Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing (Emeril Lagasse) Recipe

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Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing (Emeril Lagasse)
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  1. Preheat a grill.
  2. Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper. Place on grill and grill until tender. Remove corn from grill and remove kernels from the cob. Remove artichokes from grill and slice into 1/4-inch thick slices. Set all aside.
  3. In a large bowl, toss the chicken with 1 1/2 tablespoons of the Essence. Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.
  4. Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees F.
  5. Combine the flour with the remaining 1 tablespoon of Essence in a paper bag. Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour. Shake to remove any excess breading and place on a plate until ready to fry.
  6. Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
  7. Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste. Divide between 4 large plates and top with the fried chicken and spiced nuts. Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.
  8. Essence (Emeril's Creole Seasoning):
  9. Combine all ingredients thoroughly and store in an airtight jar or container.
  10. Yield: about 2/3 cup
  11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  12. Buttermilk Parmesan Dressing:
  13. Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk, salt, and pepper in the bowl of a food processor and process on high speed for 30 seconds.
  14. With the motor running, add the oil through the feed tube in a slow, steady stream and process until it forms an emulsion.
  16. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  17. Spiced Walnuts:
  18. Preheat oven to 350 degrees F.
  19. Combine all ingredients in a small bowl and mix well. Spread onto a baking sheet in 1 layer. Place in oven and roast for 10 minutes, shaking pan occasionally. Remove from the oven and cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2991.86 Kcal (12526 kJ)
Calories from fat 2680.84 Kcal
% Daily Value*
Total Fat 297.87g 458%
Cholesterol 129mg 43%
Sodium 4691.72mg 195%
Potassium 1292.79mg 28%
Total Carbs 62.23g 21%
Sugars 11.87g 47%
Dietary Fiber 10.79g 43%
Protein 48.42g 97%
Vitamin C 48.5mg 81%
Vitamin A 0.1mg 4%
Iron 5.7mg 32%
Calcium 310.1mg 31%
Amount Per 100 g
Calories 377.92 Kcal (1582 kJ)
Calories from fat 338.63 Kcal
% Daily Value*
Total Fat 37.63g 458%
Cholesterol 16.29mg 43%
Sodium 592.64mg 195%
Potassium 163.3mg 28%
Total Carbs 7.86g 21%
Sugars 1.5g 47%
Dietary Fiber 1.36g 43%
Protein 6.12g 97%
Vitamin C 6.1mg 81%
Iron 0.7mg 32%
Calcium 39.2mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.9
  • 87

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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