If you are craving something that combines crispy, spicy chicken with fresh, vibrant greens, this Fried Buffalo Chicken Salad Recipe is an absolute must-try. It beautifully balances the fiery kick of buffalo sauce with refreshing vegetables and creamy dressing, making every bite an explosion of flavor and texture. Whether you’re looking for a hearty lunch or a satisfying dinner, this salad is sure to become one of your favorite go-to meals that impresses both friends and family alike.
Ingredients You’ll Need
Getting the right ingredients together for the Fried Buffalo Chicken Salad Recipe is simpler than you might expect. Each component adds something special, from crispy chicken to crisp vegetables to rich, tangy dressings, creating a delightful harmony on your plate.
- Boneless, skinless chicken breasts or tenders: The star protein that provides a tender, juicy base for frying and coating in spicy buffalo sauce.
- All-purpose flour: For that crispy and crunchy outer layer that makes the chicken irresistible.
- Spices (paprika, garlic powder, onion powder, salt, black pepper): Essential for seasoning the flour and adding depth to the coating.
- Egg and buttermilk: Create the perfect wet batter to ensure the breading sticks well and fries up beautifully.
- Vegetable oil: Needed for frying to achieve that golden crust without overpowering the flavors.
- Buffalo sauce: The key flavor element for that signature spicy, tangy buffalo chicken taste.
- Butter (optional): Adds richness when mixed with buffalo sauce, making the chicken extra luscious.
- Mixed salad greens: A refreshing base of romaine, arugula, and spinach offers crispness and color contrast.
- Cherry tomatoes: Provide bursts of sweetness and juicy texture to balance the heat.
- Cucumber: Adds crunch and cooling freshness that pairs perfectly with spicy chicken.
- Red onion: Thinly sliced, it brings a mild sharpness and color to the salad.
- Cheddar cheese and blue cheese (optional): For those who love extra layers of creamy, sharp flavors.
- Celery (optional): Chopped for an additional crunchy element that complements the buffalo chicken.
- Ranch or blue cheese dressing: Combines beautifully with buffalo sauce to tame the heat and add creaminess.
- Extra buffalo sauce: To mix with dressing or drizzle atop for an extra kick.
How to Make Fried Buffalo Chicken Salad Recipe
Step 1: Prep the Chicken
Start by slicing the chicken breasts into tenders or strips if they aren’t already cut that way. Season both sides with salt and pepper to enhance the natural flavors before breading and frying. This initial seasoning step ensures the chicken is flavorful from within.
Step 2: Prepare the Breading Station
Set up two shallow bowls: one with the flour combined with paprika, garlic powder, onion powder, salt, and black pepper; the other with beaten egg mixed with buttermilk. This two-step breading process helps the coating stick and keeps the chicken juicy inside while creating that crave-worthy crunch on the outside.
Step 3: Coat the Chicken
Dip your chicken pieces first into the flour mixture, making sure each piece is evenly coated. Next, dunk them in the egg and buttermilk mixture, then back again into the flour for a double coating. This technique guarantees extra crispy, golden fried chicken every time.
Step 4: Fry the Chicken
Heat about an inch of vegetable oil in a skillet over medium-high heat. Carefully fry the coated chicken in batches for 3 to 4 minutes on each side until they’re perfectly golden brown and crispy. Transfer the fried chicken onto paper towels to drain excess oil, ensuring your salad stays crisp and not greasy.
Step 5: Toss in the Buffalo Sauce
In a separate bowl, melt the butter if you’re using it and mix with the buffalo sauce. Toss the hot fried chicken pieces in this spicy sauce until they’re fully coated and glistening with that signature buffalo flavor. This step elevates the salad with irresistible heat and tang.
Step 6: Prepare the Salad Base
Grab a large bowl and toss together the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and chopped celery if using. Add shredded cheddar and crumbled blue cheese if you want to indulge in extra creamy, sharp contrast flavors that complement the spicy chicken perfectly.
Step 7: Make the Dressing
Mix ranch dressing with buffalo sauce in a small bowl to create a creamy, spicy dressing that brings the entire salad together. You can adjust the buffalo sauce amount to suit your heat preference—more for a bold kick, less for a gentler spice.
Step 8: Assemble the Salad
Plate the fresh salad greens and vegetables, then arrange the crispy buffalo-coated chicken on top. Drizzle generously with the buffalo ranch dressing and garnish with extra blue cheese crumbles or shredded cheddar for that final inviting touch.
Step 9: Serve Immediately
Enjoy your Fried Buffalo Chicken Salad Recipe right away while the chicken is still crispy and warm, paired with cool, refreshing veggies and creamy dressing. This dish is a fabulous combination of textures and flavors that will keep you coming back for more.
How to Serve Fried Buffalo Chicken Salad Recipe
Garnishes
Sprinkle freshly chopped chives, extra crumbled blue cheese, or a few celery sticks on the side to add bright color and an additional crunch that enhances the salad’s texture beautifully.
Side Dishes
This salad pairs wonderfully with crispy sweet potato fries, warm garlic bread, or even a simple bowl of creamy tomato soup. These sides complement the zesty buffalo chicken and fresh vegetables without overpowering the flavors.
