Recipe & Photography by Karen Gerard
FOR THE CHICKEN SALAD
•1 cup mayonnaise
•2 shallots, minced
•2 finely chopped celery stalks
•1/4 cup chopped parsley and green onion
•1 teaspoon red pepper flakes
•2 tablespoons hot sauce
•2tbsp olive oil
•salt and pepper, to taste
•Chopped fried chicken
Heat the olive oil on medium in a 10-inch skillet and sauté the shallots, celery, and pepper flakes until soft and fragrant.
Transfer to a large mixing bowl and cool to room temperature. Mix in the fresh herbs, mayonnaise, hot sauce, and salt and pepper.
Gently fold in the chopped fried chicken. Serve warm or chilled on sliced sandwich bread or toasted croissants.
FOR THE FRIED CHICKEN
•2 tablespoons paprika
•2 tablespoons freshly ground black pepper
•2 teaspoons garlic powder
•2 teaspoons dried oregano
•1/2 teaspoon cayenne pepper
•6 boneless, skinless chicken thighs
•1 cup buttermilk
•1 large egg
•1 tablespoon +2 teaspoons kosher salt, divided
•1 1/2 cups all-purpose flour
•1/2 cup cornstarch
•1 teaspoon baking powder
•4 cups of oil for frying
Sandwich chicken between two pieces of plastic wrap and use a rolling pin or tenderizer to pound the meat to about a 1/4 inch thickness.
Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly.
Whisk the buttermilk, egg, 1 tbsp salt, and 2 tbsp of the spice mix in a large bowl and add the chicken. Cover and refrigerate for 4 to 8 hours.
Whisk together the flour, cornstarch, baking powder, 2 tsp salt, and the rest of the spice mix. Scoop 3 or 4 tbsp of the buttermilk marinade into the flour and mix it in with a fork.
Place a piece of chicken into the flour mix and press firmly on both sides to get an even dredge, shaking to remove the excess flour. Keep the coated chicken on a large plate or baking sheet.
Preheat the oven to 200F and heat the frying oil to 350F in a large heavy bottomed skillet.
Carefully fry the chicken, two pieces at a time until golden brown and crisp on both sides.
Drain on a plate lined with paper towels.
Can be chilled for future use or chopped while still warm for immediate serving in fried chicken salad.