How do I make Buttermilk-fried Chicken Salad?
Here's a recipe for Buttermilk-fried Chicken Salad:

Ingredients:

• 8 boneless, skinless chicken thighs
• oil, for frying
• 10 oz spring mix green
• 2 roma tomatoes, sliced
• 1 large cucumber, sliced
• 1 red onion, sliced thin

Buttermilk Marinade

• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Dill Dressing

• 1 1/2 cups plain greek yogurt
• 3 tablespoons fresh dill, chopped
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice

Seasoned Flour

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder

Instructions:

1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
3. In a medium bowl, combine all ingredients for seasoned flour.
4. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
5. Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than 1/2 full with oil.
6. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
7. Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.

Enjoy your Buttermilk-fried Chicken Salad!