Description
A delicious Classic Fried Chicken Salad featuring crispy breaded chicken breasts served atop a fresh mix of greens, cherry tomatoes, cucumber, and red onion, all dressed in a light olive oil and apple cider vinegar dressing. Perfect for a satisfying lunch or dinner, combining the crunch of fried chicken with the freshness of a garden salad.
Ingredients
Scale
Chicken
- 1 pound Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs (plain or seasoned)
- Salt, to taste
- Black pepper, to taste
Salad
- 4 cups Mixed salad greens (romaine, spinach, arugula)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1/4 medium Red onion, thinly sliced
Dressing
- 1/4 cup Olive oil
- 2 tablespoons Apple cider vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry thoroughly with paper towels to ensure the coating sticks well.
- Make the egg wash: In a medium bowl, whisk the eggs until fully beaten and smooth.
- Season the flour: In a separate bowl, combine the all-purpose flour with salt and black pepper to taste, mixing well.
- Prepare breadcrumbs: Place the breadcrumbs in a third bowl, ready for coating.
- Coat with flour: Dip each chicken breast in the seasoned flour, ensuring an even, full coating on all sides.
- Dip in egg wash: Next, dip the floured chicken into the beaten eggs, letting excess drip off.
- Coat with breadcrumbs: Press the chicken gently into the breadcrumbs so they adhere evenly, forming a crispy crust.
- Heat the skillet: Place a large skillet over medium-high heat and add enough olive oil to coat the pan bottom evenly.
- Fry the chicken: Carefully lay the breaded chicken breasts in the hot oil and cook for 5-7 minutes per side until golden brown and thoroughly cooked through.
- Drain excess oil: Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil and keep it crisp.
- Assemble the salad: In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Prepare the dressing: Whisk together olive oil, apple cider vinegar (or lemon juice), salt, and black pepper in a small bowl until emulsified.
- Toss the salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Slice the fried chicken breasts and arrange on top of the dressed salad. Serve immediately for best texture and flavor.
Notes
- You can use seasoned breadcrumbs to add extra flavor to the chicken coating.
- For a lighter option, bake the breaded chicken breasts instead of frying.
- Ensure the oil is hot enough before frying to get a crispy crust without absorbing too much oil.
- Leftover fried chicken can be refrigerated and added cold or reheated gently before serving.
- Switch apple cider vinegar to lemon juice for a slightly different tang in the dressing.
