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Donal Skehan
Buffalo Chicken & Wedge Salad | DonalSkehan.com
  • real-time-recipes

Buffalo Chicken & Wedge Salad

October 15

This dish is all about bold contrasts, crispy, spicy chicken meets cool, crunchy iceberg, creamy blue cheese dressing, and tangy pickles. Using crushed cornflakes in the coating gives the chicken an extra layer of crunch, even in the air fryer. It’s a playful, satisfying take on a classic American combo, perfect for a casual dinner or sharing platter. Don’t skip the fresh herbs at the end—they really lift the whole dish.

  • serves Serves 4
  • time 30 minutes

Method

  1. 1. Begin by making the wet mix. Mix the buttermilk with the dry ingredients and season well with salt and pepper. Add the chicken and set aside whilst you prepare the coating.
  2. 2. Pour the cornflakes into a large freezer bag and bash with a rolling pin, crushing the cornflakes until you have a coarse powder. Add the rest of the coating ingredients to the bag along with some salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
  3. 3. Place the mix into a large wide shallow bowl. One by one using tongs, dip each chicken piece in the wet mix (shaking off any excess) then into the dry mix until coated on all sides.
  4. 4. Arrange the chicken in the air fryer basket and lightly spray the top with spray oil. Cook at 200 C for 16 - 18 minutes until cooked through, golden and crispy.
  5. 5. Whilst the chicken cooks, place a frying pan over a medium heat and add the bacon. Cook for 5 - 7 minutes until golden and crispy. Remove from the pan, leaving to rest for a few minutes then chop into small pieces.
  6. 6. In a small saucepan melt the butter, hot sauce and honey on a low heat for a few minutes until warmed through.
  7. 7. To make the blue cheese dressing, place all of the ingredients in a bowl and stir to combine.
  8. 8. To assemble the salad, cut the iceberg into wedges and place on to a platter, drizzle with blue cheese dressing and sprinkle with the chopped bacon bits. Place the chicken thighs onto the platter and drizzle with the honey buffalo sauce. Slice the gherkins and radishes and add to the platter then finely chop the dill and chives and sprinkle over the platter.

Ingredients

6 skinless, boneless chicken thighs
1 cup buttermilk
1 tsp chili powder
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp sea salt
2 tsp black pepper

For the coating:
1 1/4 cups crushed cornflakes 
3 tbsp all-purpose flour
1 tsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1 tsp black pepper

For the sauce:
1/4 cup butter 
2/3 cup buffalo hot sauce
3 tbsp honey
Splash of Tabasco (optional)

For the blue cheese dressing:
1/2 cup mayonnaise 
2 tbsp buttermilk
3 tbsp sour cream
Pinch of salt
Pinch of black pepper
1 1/4 cups crumbled blue cheese, plus extra for serving

For the wedge salad:
3 slices smoked streaky bacon
1 head iceberg lettuce
1/3 cup chopped gherkins or cornichons 
6 radishes
Small bunch of dill
2 tbsp chopped chives
Sea salt and freshly ground black pepper

6 chicken thighs, skinless, boneless

250ml buttermilk

1 tsp chilli powder

1 tbsp garlic powder

1 tbsp dried oregano

1 tsp sea salt

2 tsp black pepper

For the coating:

75g cornflakes

3 tbsp plain flour

1 tsp chilli powder

1 tsp garlic powder

1 tsp dried oregano

1tsp salt

1tsp black pepper

For the sauce:

60g butter

150g buffalo hot sauce

3 tbsp honey 

Splash of tabasco (optional)

For the blue cheese dressing

100g mayonnaise

2 tbsp buttermilk

3 tbsp sour cream

Pinch of salt

Pinch of black pepper

150g blue cheese, crumbled, plus extra for serving

For the wedge salad

3 slices smoked streaky bacon 

1 head iceberg lettuce

50g gherkins or cornichons

6 radishes 

Small bunch of dill

2 tbsp chives 

Sea salt & freshly ground black pepper