Fried Chicken and Green Salad

Warm, golden brown chicken on a bed of refreshing, crisp and cool greens. A Southern-inspired favorite, each bite is a contrast of flavors and textures.
  • Calories 850
  • Total Fat 52 g
  • Cholesterol 160 mg
  • Sodium 1290 mg
  • Total Carbohydrate 33 g
  • Protein 60 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Share this recipe

Ingredients

Cooking Instructions

  1. Combine buttermilk and pepper sauce in shallow dish. Mix flour and salt in a shallow dish. Blot chicken dry with paper towels. Dip chicken into buttermilk, then coat with flour; repeat once.
  2. Heat vegetable oil in large nonstick skillet over medium-high. Cook chicken 6 pieces at a time, 3 to 4 minutes per side or until done (internal temp 170°F) and a deep golden brown. Transfer to paper towels to drain.
  3. Toss salad greens, tomatoes, cucumbers and celery with dressing in large shallow bowl until evenly coated.
  4. Top salad with chicken. Serve immediately.

You might also like