Coleslaw mix adds extra crunch to this popcorn chicken salad. They vary, so look for one that has red cabbage and carrots for the most color. Making your own easy ranch dressing brings fresh herb flavor and eliminates the added sugar you'll find in most store-bought versions.


Credit: Greg DuPree

Recipe Summary

35 mins
35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Mix flour, 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a small bowl. Whisk eggs and water in another small bowl. Place panko in a third bowl. Dredge chicken in the flour mixture, shaking off excess. Dip in the egg mixture, shaking off excess. Dredge in the panko, making sure to coat the chicken completely.

  • Heat oil in a large skillet over medium-high heat until shimmering. Working in 2 batches, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes per batch.

  • Meanwhile, combine buttermilk, mayonnaise, yogurt, herbs, the remaining 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a medium bowl. Add romaine and coleslaw mix; toss to coat. Serve the salad topped with the chicken and garnished with scallions, if desired.

Nutrition Facts

5 oz. breaded chicken & 1 1/2 cups salad
636 calories; fat 40g; cholesterol 177mg; sodium 509mg; carbohydrates 32g; dietary fiber 5g; protein 37g; sugars 3g; niacin equivalents 12mg; saturated fat 6g; vitamin a iu 5689IU; vitamin b6 1mg; potassium 660mg.