Search

Fried chicken salad platter

(1 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Fried chicken salad platter
Fried chicken salad platter
  • Serves: 8, or 4 as a main meal

  • Prep time:

    plus marinating
  • Cooking time:

  • Skill level: Bit of effort

This fried chicken salad platter is perfect served as a sharing dish for when you have friends round, or just as good as a main meal! There's nothing quite like making homemade fried chicken and you'll find yourself making this recipe again and again. Marinating the chicken in buttermilk helps make the meat extra tender, so it's really worth the time it takes. Once that's in the fridge, the rest won't take you long and the platter will be ready in under an hour.

Ingredients

  • 8 chicken pieces with skin on – we used thighs, drumsticks and part-boned breasts, halved
  • 2x284ml cartons buttermilk
  • 50g self-raising flour
  • 50g rice flour
  • 2tsp garlic salt
  • 1¼tsp ground white pepper
  • 1½tbsp sweet smoked paprika
  • Good pinch chilli flakes
  • 1½tsp Chinese 5 spice
  • 1tsp dried oregano
  • 1tsp dried thyme
  • 500g baby vine tomatoes
  • 1tbsp oil
  • ½tbsp cider vinegar
  • ¾tsp Dijon mustard
  • ¾tsp runny honey
  • 3 little gem lettuces, torn
  • Handful watercress leaves

Feel free to add your favourite leaves in the salad. If you've got rocket at home use that, or a mixed bag of salad is great too.

Method

  1. Mix the chicken with almost all the buttermilk – reserve 75ml for the dressing. Chill for 3 hrs or overnight. Heat the oven to 220C, gas 7. Remove the chicken from the fridge.

  2. Mix the flours, garlic salt, pepper, spices and dried herbs together. Remove thechicken from the buttermilk, pat dry and toss in the spice mix. Put on a baking tray and bake for 40-45 mins. Toss the tomatoes in oil and roast for the last 5 mins of cooking time.

  3. Mix the vinegar, mustardand honey with reserved buttermilk; season. Spread the salad leaves in a dish, top with chicken and tomatoes, and drizzle over the dressing.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 330-660(kcal)
  • Fat 8.5g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter