Best 2 Spicy Fried Chicken Salad Recipes

Craving a tantalizing dish that perfectly blends the fiery allure of spicy fried chicken with the freshness of a crisp salad? Look no further! Embark on a culinary journey as we uncover the secrets to creating an extraordinary Spicy Fried Chicken Salad that will ignite your taste buds and leave you craving more. From selecting the right chicken and spices to crafting a flavorful dressing, we'll guide you through each step of this tantalizing recipe, ensuring you achieve the perfect balance of heat, flavor, and texture. Get ready to elevate your salad game and experience the symphony of flavors that await in this delectable fusion of spicy fried chicken and refreshing salad ingredients.

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SPICY FRIED CHICKEN SALAD

Spicy Fried Chicken Salad image

Provided by Moira Hodgson

Categories lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 3- to 4-pound chicken, cut up and skinned
Juice of 1 lemon
1 teaspoon Creole pepper
Coarse salt
Flour for dredging
Vegetable shortening for deep frying
1 to 1 1/2 cups mayonnaise
1 jalapeno chili, minced
6 scallions, chopped (including green part)
Freshly ground pepper to taste

Steps:

Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
Season the chicken pieces with salt and dredge them lightly with flour. Heat the vegetable shortening until smoking. Fry the chicken pieces until golden brown and drain on paper towels.
Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 73 grams, Carbohydrate 8 grams, Fat 96 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 20 grams, Sodium 1201 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY CHICKEN AND STIR-FRIED GRAIN SALAD

Spicy Chicken and Stir-Fried Grain Salad image

I love the way this salad brings together my favorite combination of flavors -- sweet, sour and spicy -- in a warm, colorful dish celebrating fall produce. I stir-fry the grains to add both a nutty, caramelly flavor and a slightly crispy texture.

Provided by Rick Martinez

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 large boneless, skinless chicken breasts (about 1 pound)
4 large cloves garlic (1 clove sliced and 3 cloves finely grated)
2 sprigs fresh rosemary
Kosher salt
3 large heads Belgian endive or radicchio, leaves separated
2 large celery stalks, chopped
1 large sweet-tart apple, cored and sliced into thin wedges
1 1/2 cups red grapes, halved
3 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely grated fresh ginger
1 serrano chile, stemmed, seeded and chopped
2 cups cooked grains such as quinoa, farro or brown rice
1 cup toasted pecans, chopped
3 scallions, thinly sliced
1/2 cup crumbled cheese such as blue, feta or queso fresco

Steps:

Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are ideal for this recipe. If you're using chicken breasts, be sure to pound them thin so they cook evenly.
Use a light hand with the breading. Too much breading will make the chicken greasy and heavy. Just a thin coating is all you need.
Be careful not to overcrowd the pan. If you overcrowd the pan, the chicken will steam instead of fry and it won't be as crispy.
Let the chicken rest before serving. This will help the juices redistribute throughout the chicken and make it more tender.
Serve with your favorite dipping sauce. Ranch dressing, honey mustard, or barbecue sauce are all great options.

Conclusion:

Spicy fried chicken salad is a delicious and easy-to-make dish that's perfect for a quick lunch or dinner. The crispy chicken, flavorful dressing, and fresh vegetables make it a satisfying and healthy meal. With a few simple tips, you can make the best spicy fried chicken salad at home. So next time you're looking for a tasty and nutritious meal, give this recipe a try!