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Homecoming Fried Chicken Salad
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5 from 6 votes

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.