Southern Fried Chicken Salad
My take on Max and Erma's Southern Fried Chicken salad.
Servings 6
Calories 513kcal
Equipment
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.
For the salad
- Place lettuce on serving plates.
- Top with tomatoes, garnish with eggs and cheese.
- Add chicken.
- Serve with warmed dressing
Notes
The dressing is best served warm but can also be served cold.
Nutrition
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