Bang Bang Chicken Salad


2 boneless skinless chicken breasts

2 cups butter milk

cajun seasoning, to taste

1/4 cup hot sauce

2 cups all purpose flour

2 tablespoons paprika

2 tablespoons onion powder

canola oil, for frying


mixed greens (i use lettuce and spinach)

avocado, sliced

carrots, sliced

cherry tomatoes, halves

cucumber, thinly sliced

green onions, sliced


1 cup mayo

4 tablespoons sweet chili sauce

3 tablespoons sriracha (more or less to taste)

3-6 cloves garlic, minced (more or less depending on your preference)


  1. In a large bowl, combine the buttermilk and hot sauce then season with cajun seasoning to your own taste.

  2. Place the chicken breasts in and cover completely with the buttermilk. Close tightly with a lid or foil and place in the refrigerator for a minimum of 1 hour but up to overnight.

  3. When you’re ready to cook, heat the oil to 350°.

  4. In another large bowl, combine the flour, cajun seasoning, paprika, and onion powder.

  5. Remove the chicken from the buttermilk and dredge in the flour then repeat in the buttermilk and flour. you’ll want them double battered.

  6. Place into the oil and fry for about 10 minutes. Make sure the internal temp of your chicken is at least 165°F. Remove and drain on a wire rack.

  7. While the chicken rests, prepare the sauce. In a small bowl, combine the mayo, sweet chili sauce, siracha and garlic. (SEE NOTES)

  8. Prep your salad ingredients to your liking, you can use the ones i’ve listed or use completely different ones! drizzle with the bang bang sauce and enjoy!


- the sauce can be stored, tightly covered in the refrigerator for about two weeks.

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