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Serves 8 – 12

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8 – 12 Boneless Skinless Chicken Thighs
Oil for frying
10 ounces spring mix greens
2-3 roma tomatoes, sliced
1 large cucumber, sliced
1 red onion, sliced thin

Buttermilk Marinade
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

Dill Dressing
1 ½ cups plain Greek yogurt
3 tablespoons chopped dill
1 tablespoon garlic powder
2 tablespoons lemon juice

Seasoned Flour
2 cups all-purpose flour
1 tablespoon salt
1 ½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder


1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.

2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.

3. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.

4. Heat the oil to 350˚F in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F/75˚C) golden brown and crispy. Drain on a paper towel.

5. Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.

6. Enjoy!

Music provided by Audio Network. Used with permission