Serious Eats: Recipes

Crispy Chicken and Apple Salad

Every once in a while, it's good to be reminded that some cooking techniques are proven and effective. These are the ways of doing things in the kitchen that just work, the culinary school basics, like the procedure from this recipe out of Everyday Food, a gorgeous salad of crisp apple, dried cranberries, and buttermilk dressing. The technique is that famous three-step process for making dredging meat that becomes the star of this salad: flour, egg, and breadcrumbs.

If you've ever wondered how to get juicy, crisp chicken without pulling out the deep fryer, this is the technique to do it (it will work for chicken thighs, too). The only secret is to lightly pound the meat to an even thickness so that it cooks consistently throughout just as the bread crumbs are perfectly golden. Paired with some farmer's market apples, dried cranberries, and the tangy, creamy dressing (the recipe uses a little mayonnaise with the buttermilk to achieve a perfect texture), this chicken completes a salad of fall flavors.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer

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