Southern Fried Chicken Salad Recipes

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FRIED CHICKEN SALAD



Fried Chicken Salad image

You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

6 pieces cold fried chicken
2 stalks celery, finely chopped
2 scallions, thinly sliced
1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving

Steps:

  • Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
  • Set aside 1 tablespoon each of the celery, scallions and pickle.
  • Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
  • Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

FRIED CHICKEN SALAD SANDWICHES



Fried Chicken Salad Sandwiches image

Provided by Damaris Phillips

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup whole-grain mustard
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon cayenne
Juice of 1/2 lemon
4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
1/4 cup chopped fresh parsley
3 stalks celery, diced
3 green onions, sliced
Kosher salt and freshly ground black pepper
4 croissants, split

Steps:

  • In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

SOUTHERN FRIED CHICKEN SALAD



Southern Fried Chicken Salad image

Make and share this Southern Fried Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1/3 cup crumbled blue cheese
1/2 cup buttermilk
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1 1/4 lbs boneless skinless chicken breast halves
3/4 cup buttermilk
3 garlic cloves, smashed
ground cayenne pepper
salt
1/2-3/4 cup seasoned breadcrumbs
vegetable oil
8 cups leaves lettuce, torn (red and or green)
1 pint pint mixed cherry tomatoes, halved
1 cup corn kernel
1/4 cup toasted pecan halves
1/4 cup red onion strip

Steps:

  • To Prepare the Dressing: In a small bowl, mash 1 tablespoon of the cheese into the buttermilk with a fork until blended. Stir in vinegar, salt, pepper, remaining blue cheese, and parsley. Cover and refrigerate (can be made 1 day ahead).
  • To Prepare the Chicken: Cut chicken breasts lengthwise into 3 strips; cut each strip into 3 pieces. In a bowl, whisk buttermilk, garlic, cayenne, and salt; add chicken. Cover and marinate in refrigerator at least 2 hours and up to 6.
  • Drain chicken; coat with breadcrumbs. Cook chicken in oil in a large nonstick skillet over medium heat about 7-10 minutes, turning pieces frequently, or until cooked through and golden. Drain on paper towel.
  • To Make the Salad: In a bowl, toss salad ingredients with 1/4 cup dressing; place on 4 plates. Top with chicken. Drizzle with remaining dressing.

Nutrition Facts : Calories 432.1, Fat 13.7, SaturatedFat 4, Cholesterol 102.3, Sodium 673.6, Carbohydrate 38.2, Fiber 5.2, Sugar 7.7, Protein 41.8

SOUTHERN FRIED CHICKEN SALAD



SOUTHERN FRIED CHICKEN SALAD image

Categories     Chicken     Leafy Green     No-Cook     Quick & Easy

Yield 2-3 SERVINGS

Number Of Ingredients 12

8 CUPS MIXED SALAD GREENS
2 PLUM TOMATOES CORED
1/2 AVOCADO SLICED THICKLY
1/2 CUP WIDE SHRED MONTEREY JACK CHEESE & 1/2 CUP WIDE SHRED CHEDDAR
1 CUP POTATO STIX
3/4 CUP OF COOKED CRISP SLICED THICK BACON PEICES
3/4 CUP OF SHREDDED/CUBED DELI HAM (I.E. VIRGINIA HAM OR HONEY
8 CHICKEN TENDERLOINS BREADED COOOKED
2 HARD BOILED AGGS, SLICED
1/4 CUP CARROT CURLS
1/2 CUP LARGE DICED CUCUMBER
HONEY MUSTARD DRESSING

Steps:

  • YOU CAN EITHER PURCHASE ALREADY COOKED CHICKEN TENDERLOINS AT YOUR LOCAL SUPERMARKET OR EGG DIP AND COAT WITH CORN FLAKE CRUMBS, FRY AND DRAIN, SET ASIDE TO COOL. COOK BACON SLOWLY UNTIL CRISP, DRAIN AND COOL, WHILE BACON IS COOKING BOIL EGGS, DRAIN PEEL AND CHILL. SEPERATE GREENS AND WASH --USE SALAD SPINNER SET ASIDE, DICE CUCUMBER, SHAVE CARROT CURLS, SLICE TOMATOE,HALVE AVOCADO AND CUT INTO LARGE PEICES. SHRED CHEESE W HAND SHREDDER FOR THICK CONSISTENCY SHRED EACH TYPE SEPERATELY AND KEEP IN TWO SEPERATE BOWLS. JULIENNE HAM SLICES. WHEN READY TO ASSEMBLE, TOSS GREENS IN BOWL (EXCEPT THE AVOCADO), ADD ALL VEGETABLES, POTATO STIX, HAM AND CHEESES, EGG SLICES AND AVOCADO -ADD BACON PIECES,GRIND FRESH PEPPER, PLACE CHICKEN TENDERLOINS ON TOP, SERVE WITH HONEY MUSTARD DRESSING AND WARM CROISSANTS TOPPED WITH HONEY BUTTER.

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