Art Smith’s Fried Chicken Salad has become quite a hit at his chi-chi Southern restaurant in Disney Springs. As simple as fried chicken seems, it usually takes a real southerner to get it both crispy and juicy. Two things I love about this recipe are the nearly fail-proof process for getting the chicken to the level of sublime, and the versatility to make it your own. In this case, I added some grated cheese, as a nod to our 90s favorite fried chicken salad at long-gone Mick’s in Atlanta. And then, I Disneyfied it a little more with boiled Mickey eggs – making it a hit for the kids.
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If there’s a caveat to Art Smith’s traditional fried chicken, it’s that it calls for a two-day brine. However, his cookbook Back To The Table ( I use this one almost every week) provides an abbreviated version that is quite appropriate for boneless chicken. Also, I don’t limit myself to chicken breasts for the salad. Thighs tend to be juicier, tastier, and are a real thing again.
As for the Mickey eggs, now this is fun. But not easy. I followed the instructions on the delightful Emmy Made in Japan’s You Tube Channel. It did take me about 20 or 30 minutes per egg, and none of them came out perfectly. But good enough is best. I found it easier to use extra-large eggs. Another challenge is finding something on hand to make the holes and get the yolk into the whites. I used the small end of a melon baller (very carefully) and the open end of a cheap corkscrew top. To get the yolks into the whites, I used a turkey baster.
Homecomin' Fried Chicken Salad with Mickey Eggs
Ingredients
Buttermilk Fried Chicken
- 2 1/2 lbs boneless chicken, breast and thights
- 2 cups buttermilk
- 1 tsp sea salt
- vegetable oil
- 1 cup self-rising flour I use White Lily
- 1 tsp sweet paprika
- 1/4 tsp freshly ground pepper I use 1/2 tsp
- 1/4 tsp garlic powder
Salad
- 10-12 oz mixed salad greens usually 2 bags - can use baby greens
- 1 cup heirloom cherry tomatoes
- 1-2 cucumbers, diced
- purple onions, sliced optional (I added this)
- 2 eggs boiled and chopped
- 4 eggs prepared Mickey style
- salt and pepper
- 1/2 cup freshly grated medium cheddar cheese (finely grated) this is my addition
- 1/2 cups cheddar biscuit croutons
Icebox Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup mayonnaise I use Blue Blate
- 1/2 cup buttermilk
- 2 tbsp grainy mustard
- 2 tbsp red wine vinegar
- 2 tbsp chopped capers I add a few extra
- 2 tbsp shallots, minced
- 2 tsp fresh oregano, minced careful not to overdo the oregano!
- 1 tsp fresh tarragon, chopped
- 1 tsp sugar
- salt
- hot pepper sauce, to taste optional
Instructions
Buttermilk Fried Chicken
- Pound each piece of chicken lightly with a meat mallet to tenderize.
- Combine buttermilk and salt in a bowl or baggie and add chicken. Let soak in refrigerator for at least one hour. Eight hours is better.
- Combine flour, paprika, pepper, and garlic powder on a plate or in a bowl.
- Heat oil in a skillet to a depth of about 1 inch. Oil should be rippling hot - about 360 degrees.
- Shake buttermilk mixture off of chicken pieces and dredge in flour mixtures.
- Place a few pieces at a time in oil. The most important thing is to NOT crowd the chicken. Otherwise, it will not be crisp. You will need to fry it in two or three batches.
- Cook the chicken for about 15 minutes, until it is golden. You will turn it occasionally, being careful not to disturb the crust. Reheat the oil again before adding the next batch.
- Drain chicken and let cool to room temperature. Cut into slices to be placed on top of salad.
Salad
- Salt lettuce that is clean and dry. Salads love salt!
- Place lettuce on plates or platter, and top with tomatoes, cucumbers, cheese, and eggs.
- Toss with a little of the icebox dressing (only if serving immediately).
- Arrange chicken and your prepared Mickey eggs on top.
- For the croutons, I purchase frozen cheddar cheese biscuits and prepare them as directed. Then I cut them into cubes, drizzle with olive oil, and cook on 300 degrees for about 10 minutes or until crisp, turning occasionally. These can be prepared ahead of time and frozen.
- Serve with additional icebox dressing. Can additionally serve homemade Ranch or homemade Honey Mustard on the side.
Ice Box Dressing
- Combine all ingredients and blend well. Makes about two cups, which is more than is needed for this salad. Can also be used for potato chips. Better if prepared a day ahead. Can be stored in refrigerator for up to a week.
