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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.



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 



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.  



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