Buttermilk Fried Chicken Salad

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.

In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.

In a medium bowl, combine all ingredients for seasoned flour.

Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.

Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.

Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.

Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.

Enjoy!