Best Fried Chicken Salad

Finding a satisfying lunch that hits the spot between heavy and light can be tricky. You want something filling enough to keep you going through the afternoon, but not so rich that you feel sluggish for the rest of the day. And when you’re trying to use up leftover fried chicken from last night’s dinner, the options can feel pretty limited.

This fried chicken salad strikes the perfect balance: it’s hearty and satisfying thanks to the crispy chicken, fresh and light with plenty of greens, and easy to throw together with whatever salad fixings you have in your fridge.

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What Kind of Chicken Should I Use?

For this fried chicken salad, you’ll want to stick with boneless, skinless chicken breasts as called for in the recipe. Look for breasts that are similar in size so they cook evenly – aim for that 4-6 ounce range per piece. If your chicken breasts are really thick, you can pound them out to about ¾ inch thickness, which helps them cook through without getting dry on the outside. Fresh chicken will give you the best results, but if you’re using frozen, make sure it’s completely thawed and patted dry before you start breading. The key is getting chicken that’s not too thick so it fries up crispy on the outside while staying juicy inside.

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Options for Substitutions

This fried chicken salad is pretty adaptable, so here are some swaps you can make:

• Chicken breasts: Chicken thighs work great here and stay juicier during frying. You can also use pork cutlets or even firm white fish like cod – just adjust cooking time accordingly.
• Panko bread crumbs: Regular bread crumbs or crushed cornflakes make good substitutes. For extra crunch, try crushed crackers or even finely chopped nuts.
• Brioche bread: Any sturdy bread works for croutons – sourdough, French bread, or even day-old dinner rolls. Just cut them into similar-sized cubes.
• Fontina cheese: Gruyere, white cheddar, or even goat cheese would be delicious here. Pick something that melts well and has good flavor.
• Cabbage and kale: Feel free to use any sturdy greens like romaine, spinach, or arugula. You can also do all cabbage or all kale if that’s what you have on hand.
• Rice vinegar: White wine vinegar or apple cider vinegar work just fine. Start with a bit less since they can be stronger than rice vinegar.
• Peanut oil: For the dressing, substitute with vegetable oil or light olive oil. For frying, canola or vegetable oil are perfect alternatives.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried chicken salad is not pounding the chicken breasts to an even thickness, which leads to uneven cooking where the thick parts are still raw while the thin edges become dry and overcooked – aim for about 3/4 inch thickness throughout. Another common error is letting the oil temperature drop too low when frying, so use a thermometer to keep it around 350°F and don’t overcrowd the pan, which will cause the temperature to plummet and result in greasy, soggy coating. Make sure to season your flour mixture generously with salt and pepper since this is your main opportunity to flavor the chicken itself, and always let the breaded chicken rest for 10-15 minutes before frying to help the coating stick better. Finally, don’t dress your salad until right before serving – the crispy chicken and croutons will get soggy if they sit in the dressing too long.

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What to Serve With Fried Chicken Salad?

This fried chicken salad is pretty hearty on its own, but I love serving it with some warm dinner rolls or crusty bread on the side for soaking up that tasty dressing. A cold glass of iced tea or lemonade pairs perfectly with the crispy chicken and fresh greens, especially on a hot day. If you want to make it more of a complete meal, try adding some roasted sweet potato wedges or a simple corn salad with fresh herbs. For a lighter touch, a bowl of fresh fruit like sliced peaches or berries makes a nice contrast to all those savory flavors.

Storage Instructions

Keep Fresh: This fried chicken salad is best enjoyed right after making it, but you can store leftovers in the fridge for up to 2 days. Keep the fried chicken separate from the greens if possible to prevent the coating from getting soggy. Store everything in airtight containers and add the dressing just before serving.

Make Ahead: You can prep the components ahead of time to make assembly easier. The fried chicken can be made a day in advance and stored in the fridge, then warmed up in a 350°F oven for about 5 minutes to crisp it back up. The dressing keeps well for up to a week in the fridge too.

