Fried Chicken Salad on a Stick

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  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooling and chilling time)
  • Active: 45 min
  • Yield: 12 skewers
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Ingredients

24 grape tomatoes

6 slices thick-cut bacon, cut into 4 pieces each and cooked not-too-crispy 

1 head iceberg lettuce, cut into 1-inch chunks 

24 Fried Chicken Bites, recipe follows

Buttermilk-Chive Dressing, recipe follows

Fried Chicken Bites:

4 teaspoons paprika

1 teaspoon garlic powder 

1/2 teaspoon cayenne pepper 

Kosher salt 

2 pounds chicken tenders, cut into 3/4- to 1-inch pieces 

4 cups all-purpose flour 

3 cups buttermilk 

4 large eggs 

Vegetable oil, for frying 

Buttermilk-Chive Dressing:

1 cup buttermilk

1/2 cup sour cream 

1/2 cup mayonnaise 

Juice of 1 lemon

3 tablespoons thinly sliced fresh chives 

1 garlic clove, minced 

Kosher salt and freshly ground black pepper 

Directions

Special equipment:
twelve 9-inch wooden skewers; a deep-frying thermometer
  1. Assemble on twelve 9-inch wooden skewers from the base to the point as follows: Tomato, bacon, lettuce, chicken, tomato, bacon, lettuce, chicken. Drizzle with the Buttermilk-Chive Dressing and serve.

Fried Chicken Bites:

  1. Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
  2. Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
  3. Bring a large, wide pot with about 1 1/2 inches oil to 350 degrees F. Line a tray with paper towels.
  4. Dredge half of the chicken in the flour. Remove from the flour, then shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes.
  5. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat the process with the remaining chicken.
  6. Cool all the chicken to room temperature, then store in the fridge in a paper bag until cold and ready to build the salad.

Buttermilk-Chive Dressing:

  1. Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.