Buttermilk Fried Chicken Salad | Emeril Lagasse

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

ranch dressing

🥗Healthier: vinaigrette

💰Cheaper: homemade dressing

Vinaigrette is lighter and can be made with pantry staples.

In a large bowl, toss the chicken with 1 1/2 tablespoons Essence. Add buttermilk and let chicken marinate at room temperature for 15 minutes or refrigerate overnight.

Preheat a grill or a grill pan.

Lightly brush artichoke hearts, corn, and red onions with olive oil and season with salt and pepper. Place on grill and cook, turning, until tender. Slice artichokes into 1/4-inch thick slices and add to bowl with corn and onions; set aside.

Preheat vegetable oil in a large, deep cast-iron skillet pan to 350 degrees F.

In a shallow baking dish, whisk to combine flour and remaining tablespoon Essence. Working in batches, remove chicken from buttermilk and add, a few strips at a time, to the flour mixture. Toss until well coated. Shake chicken to remove any excess flour and transfer to a plate.

Working in batches, add chicken to skillet and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.

Combine lettuces in a large bowl and season with salt and pepper. Add tomatoes, arugula and red peppers. Drizzle with about ½ cup dressing and toss to coat. Transfer to a serving platter. Cut corn kernels from cobs and sprinkle over salad. Add artichokes hearts and onions. Drizzle with more dressing, if desired. Top with fried chicken and garnish with spiced pecans and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens