Crispy Air fried Chicken Salad




400g Chicken breast cut into 2 inch pieces 

500 ml buttermilk 

¼ cup Supreme Hot & Spicy Chicken Fry Mix 

¼ cup oil 

1 ½ cups crushed cornflakes 

¼ cup Supreme Hot & Spicy chicken fry Mix 


1 lettuce, chopped 

2 gem lettuce, chopped 

½ cup sliced red onions

1 cup sliced red, green & yellow peppers

½ cup julienned carrots 

½ cup finely sliced white cabbage 

½ cup finely sliced red cabbage 

1 cup ribbond cucumber 

½ cup tinned sweet corn 

½ cup sliced cherry tomatoes 

Hot honey: 

½ cup honey 

1 tbsp Supreme Chilli Flakes 

Pinch of sea salt 



Add buttermilk, oil and ¼ cup hot & spicy chicken fry mix into a bowl. Whisk well then add chicken. Mix well making sure the chicken is coated in the buttermilk mixture. Cover and marinate overnight or for at least 4 hours. 

Preheat the oven at 180°c. 

Add crushed cornflakes and ¼ cup of hot & spicy chicken fry mix into a shallow dish. Mix together then take the buttermilk marinated chicken pieces and coat in the cornflakes mixture. Repeat with remaining chicken pieces. Place the coated chicken on a lined baking tray and bake at 180°c for 20 minutes turning them halfway. 

Whilst the chicken is baking, prepare the salad.

First lay the lettuce and gem lettuce on a large serving platter. Then layer the rest of the vegetables on top. Now add the baked chicken pieces on top. Gently heat some honey over low heat. Add chilli flakes and sea salt. Mix together then pour over the salad. Serve immediately. 

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