Crispy Chicken Salad with Pickles
Crispy Chicken Salad with Pickles
Ingredients
For the Crispy Chicken
- 1 1/2 pounds chicken hind quarters, bone-in, skin-on
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad Base
- 1 head romaine lettuce, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup dill pickles, chopped
For the Creamy Pickle Dressing
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 teaspoon Frank's RedHot sauce, or to taste
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crispy Toppings
- 1/2 cup crispy fried onions
- 1 cup croutons
- 1/4 cup crispy jalapenos
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken hind quarters dry with paper towels. Season generously with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and shimmering, place the chicken hind quarters skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy.
⏱️ 7 min
- 3
Flip the chicken, then transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F using a meat thermometer.
⏱️ 25 min•🌡️ 375
- 4
Remove the chicken from the oven and let it rest in the skillet for 5 minutes. Carefully remove the skin (you can discard it or crisp it further in a dry pan if desired). Using two forks, shred the chicken meat into bite-sized pieces.
⏱️ 10 min
- 5
While the chicken is cooking, prepare the dressing: In a small bowl, whisk together the mayonnaise, dill pickle juice, Frank's RedHot sauce, fresh dill, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth and well combined. Taste and adjust seasoning as needed.
⏱️ 5 min
- 6
In a large mixing bowl, combine the chopped romaine lettuce, thinly sliced red onion, and chopped dill pickles.
⏱️ 5 min
- 7
Add the shredded chicken to the salad bowl. Pour the creamy pickle dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min
- 8
Divide the crispy chicken salad among four plates. Top each serving generously with crispy fried onions, croutons, and crispy jalapenos. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Salad with Pickles
Ingredients
For the Crispy Chicken
- 1 1/2 pounds chicken hind quarters, bone-in, skin-on
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad Base
- 1 head romaine lettuce, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup dill pickles, chopped
For the Creamy Pickle Dressing
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 teaspoon Frank's RedHot sauce, or to taste
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crispy Toppings
- 1/2 cup crispy fried onions
- 1 cup croutons
- 1/4 cup crispy jalapenos
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken hind quarters dry with paper towels. Season generously with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and shimmering, place the chicken hind quarters skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy.
⏱️ 7 min - 3
Flip the chicken, then transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F using a meat thermometer.
⏱️ 25 min•🌡️ 375 - 4
Remove the chicken from the oven and let it rest in the skillet for 5 minutes. Carefully remove the skin (you can discard it or crisp it further in a dry pan if desired). Using two forks, shred the chicken meat into bite-sized pieces.
⏱️ 10 min - 5
While the chicken is cooking, prepare the dressing: In a small bowl, whisk together the mayonnaise, dill pickle juice, Frank's RedHot sauce, fresh dill, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth and well combined. Taste and adjust seasoning as needed.
⏱️ 5 min - 6
In a large mixing bowl, combine the chopped romaine lettuce, thinly sliced red onion, and chopped dill pickles.
⏱️ 5 min - 7
Add the shredded chicken to the salad bowl. Pour the creamy pickle dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min - 8
Divide the crispy chicken salad among four plates. Top each serving generously with crispy fried onions, croutons, and crispy jalapenos. Serve immediately and enjoy!
⏱️ 2 min