Crispy Buffalo Chicken BBQ Bacon Salad
Crispy, breaded chicken tenders smothered in buttery buffalo sauce and served with the most delicious BBQ bacon chopped salad. Perfect for summer entertaining!
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Servings: 4
Ingredients
Crispy Buffalo Chicken:
- 1 cup all purpose flour
- 1 cup vegetable oil, divided
- 1 lb. chicken breasts, cut against the grain & into strips
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 eggs, beaten
- 3 tablespoons buttermilk
- ¼ cup Franks buffalo sauce
- 3 tablespoons butter
BBQ Bacon Salad:
- 6 strips thick cut bacon, cooked and chopped
- 1 head romaine lettuce, chopped
- ½ red onion, thinly sliced
- 2 ears corn, steamed
- 1 orange bell pepper, seeded and chopped
- 1 cup BBQ sauce for serving
- Ranch for serving (optional)
- Blue cheese crumbles for serving (optional)
Instructions
Buffalo Chicken:
- In a medium bowl, sift together the flour, smoked paprika, garlic powder, onion powder, salt and pepper. Set aside. In a separate bowl beat the eggs and buttermilk. Cut the chicken breasts against the grain and into strips. To bread the chicken, first dip the chicken tenders into the flour mixture, then into the egg mixture, and lastly again in the flour mixture. The process will be: flour. eggs. flour.
- Heat ½ cup vegetable oil in a large skillet over medium-high heat. When the oil is hot, working in batches to avoid overcrowding, carefully add half of the chicken pieces. Cook for 3-5 minutes per side, or until an internal thermometer reads 165 degrees F. Set aside. Scrap out the browned oil from the pan and add the remaining ½ cup oil and repeat until all the chicken is cooked through.
- In a small saucepan, melt the 3 tablespoons butter and add the Franks buffalo sauce. Whisk to combine. In a large bowl, gently toss the chicken tenders and buffalo sauce until the chicken is coasted.
BBQ Bacon Salad:
- Scrape out the oil and browned bits from the saucepan used for the chicken, and add the bacon. When the bacon is cooked through, set aside on a paper towel lined plate to collect the excess oil. Allow to cool while you make the salad.
- Chop the romaine lettuce and add to a large salad bowl. Into the salad bowl add the sliced red onion, bell pepper and corn. Chop the bacon and toss everything to combine.
- To serve, drizzle desired amount of BBQ sauce on each salad plate, ranch (if using), and 2-3 strips of the crispy buffalo chicken tenders. Top with blue cheese crumbles, if desired. ENJOY!