Description
This Nashville Hot Chicken Salad blends crispy, spicy chicken with cool, crisp greens, creamy avocado, tangy pickles, and a drizzle of ranch for a bold and refreshing meal.
Ingredients
Scale
- 1 pound Boneless Chicken Thighs
- 1 cup Buttermilk
- 1 cup All-Purpose Flour
- 1 tablespoon Paprika
- 2 teaspoons Cayenne Pepper
- 1 tablespoon Brown Sugar
- 1 teaspoon Garlic Powder
- Salt and Black Pepper to taste
- Vegetable Oil for frying
- 4 cups Mixed Greens
- 1/2 Red Onion, thinly sliced
- 1 Avocado, sliced
- 1/2 cup Pickles, sliced
- 1/2 cup Ranch or Buttermilk Dressing
Instructions
- Heat oil in a deep skillet over medium-high heat to 350°F.
- In a bowl, combine buttermilk, salt, and pepper, then marinate chicken for 30 minutes.
- In a separate bowl, mix flour, paprika, cayenne, garlic powder, salt, and pepper.
- Dredge marinated chicken in flour mixture and fry for 4–5 minutes per side until golden brown and cooked through.
- Remove and drain on a rack. Mix hot oil with cayenne and brown sugar and brush over the fried chicken.
- Slice the chicken into strips. In a large bowl, combine greens, red onions, avocado, and pickles.
- Toss with dressing, top with chicken strips, and serve immediately.
Notes
- Let the chicken rest after frying to keep it juicy and crispy.
- Only toss salad with dressing just before serving to avoid soggy greens.
- Adjust cayenne to control spice level.