DM: "Hey Jess! Whatcha making for dinner?"
"Oh, I'm making this amazing crispy fried chicken thigh salad tonight! It's got these juicy chicken thighs coated in a flavorful buttermilk marinade and then fried to golden perfection. I'll be topping it off with a mix of arugula and romaine lettuce, sliced tomatoes, Mexican shredded cheese, crispy bacon crumbles, and crunchy tortilla strips. And to finish it all off, a drizzle of ranch dressing and barbecue sauce for that perfect balance of creamy and tangy flavors. It's seriously delicious and such a crowd-pleaser!"
Vibe: For the vibe of this recipe, think "Groove Is in the Heart" by Deee-Lite. It's all about embracing the fun, funky, and upbeat energy while still keeping things laid-back and relaxed. Just like how this song brings a mix of playful rhythms and smooth melodies, this crispy fried chicken thigh salad combines crunchy textures with juicy flavors for a satisfying meal that's both lively and easygoing. So, put on your dancing shoes and get ready to groove your way through dinner!
Ingredients:
For the fried chicken thighs:
4 chicken thighs, bone-in and skin-on
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Vegetable oil for frying
For the salad:
4 cups mixed greens (arugula and shredded romaine)
1 cup Mexican shredded cheese
1 cup tortilla strips
1 cup crispy bacon, baked and crumbled
1 cup freshly sliced tomatoes
1/2 cup store-bought ranch dressing
1/2 cup store-bought barbecue sauce
Instructions:
1. Marinate the Chicken Thighs:
- Place the chicken thighs in a large bowl and cover them with buttermilk.
- Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize the chicken.
2. Prepare the Salad Ingredients:
- Wash and dry the mixed greens, tomatoes, and any other fresh produce.
- Cook the bacon until crispy, then crumble it into smaller pieces.
- Have the Mexican shredded cheese, tortilla strips, ranch dressing, and barbecue sauce ready for assembly.
3. Fry the Chicken Thighs:
- Remove the chicken thighs from the buttermilk marinade and allow any excess marinade to drip off.
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Dredge each chicken thigh in the seasoned flour mixture, making sure to coat evenly and shaking off any excess flour.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken thighs skin-side down into the hot oil. Be cautious not to overcrowd the skillet; you may need to fry in batches.
- Fry the chicken thighs for about 6-8 minutes on each side, or until they are golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken thighs from the oil and place them on a wire rack or paper towels to drain any excess oil.
4. Assemble the Salad:
- On a large serving platter or individual plates, arrange the mixed greens as the base of the salad.
- Top the greens with the sliced tomatoes, Mexican shredded cheese, tortilla strips, and crumbled bacon.
- Place the crispy fried chicken thighs on top of the salad.
- Drizzle the ranch dressing and barbecue sauce over the salad according to your taste preference.
5. Serve and Enjoy:
- Serve the crispy fried chicken thigh salad immediately, allowing everyone to mix the ingredients together and enjoy the delicious combination of flavors and textures.
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