Buffalo Chicken Ranch Salad

Prep Steps

• 1 head iceberg lettuce into bite-size pieces {do:chop}
• 6 oz sharp cheddar cheese {do:shred}
• 1 cup cherry tomatoes (optional) {do:halve}
• 2 green onions (optional) {do:slice}

The Chicken

Option: Quick Frozen Nuggets {id:chicken.store}

The weeknight shortcut. Any breaded nuggets or tenders work.

Heat the oven to 400°F, or to the temperature on the package. Spread in a single layer on a sheet pan...

• 24 oz frozen breaded chicken nuggets

Bake according to the package directions, usually 18–20 minutes, flipping halfway, until hot and crisp.

Option: Buttermilk From Scratch {id:chicken.scratch, preptime:+15, passivetime:+240, cal:+60, protein:+17, carbs:-11, fat:+2}

Our Buttermilk Chicken Nuggets: tangy, juicy and extra crunchy.

In a large bowl, combine...

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup buttermilk
• 1/2 cup pickle juice (optional)
• 1 tsp [kosher salt]{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp black pepper
• 1 tsp Tabasco sauce (optional)

Cover and refrigerate at least 4 hours, or overnight.

When you're ready to cook, whisk together in a second large bowl...

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp kosher salt
• 1 tbsp paprika (optional)
• 1 tbsp garlic powder (optional)
• 1 tbsp onion powder (optional)
• 1 tsp dry mustard (optional)
• 1/2 tsp cayenne pepper (optional)

Leave the chicken in the marinade until you coat it in the next step.

Cook the Chicken {for:chicken.scratch}

Option: Deep Fry {id:cook.fry, skill:medium}

The classic. Shatteringly crisp.

In a large, heavy pot, heat to 350°F...

• 6 cups vegetable oil

While the oil heats, lift the chicken from the marinade, letting the excess drip off, and toss it in the flour mixture to coat. Dip each piece back into the marinade, then into the flour again for a double coating.

Fry in batches without crowding until golden brown and the inside reaches 165°F, 4–5 minutes. Drain on a wire rack.

Option: Air Fry {id:cook.air, cooktime:+5, cal:-170, carbs:-6, fat:-16}

All the crunch, no pot of oil.

Heat the air fryer to 400°F. Lift the chicken from the marinade, letting the excess drip off, and toss it in the flour mixture to coat. Let the coated pieces rest 5 minutes so the flour soaks up the buttermilk.

Arrange in a single layer in the basket and mist all over with...

• 2 tbsp vegetable oil, in a spray bottle

Air fry 10–12 minutes, flipping halfway and misting any dry flour spots, until golden and the inside reaches 165°F. Work in batches.

Note: Coat the chicken only once for the air fryer. A double coating leaves raw flour patches, because there's no hot oil to cook them.

Make the Buffalo Sauce

Option: Store-Bought Buffalo Sauce {id:sauce.store}

Any bottled wing sauce does the job.

Warm in the microwave for 20–30 seconds so it coats evenly...

• 1/2 cup buffalo wing sauce

Option: Homemade Buffalo Sauce {id:sauce.homemade, preptime:+2, cal:+90, fat:+12, sodium:-380}

Five ingredients, five minutes, and you control the heat.

In a small saucepan over medium-low heat, bring to a simmer...

• 1/4 cup Frank's RedHot sauce

Remove from the heat and whisk in until completely melted and smooth...

• 1/4 cup unsalted butter, cubed
• 1/4 tsp Worcestershire sauce
• 1/4 tsp garlic powder

Note: Don't let the sauce boil once the butter is in, or it can separate. Use more butter for a milder sauce, or more hot sauce for more heat.

Toss the Chicken

In a large bowl, toss the hot chicken with the buffalo sauce until every piece is coated.

Build the Salad

Divide among 4 plates or arrange on one large platter...

• 1 head iceberg lettuce, chopped
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup cherry tomatoes, halved (optional)
• 2 green onions, sliced (optional)

Pile the buffalo chicken on top and drizzle with...

• 3/4 cup ranch dressing

Serve right away, while the chicken is still hot and crisp.