Crispy Chicken Salad with Buttermilk Ranch
Recipe courtesy of Tiffani Thiessen
For crispy chicken:
- 8 ¼ inch thick chicken cutlets
- 1 cup buttermilk
- 1/4 cup hot sauce
- 3 cups panko
- Kosher salt
- Freshly ground black pepper
- 2-3 baby gem lettuce heads
- 1/4 cup grilled corn
- 1/4 cup heirloom tomatoes, wedges
- 1 avocado, peeled and sliced
- 1 radish, thinly sliced
- 2-3 tablespoons buttermilk ranch dressing
For buttermilk ranch dressing:
To make crispy chicken:
In a shallow dish or baking pan, whisk together the buttermilk and hot sauce. Set aside.
In a separate shallow dish or baking pan, add the panko. Season with a pinch of salt and pepper and stir to combine.
Season the chicken cutlets with salt and pepper and then dip into the buttermilk mixture, coating on both sides, and then press the cutlet into the panko to evenly coat it on both sides. Place on a baking sheet and repeat with remaining cutlets.
In a large, high sided saute pan, add enough oil to come about ½ inch up the sides of the pan. Heat to about 350 degrees F. Add the chicken cutlets, in batches so the pan isn’t over crowded, and cook for about 2 minutes per side or until crispy, golden brown and the chicken is cooked through, flipping half way through. Remove to a paper towel lined tray and immediately season with salt. Let cool slightly before slicing and serving in the salad.
To make buttermilk ranch dressing:
For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
To assemble salad:
Gently tear the leaves of the baby gems. Sprinkle over grilled corn and sliced tomatoes and avocados. Drizzle with 2 to 3 tablespoons of dressing and season with a little more salt and pepper.
Photography by Rebecca Sanabria