Fried Buttermilk Beer Chicken Salad With Sriracha Honey Vinaigrette Recipe

Fried Buttermilk Beer Chicken Salad With Sriracha Honey Vinaigrette Recipe


For the Chicken:
  • 4 boneless skinless chicken thighs
  • 1 tbs kosher salt
  • ½ sweet white onion, sliced
  • ¾ cups buttermilk
  • 6 ounces pale ale
  • 2 tsp sriracha
  • 2 cups flour
  • 2 tbs brown sugar
  • 2 tsp chili powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • canola or peanut oil for frying
For the Salad:
  • 2 heads red leaf lettuce, chopped
  • 1 large avocado, diced
  • ½ cup pomegranate seeds
  • 8 wt oz Burrata Cheese (or goat cheese)
  • Sriracha Honey Vinaigrette
  • ¼ cup honey
  • 1 tsp sriracha
  • 2 tsp apple cider vinegar
  • 3 tbs olive oil
  1. Arrange the chicken in an even layer in a large baking pan.
  2. Sprinkle evenly with kosher salt, top with sliced onions.
  3. In a small bowl whisk together the buttermilk, beer and sriracha, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
  4. In a medium sized bowl stir together the flour, brown sugar, chili powder, onion powder, salt, pepper, and cayenne.
  5. One at a time remove the chicken pieces, dredge in the flour mixture then gently re-dip in the buttermilk/beer marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a wire rack that has been set over a baking sheet.
  6. Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
  7. Preheat oven to 200.
  8. Add the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
  9. Working in batches fry the chicken until golden brown and cooked through (between 4 and 8 minutes each, depending on the thickness of the chicken)
  10. Once each piece is done, place on a wire rack over a baking sheet in the oven to keep warm. Slice the chicken.
  11. In a small bowl whisk together the honey, sriracha and vinegar. While whisking vigorously, slowly add the olive oil until well combined.
  12. Add chopped lettuce, pomegranates, and avocado to a large bowl, toss to combine.
  13. Top with burrata cheese and sliced fried chicken, drizzle with dressing.

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