BUTTERMILK-FRIED CHICKEN SALAD Serves 8 - 12 INGREDIENTS 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 PREPARATION 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