Assembly Tips: For the best texture, assemble your salad right before eating. The crispy chicken and crunchy croutons will stay at their peak when added to the fresh greens at the last minute. If you need to pack it for lunch, keep the wet ingredients separate until you’re ready to dig in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 100-115 g
• Fat: 145-165 g
• Carbohydrates: 230-260 g

Ingredients

For the chicken schnitzel:

• 2 chicken breast fillets (4 to 6 oz each, skinless, boneless)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• Zest from 1 lemon
• Kosher salt
• Freshly ground black pepper
• 1 large egg
• 1 cup panko crumbs
• 2 tbsp olive oil
• Juice from 1 lemon

For the homemade croutons:

• 1/2 loaf of brioche bread (preferably day-old)
• 3 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, chopped
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp italian seasoning

For the cabbage kale slaw:

• 2 cups shredded cabbage
• 2 cups thinly sliced kale
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fontina cheese cubes

For the dressing:

• 3/4 cup peanut oil
• 1/4 cup rice vinegar
• 1/2 tsp sesame oil
• Juice from 1 lemon
• 2 tsp honey
• 1 tsp black pepper
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tbsp soy sauce
• 2 cloves garlic, minced

Step 1: Pound and Bread the Chicken

• 2 chicken breast fillets (4 to 6 oz each, skinless, boneless)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• zest from 1 lemon
• kosher salt
• freshly ground black pepper
• 1 large egg
• 1 cup panko crumbs

Place the chicken breasts in a plastic bag, one at a time, and pound each to about 1/2 inch thickness so they cook evenly.

Prepare three bowls: the first with flour, garlic powder, lemon zest, kosher salt, and black pepper; the second with a whisked egg; and the third with panko crumbs.

Dredge each piece of chicken first in the seasoned flour, shaking off excess, then in the whisked egg, letting excess drip off, and finally coat well with panko crumbs.

Step 2: Pan-Fry the Chicken Schnitzel

• breaded chicken from Step 1
• 2 tbsp olive oil
• juice from 1 lemon
• kosher salt

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Once the oil is hot, carefully place the breaded chicken from Step 1 into the skillet and cook each piece for about 3–5 minutes per side, until golden brown and cooked through.

Remove cooked chicken to a paper towel-lined plate and season with a generous squeeze of lemon juice and extra salt if needed.

Repeat with any remaining chicken pieces.

For maximum juiciness, I let the cooked schnitzel rest for a couple of minutes before slicing.

Step 3: Make the Brioche Croutons

• 1/2 loaf of brioche bread (preferably day-old)
• 3 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, chopped
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp Italian seasoning

Preheat your oven to 350°F (175°C).

Tear the brioche bread into medium bite-sized pieces and arrange them on a parchment-lined baking sheet.

Drizzle with 3 tablespoons olive oil and melted butter, then sprinkle the bread with chopped garlic, kosher salt, freshly cracked black pepper, and Italian seasoning.

Gently toss to coat evenly in the oil, butter, and seasonings.

Bake for 15–20 minutes until golden brown and crispy.

Remove from the oven and let cool before using.

Step 4: Prepare the Slaw and Salad Components

• 2 cups shredded cabbage
• 2 cups thinly sliced kale
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fontina cheese cubes

While the chicken and croutons cool, prepare the slaw and toppings.

In a large bowl, combine the shredded cabbage, thinly sliced kale, halved cherry tomatoes, and fontina cheese cubes.

These fresh ingredients add crunch and creaminess that balance the crispy chicken and croutons.

Step 5: Whisk the Asian-Inspired Salad Dressing

• 3/4 cup peanut oil
• 1/4 cup rice vinegar
• 1/2 tsp sesame oil
• juice from 1 lemon
• 2 tsp honey
• 1 tsp black pepper
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 cloves garlic, minced

In a bowl or jar, whisk together peanut oil, rice vinegar, sesame oil, juice from 1 lemon, honey, black pepper, Dijon mustard, Worcestershire sauce, soy sauce, and minced garlic.

