You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Recipe courtesy of Food Network Kitchen
Fried Chicken Salad
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).

Set aside 1 tablespoon each of the celery, scallions and pickle.

Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.

Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

IDEAS YOU'LL LOVE

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Fried Chicken

Recipe courtesy of Bobby Flay

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Fried Couscous Salad

Recipe courtesy of Giada De Laurentiis

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Buffalo Chicken Salad

Recipe courtesy of Food Network Kitchen

Refried Beans

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking