Buttermilk-fried Chicken Salad

Name: Buttermilk-fried Chicken Salad
Yield: 4
Ingredients: 8 boneless, skinless chicken thighs; oil, for frying; 10 oz spring mix green; 2 roma tomatoes, sliced; 1 large cucumber, sliced; 1 red onion, sliced thin; 2 cups buttermilk; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon cayenne pepper; 1 ½ cups plain greek yogurt; 3 tablespoons fresh dill, chopped; 1 tablespoon garlic powder; 2 tablespoons lemon juice; 2 cups all-purpose flour; 1 tablespoon salt; 1 ½ teaspoons black pepper; 1 teaspoon cayenne pepper; 1 tablespoon garlic powder

Recipe by Tasty from tasty.co

Lunch

Ingredients

4 servings

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8 boneless, skinless chicken thighs
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oil, for frying
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10 oz spring mix green
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2 roma tomatoes, sliced
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1 large cucumber, sliced
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1 red onion, sliced thin
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2 cups buttermilk
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1 teaspoon salt
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1 teaspoon black pepper
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½ teaspoon cayenne pepper

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1 ½ cups plain greek yogurt
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3 tablespoons fresh dill, chopped
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1 tablespoon garlic powder
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2 tablespoons lemon juice
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2 cups all-purpose flour
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1 tablespoon salt
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1 ½ teaspoons black pepper
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1 teaspoon cayenne pepper
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1 tablespoon garlic powder

Instructions

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
In a medium bowl, combine all ingredients for seasoned flour.
Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
Enjoy!