Description
A delicious and hearty Classic Fried Chicken Salad featuring crispy breaded chicken breasts served atop a fresh mixed green salad tossed with a tangy olive oil and apple cider vinegar dressing. Perfect for a satisfying lunch or dinner, this recipe combines crunchy textures with bright flavors.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs (plain or seasoned)
- Salt, to taste
- Black pepper, to taste
- Olive oil (for frying)
Salad
- 4 cups Mixed salad greens (romaine, spinach, and arugula)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1/4 medium Red onion, thinly sliced
Dressing
- 1/4 cup Olive oil
- 2 tablespoons Apple cider vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry thoroughly with paper towels to ensure the coating sticks well.
- Make the egg wash: In a medium bowl, whisk the eggs until fully beaten and smooth.
- Season and prepare flour: In another bowl, combine the all-purpose flour with salt and black pepper to taste.
- Set up breadcrumbs: Place the breadcrumbs in a third bowl, ready for coating.
- Coat with flour: Dip each chicken breast evenly into the seasoned flour, ensuring full coverage on all sides.
- Dip in egg wash: Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Coat with breadcrumbs: Press each piece into the breadcrumbs gently but firmly so the coating sticks well.
- Heat the skillet and oil: Warm a large skillet over medium-high heat and add enough olive oil to cover the bottom.
- Fry the chicken: Carefully place the breaded chicken breasts in the hot oil and cook for 5 to 7 minutes on each side until golden brown and cooked through.
- Drain excess oil: Transfer the fried chicken to a plate lined with paper towels to absorb any extra oil.
- Assemble the salad: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), salt, and pepper until emulsified.
- Toss the salad: Drizzle the dressing over the salad ingredients and toss gently to evenly coat all the vegetables.
- Serve: Slice the fried chicken breasts and place them atop the dressed salad. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, double dip the chicken by repeating the egg wash and breadcrumb coating.
- You can substitute apple cider vinegar with fresh lemon juice for a brighter tang.
- Make sure the oil is hot enough before frying to avoid greasy chicken.
- Use fresh chicken breasts for the best flavor and texture.
- If you prefer a lighter option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
