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
Save Recipe Print
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Fried Chicken

Recipe courtesy of Jason Severs

Chicken Salad

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Chicken Fried Steak

Recipe courtesy of Alton Brown

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories