Fried Chicken Salad
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
- 13- to 4-pound chicken, cut up and skinned
- Juice 1 lemon
- 1teaspoon Creole pepper (or substitute chili powder)
- Coarse salt to taste
- Flour for dredging
- Vegetable shortening for deep frying
- 1cup mayonnaise (preferably homemade)
- 1tablespoon fresh thyme (or half teaspoon dried)
- 1tablespoon fresh tarragon (or half teaspoon dried)
- 1jalapeno chili, minced
- 6scallions, chopped
- Freshly ground pepper to taste
- 3tablespoons olive oil
- 1tablespoon tarragon vinegar
- 1small head red-leaf lettuce (or bibb or Boston)
Nutritional analysis per serving (4 servings)
1118 calories; 96 grams fat; 20 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 37 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 52 grams protein; 1335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
- Step 2
Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
- Step 3
Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
- Step 4
When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.
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