Buttermilk Fried Chicken Salad | Emeril Lagasse

Looking for a whole new way to enjoy fried chicken? Emeril kicks up a green salad with a colorful array of grilled vegetables and his outstanding buttermilk fried chicken. And if that wasn’t enough, a buttermilk parmesan green onion dressing and a sprinkling of spiced pecans make this into one deliciously satisfying meal!

BUTTERMILK FRIED CHICKEN SALAD
SERVES 4

1 1/4 cups buttermilk
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 1/2 tablespoons Emeril’s Creole Essence Seasoning (recipe follows)
3 artichoke hearts, halved and chokes removed
2 ears corn, shucked
1/2 red onion, cut into 1/4-inch thick rings
2 tablespoons olive oil
Salt and freshly ground black pepper
4 cups vegetable oil
1 cup all-purpose flour
5 cups mixed green and red leaf lettuces, washed and patted dry, torn into pieces
1 cup mixed baby yellow and red grape tomatoes, or halved cherry tomatoes
1 cup arugula leaves, washed and patted dry
1 red pepper, roasted, peeled, seeded and cut into 1/4-inch slices
Buttermilk Parmesan Green Onion Dressing (recipe follows)
Spiced Pecans, for garnish (recipe follows)

In a large bowl, toss the chicken with 1 1/2 tablespoons Essence. Add buttermilk and let chicken marinate at room temperature for 15 minutes or refrigerate overnight.

Preheat a grill or a grill pan.

Lightly brush artichoke hearts, corn, and red onions with olive oil and season with salt and pepper. Place on grill and cook, turning, until tender. Slice artichokes into 1/4-inch thick slices and add to bowl with corn and onions; set aside.

Preheat vegetable oil in a large, deep cast-iron skillet pan to 350 degrees F.

In a shallow baking dish, whisk to combine flour and remaining tablespoon Essence. Working in batches, remove chicken from buttermilk and add, a few strips at a time, to the flour mixture. Toss until well coated. Shake chicken to remove any excess flour and transfer to a plate.

Working in batches, add chicken to skillet and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.

Combine lettuces in a large bowl and season with salt and pepper. Add tomatoes, arugula and red peppers. Drizzle with about ½ cup dressing and toss to coat. Transfer to a serving platter. Cut corn kernels from cobs and sprinkle over salad. Add artichokes hearts and onions. Drizzle with more dressing, if desired. Top with fried chicken and garnish with spiced pecans and serve immediately.


EMERIL’S ESSENCE CREOLE SEASONING
MAKES 2/3 CUP

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.


BUTTERMILK PARMESAN GREEN ONION DRESSING
MAKES 1 CUP

1 large egg (see chef’s note below)
1/4 cup grated parmesan cheese
1/4 cup chopped green onions (scallions), green tops only
1 teaspoon minced garlic
1/4 cup buttermilk
1 teaspoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup extra-virgin olive oil

Place the egg, Parmesan, green onions, garlic, buttermilk, lemon juice, salt, and pepper in the bowl of a food processor and process on high speed for 30 seconds.

With the motor running, slowly add oils through the feed tube in a slow, steady stream and process until it forms an emulsion.


SPICED PECANS
MAKES 1 ½ CUPS

2 tablespoons vegetable oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon Emeril’s Essence Creole seasoning
1/4 teaspoon salt
1 1/2 cups pecans

Preheat oven to 350 degrees F.

Combine all ingredients in a small bowl and mix well. Spread onto a baking sheet in an even layer. Transfer to oven and roast for 10 minutes, shaking pan occasionally. Remove from the oven and let cool.

CHEF’S NOTE:
If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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