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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 hours hours 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 2 hours hours 30 minutes minutes
Servings 6
Calories 513kcal
Author Mike
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
Calories: 513kcal | Carbohydrates: 41g | Protein: 46g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 484mg | Sodium: 1415mg | Potassium: 885mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3642IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 6mg