Recipe courtesy of Guy Fieri
Episode: Naughty and Nice
Save Recipe Print
Total:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr 40 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr 40 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Fried Chicken: 
Salad:
Buttermilk-Chive Dressing:

Directions

Watch how to make this recipe.

Salad:

For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge. 

In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.

Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper. 

Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged. 

Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt. 

For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.

Buttermilk-Chive Dressing:

On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste. 

In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Crispy Baked 'Fried' Chicken

Recipe courtesy of Cat Cora

Beer Can Chicken

Recipe courtesy of Bob Blumer

White Chicken Chili

Recipe courtesy of The Neelys

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Fall Salad

Recipe courtesy of Tyler Florence

Chicken Soup

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Browse Reviews By Keyword