Adjust salt and pepper to taste, whisking until fully combined.

I like to taste the dressing and add a touch more honey for sweetness if needed.

Step 6: Assemble the Schnitzel Salad

• slaw mixture from Step 4
• sliced chicken schnitzel from Step 2
• brioche croutons from Step 3
• salad dressing from Step 5

In a large serving bowl, toss together the prepared slaw, chicken schnitzel slices (from Step 2), baked brioche croutons (from Step 3), and the salad dressing (from Step 5) until everything is well-coated.

Taste and add extra salt and pepper as needed.

Serve immediately and enjoy the delicious combination of crispy, juicy, tangy, and fresh flavors!

Best Fried Chicken Salad

Delicious Best Fried Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 2750 kcal

Ingredients

  

For the chicken schnitzel:

• 2 chicken breast fillets (4 to 6 oz each, skinless, boneless)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• zest from 1 lemon
• kosher salt
• freshly ground black pepper
• 1 large egg
• 1 cup panko crumbs
• 2 tbsp olive oil
• juice from 1 lemon

For the homemade croutons:

• 1/2 loaf of brioche bread (preferably day-old)
• 3 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, chopped
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp Italian seasoning

For the cabbage kale slaw:

• 2 cups shredded cabbage
• 2 cups thinly sliced kale
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fontina cheese cubes

For the dressing:

• 3/4 cup peanut oil
• 1/4 cup rice vinegar
• 1/2 tsp sesame oil
• juice from 1 lemon
• 2 tsp honey
• 1 tsp black pepper
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 cloves garlic, minced

Instructions

 

• Place the chicken breasts in a plastic bag, one at a time, and pound each to about 1/2 inch thickness so they cook evenly. Prepare three bowls: the first with flour, garlic powder, lemon zest, kosher salt, and black pepper; the second with a whisked egg; and the third with panko crumbs. Dredge each piece of chicken first in the seasoned flour, shaking off excess, then in the whisked egg, letting excess drip off, and finally coat well with panko crumbs.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken from Step 1 into the skillet and cook each piece for about 3–5 minutes per side, until golden brown and cooked through. Remove cooked chicken to a paper towel-lined plate and season with a generous squeeze of lemon juice and extra salt if needed. Repeat with any remaining chicken pieces. For maximum juiciness, I let the cooked schnitzel rest for a couple of minutes before slicing.
• Preheat your oven to 350°F (175°C). Tear the brioche bread into medium bite-sized pieces and arrange them on a parchment-lined baking sheet. Drizzle with 3 tablespoons olive oil and melted butter, then sprinkle the bread with chopped garlic, kosher salt, freshly cracked black pepper, and Italian seasoning. Gently toss to coat evenly in the oil, butter, and seasonings. Bake for 15–20 minutes until golden brown and crispy. Remove from the oven and let cool before using.
• While the chicken and croutons cool, prepare the slaw and toppings. In a large bowl, combine the shredded cabbage, thinly sliced kale, halved cherry tomatoes, and fontina cheese cubes. These fresh ingredients add crunch and creaminess that balance the crispy chicken and croutons.
• In a bowl or jar, whisk together peanut oil, rice vinegar, sesame oil, juice from 1 lemon, honey, black pepper, Dijon mustard, Worcestershire sauce, soy sauce, and minced garlic. Adjust salt and pepper to taste, whisking until fully combined. I like to taste the dressing and add a touch more honey for sweetness if needed.
• In a large serving bowl, toss together the prepared slaw, chicken schnitzel slices (from Step 2), baked brioche croutons (from Step 3), and the salad dressing (from Step 5) until everything is well-coated. Taste and add extra salt and pepper as needed. Serve immediately and enjoy the delicious combination of crispy, juicy, tangy, and fresh flavors!