Crispy Chicken and Cornbread Crouton Salad

By Sprig Originals ✓ · cooked up in Sprig

A big Southern chopped salad built around two crunchy things: buttermilk-brined chicken tenders fried in a skillet, and day-old cornbread cubes toasted right in the leftover drippings so they drink up all that seasoned fat. Crisp romaine, sweet corn, cherry tomatoes, sharp cheddar and red onion get tossed in a thick buttermilk-herb ranch you whisk together in five minutes. It eats like a diner lunch special but tastes better than most, and it's a genuinely great use for cornbread that's gone dry.

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup buttermilk, plus more to loosen
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh flat-leaf parsley, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground

• 1 1/4 lb chicken tenders (or breasts cut into 1-inch strips)
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 1/2 tsp kosher salt
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper, freshly ground
• 1/2 tsp cayenne pepper
• 3 cups vegetable oil, for frying

• 4 cups day-old cornbread, cut into 3/4-inch cubes (about half a 9-inch pan)
• 3 tbsp reserved frying oil and drippings
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt

• 2 heads romaine lettuce, chopped (about 10 cups)
• 1 1/2 cups corn kernels, fresh or thawed frozen
• 1 pint cherry tomatoes, halved
• 1 cup sharp cheddar, coarsely grated
• 1/2 small red onion, thinly sliced
• 4 slices bacon, cooked and crumbled (optional)
• 2 tbsp pickled jalapeño slices, chopped (optional)

Instructions

1. Brine the chicken: in a bowl or zip-top bag, combine the chicken tenders with 1 cup buttermilk, the hot sauce and 1 1/2 tsp kosher salt. Turn to coat and refrigerate at least 30 minutes, or up to 12 hours. This is the only step worth planning ahead for.
2. Make the ranch: whisk the mayonnaise, sour cream, 1/3 cup buttermilk, chives, dill, parsley, garlic powder, onion powder, vinegar, 1/2 tsp salt and 1/4 tsp pepper in a small bowl until smooth. It should coat a spoon but pour slowly; thin with buttermilk 1 tsp at a time if needed. Refrigerate until serving (it improves after 20 minutes).
3. Soak the sliced red onion in a small bowl of cold water for 10 minutes, then drain well. This pulls the harsh bite out so it doesn't dominate the salad.
4. Set up the dredge: whisk the flour, cornstarch, smoked paprika, garlic powder, 1 tsp black pepper and cayenne in a shallow dish. Spoon 2 tablespoons of the buttermilk brine into the flour and rub it in with your fingers to make shaggy crumbs — those become the craggy crust.
5. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high to a depth of about 1/2 inch, until it reads 350°F on a thermometer (a pinch of flour should sizzle immediately). Set a wire rack over a sheet pan nearby.
6. Lift each tender from the brine, letting excess drip off, and press it firmly into the flour mixture on both sides. Fry in two batches, 4 to 5 pieces at a time, without crowding: 3 to 4 minutes per side until deep golden and the internal temperature reads 165°F. Transfer to the rack and season with a pinch of salt while hot.
7. Carefully pour off the frying oil, reserving 3 tablespoons of the seasoned oil and browned bits in the skillet. Wipe out any heavily scorched crumbs but leave the flavorful fond behind.
8. Return the skillet to medium heat, add the butter, and once it foams add the cornbread cubes. Toss gently to coat, then toast 6 to 8 minutes, turning every 2 minutes with a thin spatula, until the edges are crisp and browned and the centers are still slightly tender. Sprinkle with 1/4 tsp salt and slide onto a plate to cool 5 minutes — cornbread firms as it cools.
9. In a very large bowl, toss the romaine, corn, cherry tomatoes, drained red onion, cheddar, and the bacon and jalapeños if using. Add about two-thirds of the ranch and toss until every leaf is lightly coated.
10. Slice the chicken on a bias into 1-inch pieces. Fold the cornbread croutons into the salad, divide among 4 wide bowls or plates, top with the chicken, and drizzle with the remaining ranch. Serve immediately, while the croutons and crust are still crisp.

Chef's tips

Nutrition (per serving, estimated)

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