

For the chicken

1 ½ pounds chicken tenderloins
2 cups buttermilk
¼ cup hot sauce
2 tablespoons Cajun seasoning
4 large eggs
2 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons smoked paprika
1 tablespoon ground nutmeg
1 tablespoon onion powder
vegetable oil for frying

For the salad

Grape tomatoes halved
Lettuce cleaned and cut into bite-sized pieces
Pepper jack cheese grated
9 large eggs hard boiled, halved
Honey Mustard Vinaigrette dressing warmed

Instructions

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.