Pin it
There is nothing more satisfying than a crispy chicken salad that balances freshness with crunch. This homemade version takes all the elements of the classic Friendlys crispy chicken salad and lets you recreate the same delicious flavors at home. Juicy fried chicken strips, cool lettuce, juicy tomatoes, creamy eggs, shredded cheese, and crunchy tortilla strips all get a drizzle of honey mustard. It is a satisfying main course for lunch or dinner that never fails to hit the spot.
I made this one spring when my kids were craving restaurant salad but we wanted to eat at home. It is now our Friday night tradition especially when we have extra lettuce and eggs on hand.
Ingredients
- Boneless skinless chicken breast: provides lean protein and fries up juicy
- Eggs: are used for breading and for boiling adding creaminess
- All purpose flour: forms the foundation of the breading so be sure it is fresh
- Panko or Italian breadcrumbs: yield maximum crunch go for panko if you love extra texture
- Seasoned salt, paprika, black pepper, and a pinch of cayenne: build flavor into every bite
- Vegetable or canola oil: is best for frying since it has a high smoke point and neutral flavor
- Iceberg lettuce: makes the salad base choose a head that is crisp and free of browning
- Cherry tomatoes: add juicy brightness look for ones with a shiny skin
- Cheddar and Monterey Jack cheeses: give you a creamy salty combo shred your own for best melt
- Tri colored tortilla strips: provide a salty crunch store bought work fine or use your own
- Honey mustard: ties everything together creamy and tangy and easy to make or buy
- If possible use the freshest eggs and cheese for richer flavor in every component
Step-by-Step Instructions
- Prep the Chicken:
- Trim the boneless skinless chicken breast and slice it in half horizontally so that you have equal thin pieces. Cut those into strips about one half inch thick. Pat completely dry with paper towels to help the breading adhere and stay crispy.
- Set Up the Breading Station:
- Whisk one egg in a bowl until smooth. On a plate mix together the flour panko or Italian breadcrumbs seasoned salt paprika cayenne and black pepper until fully combined. This is key for even seasoning.
- Bread the Chicken:
- Dip each chicken strip into the egg letting any excess drip off. Coat generously in the flour breadcrumb mixture pressing down so it sticks. Bread each strip only right before frying to keep the crust crisp.
- Fry the Chicken:
- Heat one cup vegetable or canola oil in a cast iron or deep skillet over medium high until it hits three hundred fifty degrees. Use a thermometer for best accuracy. Add the chicken strips without crowding the pan. Fry each side for three to four minutes until deep golden brown. Remove to a cooling rack to maintain crispness and repeat with remaining strips.
- Boil and Slice the Eggs:
- Put eggs in a saucepan and cover with two inches cool water. Bring to a boil over medium high. Once boiling cover and remove from heat letting eggs sit for twelve minutes. Cool under running water peel and slice in half or quarters.
- Assemble the Salad:
- Arrange crisp shredded lettuce on a large plate or deep bowl. Scatter cherry tomatoes cut eggs and both shredded cheeses. Slice or chop the fried chicken and pile on top. Add crunchy tortilla strips and drizzle with honey mustard right before serving.
Pin it
My favorite part is slicing into the just fried chicken and watching the steamy juicy center. It always reminds me of summers cooking in the kitchen with my mom when she would teach me how to get ultra crispy chicken every time. We usually added a little extra cheese because every bite needs plenty of flavor.
Storage Tips
Let chicken strips cool completely before storing to keep them from steaming and getting soggy. Refrigerate chicken and salad ingredients in separate containers for up to three days. To re crisp chicken place on a baking sheet and bake at three hundred seventy five degrees for seven minutes. Assemble salad only before eating for maximum crunch.
Ingredient Substitutions
Swap iceberg lettuce for romaine or mixed greens for more flavor and nutrition. Use rotisserie chicken for a shortcut version or try baked popcorn chicken for lower fat. For cheese Monterey Jack can be replaced by Colby or mozzarella. Add cucumbers bell peppers or even avocado for extra veggies.
Serving Suggestions
This hearty salad is a meal on its own but pairs perfectly with crusty bread or a light soup. Serve with extra sauces like ranch or blue cheese for more variety. I sometimes set out a toppings bar so everyone can choose their favorites from black olives to bacon bits.
Pin it
A Bit of History
Crispy chicken salads became popular in American diners in the nineties as a way to make salads more enticing and filling. Friendlys version is famous because it combines different textures and flavors in every bite. Homemade versions are even better because you can control everything from the seasoning to the crunch level.
Frequently Asked Questions
- → How do you ensure the chicken is extra crispy?
Bread the chicken just before frying and avoid letting the coated pieces sit. Fry in hot oil and use a rack to keep them crisp.
- → What type of lettuce works best?
Iceberg lettuce is traditional, but a mixed base with carrots and red cabbage adds crunch and color.
- → Can I use other dressings besides honey mustard?
Yes, ranch or a tangy vinaigrette pair well with the fried chicken and fresh vegetables.
- → What else can I add to the salad?
Avocado, cucumbers, bell peppers, onion, olives, bacon, or Parmesan cheese all make excellent additions.
- → How can I make the chicken strips healthier?
Bake the breaded strips in the oven or use an air fryer for less oil without sacrificing crunch.