Fried chicken bites drizzled with Buffalo sauce are the star of this bar snack-inspired salad. A simple marinade of buttermilk and hot sauce gives the chicken flavor and creates a rough crust. The salad is packed with crunch from romaine lettuce, carrots, celery and cucumber, and is topped with blue cheese or ranch dressing.
Get ahead: Chicken can be marinated up to 1 day in advance.
Storage: Refrigerate Buffalo Chicken Bites separately from salad for up to 4 days.
Ingredients
Servings: 2–3 (makes about 6 cups)
- 1 boneless, skinless chicken breast (10 ounces), cut into bite-size pieces
- 1/4 cup well-shaken buttermilk (regular or low-fat)
- 1/4 cup plus 1 tablespoon Cajun pepper hot sauce, such as Frank’s RedHot, divided
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- Fine salt
- Freshly ground black pepper
- Peanut, vegetable or other neutral oil, for frying
- 1 tablespoon unsalted butter, melted
- 4 cups (6 ounces) chopped or torn romaine lettuce, lightly packed
- 1 medium carrot, grated (1/2 cup)
- 2 celery ribs, sliced (1/2 cup)
- 1 to 2 Persian cucumbers, chopped (1/2 cup)
- 1/4 cup blue cheese or ranch dressing, store-bought or homemade
Directions
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Step 1
In a medium bowl, combine chicken, buttermilk and 1 tablespoon hot sauce to coat. Let marinate for 10 to 15 minutes on the counter, or cover and refrigerate for up to 24 hours. (This is a good time to prepare the salad vegetables and assemble the dressing, if you are not using store-bought ones.)
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2nd step
In another bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt and pepper until well combined. Have a plate or baking sheet ready nearby.
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Step 3
Working with a few pieces at a time, remove the chicken from the marinade, letting the excess drip off, and toss it in the flour mixture, gently pressing on the pieces to make sure they are fully coated. Shake off any excess and place on the prepared dish or baking sheet.
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Step 4
In a large saucepan, Dutch oven, or other heavy-bottomed pot, over medium-high heat, add enough oil to come 1 to 1 1/2 inches up the sides and heat until a thermometer reads frying or instant read registers 350 degrees. . (If you don’t have a thermometer, you can test the oil by adding a pinch of flour mixture; the oil is at the right temperature when it sizzles quickly, but not too vigorously.) Place a rack on a large leaf. pan or line a tray with layers of towels and place it near your work area.
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Step 5
Working in batches to avoid overcrowding or lowering the oil temperature too much, carefully add the chicken to the oil. Fry until the chicken pieces are cooked through, crispy and golden brown, about 5 minutes, turning occasionally with a spider or slotted spoon to encourage even cooking and adjusting the heat as necessary so that the oil stays close to 350 degrees. Transfer the pieces with a spider or slotted spoon to the prepared rack or tray and repeat with the remaining chicken.
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Step 6
In a medium bowl, whisk together the melted butter with the remaining 1/4 cup hot sauce until well combined. Add the cooked chicken pieces and toss until evenly coated.
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Step 7
In a bowl or serving plate, combine lettuce, carrots, celery and cucumber; top with chicken and vinaigrette and serve.
Replacements
Don’t want to bread the chicken? >> Use store-bought cooked popcorn chicken or chicken fingers cut into bite-sized pieces, or shredded or diced cooked chicken to avoid frying.
Gluten free? >> Avoid all-purpose flour and double the amount of cornstarch.
Vegetarian? >> Mix 1 1/2 cups cooked chickpeas or one can (15 ounces) no-salt-added chickpeas, drained and rinsed, directly into the Buffalo sauce.
Romaine >> Little Gem, iceberg or other crunchy green salads.
Persian cucumber >> any other type of cucumber.