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Fried Chicken Salad

Fried Chicken Salad
PREP TIME
15 min
YIELDS
6 servings

You’ll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.

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Ingredients

6
pieces cold fried chicken
2
stalks celery, finely chopped
2
scallions, thinly sliced
1
medium dill pickle, finely chopped, plus ⅓ cup plus 2 tablespoons dill pickle brine
½
cup mayonnaise
¼
cup buttermilk
1
Tbsp yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving
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Directions

Step 1

Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).

Step 2

Set aside 1 tablespoon each of the celery, scallions and pickle.

Step 3

Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.

Step 4

Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you’d like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

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