Instructions
Step 1. In a large bowl, whisk together the buttermilk and eggs.
Step 2. Add the chicken pieces to the buttermilk mixture and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Step 3. In a separate shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder.
Step 4. Remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture.
Step 5. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 6. Fry the chicken in batches for 10–14 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Step 7. Transfer the cooked chicken to a wire rack or paper towel-lined tray to drain excess oil.
Step 8. Wash and dry the lettuce, tomatoes, and cucumber.
Step 9. Arrange the lettuce on a large serving platter or individual plates.
Step 10. Add the cherry tomatoes and cucumber slices around the plate.
Step 11. Place the hot fried chicken in the center of the salad.
Step 12. Serve immediately with ranch or honey mustard dressing if desired.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
Keep the lettuce, tomatoes, and cucumber separate from the chicken to maintain freshness.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore its crispy texture.
Do not microwave the salad vegetables, as they are best served fresh and cold.
For meal prep, store all components separately and assemble just before serving.
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