Best Crispy Chicken Salad Recipe


Mike Garten

Buttermilk does double duty in this fan-favorite dish. First, it is used to adhere crushed cornflakes, which creates an irresistibly crisp coating on baked (not fried!) chicken. Then, we use some to make a creamy, flavor-packed dressing.

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Cal/Serv:
345

Yields:

4


servings

Total Time:

0

hours

35

mins

4
c.

cornflakes, slightly crushed

1/2
c.

buttermilk, divided

4


5- to 6-oz. boneless, skinless chicken breasts

1 1/2
tbsp.

white wine vinegar

1
tbsp.

fresh tarragon, chopped

6
c.

torn gem or green leaf lettuce

1/2


medium bulb fennel, cored and thinly sliced

1


small seedless cucumber, cut into matchsticks

2
tbsp.

chopped fresh chives

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  1. Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
  2. Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
  3. Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.

NUTRITIONAL INFORMATION (per serving): 345 calories, 7.5 g fat (3 g saturated), 37 g protein, 650 mg sodium, 33 g carb, 3 g fiber

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