Creative Ways to Present
Try serving the Fried Buffalo Chicken Salad Recipe in individual mason jars layered with ingredients or as an open-faced sandwich using the buffalo chicken as a hearty topping on crusty bread, making a fun and delicious alternative presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately; keep the fried chicken chilled in an airtight container and the greens undressed to prevent sogginess. Combine everything just before serving for best texture and flavor.
Freezing
While the salad itself isn’t ideal for freezing due to the fresh vegetables, you can freeze the cooked buffalo chicken pieces. Wrap them tightly in foil or freezer-safe bags, and they’ll keep well for up to two months.
Reheating
Reheat the frozen or refrigerated chicken in an oven or air fryer at 350°F (175°C) until hot and crispy again. Avoid microwaving if possible, as it can make the breading soggy. Once heated, reassemble the salad with fresh veggies and dressing for a quick meal.
FAQs
Can I make this Fried Buffalo Chicken Salad Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free buffalo sauce and dressings. Ensure all spices and other ingredients are gluten-free certified for a safe and delicious alternative.
What kind of buffalo sauce works best?
Whether homemade or store-bought, choose a buffalo sauce that balances heat and tanginess without overpowering. Classic medium heat buffalo sauce is perfect to keep the salad enjoyable for most palates.
Can I bake the chicken instead of frying?
Yes, baking is a healthier option. Coat and bread the chicken as directed, then bake at 425°F (220°C) on a wire rack over a baking sheet for about 20 minutes, flipping halfway through, until golden and crispy.
Is it okay to prepare the salad ingredients ahead of time?
Chop the veggies and toss the greens a few hours in advance, storing them separately from the dressing and chicken. This prep saves time but keep the salad assembly fresh for the best taste and texture.
What dressing should I use if I don’t like ranch?
If ranch isn’t your favorite, blue cheese dressing is a classic choice that pairs wonderfully with buffalo flavors. Alternatively, a simple yogurt-based dressing with lemon and herbs can soften the spice nicely.
Final Thoughts
This Fried Buffalo Chicken Salad Recipe is a fantastic way to enjoy bold, spicy flavors alongside fresh, crisp vegetables in a satisfying meal. It’s easy to prepare yet feels special enough to serve any day of the week. Give it a try—you’ll love how it brings excitement and comfort together on one plate!
Print
Fried Buffalo Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A crispy and spicy Fried Buffalo Chicken Salad featuring tender chicken strips coated in a flavorful double breading, fried to golden perfection, and tossed in zesty buffalo sauce. Served over a fresh mix of salad greens, cherry tomatoes, cucumber, and red onion, with optional cheddar and blue cheese for extra richness. Finished with a creamy buffalo ranch dressing, this salad perfectly balances heat, crunch, and freshness for a satisfying meal.
Ingredients
Fried Buffalo Chicken
- 2 boneless, skinless chicken breasts (or tenders)
- 1 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 1 cup buttermilk (or regular milk)
- Vegetable oil (for frying)
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1 tbsp butter (optional, for extra richness)
Salad
- 6 cups mixed salad greens (e.g., romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup celery, chopped (optional, for crunch)
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup crumbled blue cheese (optional)
Dressing
- 1/2 cup ranch dressing (or blue cheese dressing)
- 2 tbsp buffalo sauce (to taste)
Instructions
- Prep the Chicken: If using chicken breasts, slice them into tenders or smaller strips. Season both sides with salt and pepper to enhance the flavor before breading.
- Prepare the Breading Station: In one shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, beat the egg and mix with the buttermilk to create an egg wash.
- Coat the Chicken: Dip each piece of chicken first into the flour mixture, coating evenly. Then dip into the egg mixture, followed by another dip into the flour mixture for a double coating to ensure a crispy crust.
- Fry the Chicken: Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side until they are golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Toss in Buffalo Sauce: In a separate bowl, melt the butter if using, then mix with the buffalo sauce. Toss the fried chicken pieces in this mixture ensuring each piece is thoroughly coated for optimal flavor.
- Prepare the Salad Base: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and celery if using. Add shredded cheddar and blue cheese if desired to enhance texture and taste.
- Make the Dressing: In a small bowl, blend the ranch dressing with buffalo sauce. Adjust the buffalo sauce amount to your preferred level of heat to personalize the dressing’s spiciness.
- Assemble the Salad: Arrange the salad greens and vegetables on plates. Top with the crispy buffalo chicken pieces, then drizzle the buffalo ranch dressing evenly over the top. Garnish with extra blue cheese crumbles or shredded cheddar if desired.
- Serve: Serve immediately while the chicken is still crispy, enjoying the delightful contrast of spicy buffalo chicken with cool creamy dressing and fresh vegetables.
Notes
- For extra heat, add more buffalo sauce to the chicken and dressing.
- Buttermilk can be substituted with regular milk, but buttermilk enhances tenderness and flavor.
- Use vegetable oil with a high smoke point for frying to avoid burning.
- Optional celery adds nice crunch and freshness in the salad.
- Blue cheese can be swapped for feta or omitted for a milder taste.
- Leftover fried chicken can be stored in the refrigerator and refreshed in an oven or air fryer before adding sauce.
- To make it gluten free, substitute all-purpose flour with a gluten-free flour blend.
