Topped with crunchy fried chicken and a creamy homemade dressing, this might just be our favorite way to eat a salad.
Popcorn Chicken Thighs with Green Salad
Makes 4 to 6 Servings
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups pickle juice
- ¾ cup whole buttermilk
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon ground black pepper, divided
- ⅛ teaspoon ground red pepper
- Vegetable oil, for frying
- 1 (5-ounce) bag fresh baby spinach
- 1 head fresh butter lettuce, torn
- 1 cup chopped English cucumber
- ¼ cup chopped green onion
- 2 tablespoons fresh lemon juice
- 1½ tablespoons white wine vinegar
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh tarragon
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 teaspoon kosher salt
- ¼ cup mayonnaise
Instructions
- In a large bowl, combine chicken and pickle juice. Cover and refrigerate overnight or 24 hours. Drain chicken, discarding pickle juice.
- In a shallow dish, whisk together buttermilk and egg. In another shallow dish, whisk together flour, salt, onion powder, paprika, ½ teaspoon black pepper, and red pepper.
- In a Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 350°.
- Dip chicken in buttermilk mixture, letting excess drip off. Dredge in flour mixture, shaking off excess.
- Working in batches, if necessary, fry chicken until golden brown and crispy, 3 to 5 minutes. Drain on paper towels.
- In a large bowl, combine spinach, lettuce, cucumber, and green onion.
- In the container of a blender, combine lemon juice, vinegar, parsley, tarragon, dill, salt, and remaining ½ teaspoon black pepper; process until smooth. Add mayonnaise; process until just combined. Drizzle dressing over spinach mixture. Top with chicken, and garnish with dill, if desired. Serve immediately.