Beer-battered Fried Buffalo Chicken Salad-27.jpg

Beer-battered Fried Buffalo Chicken Salad  

Football season is finally here and this recipe is a “salad spin” on game day food. (Nothing gets me in the mood to do research for my fantasy football league teams more than some game day food - but made healthy-ish). Beer battered fried chicken is diced and served with a vinegar and oil-based homemade buffalo sauce as a light dressing and tossed with romaine lettuce, tomatoes, celery, carrots and blue cheese – all the fixings included in a typical buffalo wing setup. The herbs included in the salad are also the main elements included in a classic buttermilk ranch dressing.  

I love making my own buffalo sauce because it only requires a few ingredients that should already be in any well-stocked kitchen but in a pinch any store-bought sauce will do. For a quick weeknight dinner the homemade fried chicken can be foregone for a favorite fast food or grocery store fried chicken, reheated and re-crisped with a quick broil in the oven.

 

Ingredients: 

For the fried chicken: 

1 cup all-purpose flour 

2 teaspoons garlic powder

2 teaspoons onion powder 

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper 

1 (12-ounce) can lager beer 

1 pound chicken breasts, cut into strips 

Vegetable oil, as needed, for frying

 

For the buffalo sauce:

2 tablespoons melted butter

¼ cup extra-virgin olive oil 

¼ cup hot sauce of choice, I use Frank’s Red Hot®

1 tablespoon distilled white vinegar

1 teaspoon Worcestershire

1 clove garlic, minced

 

For assembly: 

3 hearts of romaine, chopped 

1 cup cherry tomatoes, halved 

½ cup thinly sliced celery 

½ cup thinly sliced carrots

½ cup crumbled blue cheese

¼ cup flat-leaf parsley leaves

1 teaspoon chopped dill 

1 tablespoon chopped chives 

 

Instructions: 

For the fried chicken: 

In a medium mixing bowl whisk together the flour, garlic powder, onion powder, salt, pepper and beer until a batter forms. It should be the consistency of pancake batter. In a large, heavy-bottomed cast iron skillet, add enough oil to reach 1” up the pan. Heat oil to 350º. 

 

Dip the strips of chicken in the batter, working one at a time, letting any excess batter drip off before placing it into the oil. Fry until golden brown and cooked through, about 6 minutes. Remove to a paper towel-lined plate to drain. Continue with the remaining chicken. 

 

For the buffalo sauce:

In a medium mixing bowl whisk together the butter, olive oil, hot sauce, vinegar, Worcestershire and garlic until combined. Set aside until ready to use. 

 

For assembly: 

Add the romaine to a large salad bowl with the tomatoes, celery, and carrots and toss to combine. Chop the chicken into cubes and add to the bowl and toss with ½ cup of the buffalo sauce, adding more if needed. Add the blue cheese, parsley, dill and chives and toss once more. Divide among bowls and serve immediately.


Serves 4.  

 

Comment

Print Friendly and PDF