Description
This Classic Fried Chicken Salad combines crispy, golden-brown breaded chicken breasts with fresh mixed greens, cherry tomatoes, cucumber, and red onion, tossed in a tangy olive oil and apple cider vinegar dressing. It’s a satisfying dish perfect for a hearty lunch or light dinner, delivering a balance of textures and flavors.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless, skinless chicken breasts (Fresh chicken for best taste and texture)
- 1 cup All-purpose flour (For coating the chicken)
- 2 large Eggs (For the egg wash)
- 1 cup Breadcrumbs (Plain or seasoned based on preference)
Salad
- 4 cups Mixed salad greens (Includes romaine, spinach, and arugula)
- 1 cup Cherry tomatoes (Halved for sweetness and color)
- 1 medium Cucumber (Sliced for crunch)
- 1/4 medium Red onion (Thinly sliced for tanginess)
Dressing
- 1/4 cup Olive oil (For richness in the dressing and frying)
- 2 tablespoons Apple cider vinegar or lemon juice (For acidity)
- to taste Salt (For seasoning)
- to taste Black pepper (For seasoning)
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry thoroughly with paper towels to remove excess moisture, ensuring the coating sticks well.
- Make the egg wash: In a medium bowl, whisk the eggs until they are well beaten and smoothly blended.
- Prepare the flour mixture: In another bowl, mix the all-purpose flour with salt and black pepper to season the coating evenly.
- Prepare the breadcrumbs: Place the plain or seasoned breadcrumbs in a separate bowl for the final coating step.
- Coat in flour: Dip each chicken breast into the seasoned flour, ensuring it is coated evenly on all sides.
- Dip in egg wash: Next, immerse the floured chicken into the beaten eggs, allowing any excess to drip off for a thin, even layer.
- Coat with breadcrumbs: Finally, press each chicken breast into the breadcrumbs, coating them firmly so the crumbs adhere well.
- Heat the oil: Warm a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, preparing for frying.
- Fry the chicken: Carefully place the breaded chicken breasts in the hot oil and fry for 5-7 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain excess oil: Transfer the fried chicken to a paper towel-lined plate to absorb any extra oil and keep the coating crispy.
- Assemble the salad: While the chicken rests, combine the mixed salad greens, halved cherry tomatoes, cucumber slices, and thinly sliced red onion in a large mixing bowl.
- Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, salt, and black pepper until well emulsified.
- Toss the salad: Drizzle the dressing over the assembled salad and toss gently to coat the vegetables evenly, enhancing their flavors.
- Serve: Slice the fried chicken breasts and arrange them atop the salad. Serve immediately for the best texture and flavor experience.
Notes
- For extra crispiness, double-dip the chicken by repeating the egg wash and breadcrumb steps.
- You can substitute olive oil with vegetable oil for frying if you prefer a more neutral flavor.
- Use seasoned breadcrumbs for added flavor or plain breadcrumbs and vary the seasoning to taste.
- To make this recipe gluten-free, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
- Ensure chicken is cooked to a safe internal temperature of 165°F (74°C) using a meat thermometer.
