Salads
Applebee's fried chicken salad recipe delivers that signature restaurant crunch and creamy tang right in your kitchen. The secret lies in perfectly fried chicken—golden, crispy, and seasoned just enough to stay tender inside—paired with their iconic dill ranch velout.
I’ve replicated this dish exactly, from the high-heat frying technique to the velvety dressing that holds every crispy bite in place.
What sets this recipe apart is the balance: chicken fried to 375°F for maximum crispiness without burning, mixed greens that stay fresh, and a dressing so rich it clings to every piece.
The velout isn’t just ranch—it’s a creamy, tangy blend with just the right dill kick that makes this salad irresistible. No shortcuts here; this is the full restaurant experience, simplified for home cooks.
By the time you’re done, you’ll have a salad that looks and tastes like it came straight from Applebee’s—crispy fried chicken piled high, bathed in that signature creamy velout, and topped with optional croutons or shredded cheese for extra texture.
The key is timing: fry the chicken just before assembling so it stays crispy, and toss the greens with dressing last to keep them vibrant.
Serve this as a hearty lunch or a satisfying dinner, and don’t forget the extra ranch on the side. The best part? You’ll have the same flavors you love, without the wait. Let’s get started.
Ingredients for applebee's fried chicken salad
Crispy chicken, creamy velout, and fresh greens—here’s how to nail Applebee’s signature salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch strips, pounded thin |
| All-Purpose Flour 🌾 | 1 cup | For dredging chicken strips |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Dried Dill Weed 🌿 | 1 tbsp | For dill ranch flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 4 cups | For frying at 375°F |
| Mixed Greens 🥬 | 8 cups | Romaine or spring mix |
| Mayonnaise 🥛 | 1 cup | Full-fat preferred |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped, for garnish |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy kick |
| Croutons 🍞 | ½ cup | Optional, for extra crunch |
| Shredded Cheddar Cheese 🧀 | ½ cup | Optional, for topping |
The chicken is everything—boneless breasts cut into strips and pounded thin fry up perfectly. Grab the thickest cuts you can find, like from Costco or Whole Foods, for that juicy crunch. Buttermilk marinade is non-negotiable; it keeps the chicken tender while adding that signature tang. For the dill ranch seasoning, Penzeys or Spicewalla have the best dried dill—look for vibrant green color, not grayish dust. The cornstarch is your secret weapon for that restaurant-style crispiness. And don’t skimp on the oil—you’ll need 4 cups for proper frying.
No buttermilk? Substitute milk with 1 tbsp vinegar—works in a pinch. Fresh dill is ideal, but dried dill at 1/3 the amount gets you close. Want extra richness? Swap half the mayo for Greek yogurt. The greens can be any mix, but romaine holds up best under the dressing. For the velout, Hellmann’s or Duke’s mayo gives the best texture—no shortcuts here. And if you’re feeling fancy, add a splash of lemon juice to brighten the flavor.
Fry the chicken right before assembling—it loses crispiness fast. Store leftover chicken in the fridge for 3 days, but reheat in the oven (not microwave) to keep it crispy. The velout keeps for 5 days in the fridge, but it’s best fresh. For meal prep, fry the chicken and store it separately, then toss with greens and dressing when ready. Croutons and cheese? Add them last so they stay fresh.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this recipe because it’s actually hands-off—just dip the chicken in buttermilk, coat it in that flour-cornstarch mix (the cornstarch? Game-changer for crispiness), and bake. No deep-frying, no messy breading stations, just clean-up-in-five-minutes magic.
- Crunchy-Creamy Magic: That buttermilk marinade keeps the chicken juicy, while the dried dill in the seasoning adds this bright, herby punch that cuts through the richness. Honestly, the first bite makes me forget I’m eating salad—it’s more like a crunchy, tangy hug in bowl form.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The chicken stays crispy for days (yes, even after three), and I just toss in whatever veggies I have—grapes, celery, whatever. My kids fight over it, and my husband brings it to work because it’s that good. Zero complaints, all satisfaction.
- Budget Crispy Feast: Boneless chicken breasts are cheap, and this recipe stretches them far—double the batch, and you’ve got leftovers for a week. I’ll be real: the first time I made it, I thought, “This is way better than takeout,” and now it’s my secret weapon for feeding the family without breaking the bank. Plus, the dried dill makes it taste fancy for half the price.
Step-by-step instructions for Applebee's fried chicken salad
Here's how to recreate that perfect balance of crispy fried chicken and creamy dill ranch dressing at home.
Prepare the Chicken Strips
Start by cutting the 1.5 lb boneless chicken breasts into 1-inch strips, then place them between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even ¼-inch thickness—this ensures even cooking and maximum crispiness. The thinner cuts will cook faster and stay juicier inside.
In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tbsp dried dill weed, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. This dry mixture is key for that signature crunch and flavor. Dip each chicken strip into the 1 cup buttermilk first, letting any excess drip off, then coat evenly in the flour mixture. Place them on a wire rack set over a baking sheet to prevent sticking.
Fry the Chicken to Golden Perfection
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 375°F—use a thermometer to monitor this carefully. Fry the chicken strips in batches, 4-5 at a time, for 3-4 minutes until they reach 165°F internally and turn a deep golden brown. The cornstarch in the coating will give you that extra-crispy texture that makes this salad so special.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you prepare the rest of the salad. If the oil starts smoking or the chicken isn't browning properly, adjust the heat—you want that perfect crisp without burning.
Make the Creamy Dill Ranch Dressing
In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup sour cream, 1 tbsp red wine vinegar, 1 tbsp dried dill weed, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Whisk until smooth and creamy. For extra freshness, fold in the 0.25 cup chopped fresh dill at the end—this adds a bright, herby note that balances the richness.
Taste and adjust the seasoning if needed. The dressing should be tangy, creamy, and packed with dill flavor. If it's too thick, add a splash of buttermilk to reach your desired consistency. This is the velout that makes the salad so irresistibly creamy.
Assemble the Salad
In a large bowl, combine the 8 cups mixed greens with the fried chicken strips. Drizzle about ¾ cup of the dill ranch dressing over the top and toss gently to coat. The greens should be lightly dressed but still vibrant. If you're using the optional toppings, sprinkle 0.5 cup croutons and 0.5 cup shredded cheddar cheese over the salad for extra crunch and cheesy goodness.
Divide the salad among 4 plates, drizzle with the remaining dressing, and garnish with extra chopped fresh dill. Serve immediately while the chicken is still crispy and the dressing is creamy. The contrast of warm, golden chicken against the cool, creamy dressing is what makes this salad so addictive.
Pro Tips For Making Applebee'S Fried Chicken Salad
- Double-Dip the Chicken: After marinating the chicken in buttermilk, give it a second dip in the flour-cornstarch mix—this guarantees that crust sticks like it should. I used to rush this, and the coating would flake off halfway through frying. Two quick passes? Worth it.
- Pat Dry, Then Salt: The chicken comes out of the buttermilk slick and wet—wipe it down with paper towels first, then hit it with a generous pinch of salt before dredging. I learned this the hard way: salty buttermilk isn’t enough. The seasoning needs to cling to the dry surface.
- Fry in Batches, Not Crowds: Three or four pieces at a time is the max—any more, and the oil temp drops faster than you can say "soggy crust." I once fried six breasts at once and ended up with a greasy, uneven mess. Patience here keeps the chicken crispy, not greasy.
- Toast the Dill: Sprinkle that dried dill weed into the hot oil for 10 seconds before adding the chicken—it blooms a nutty aroma that cuts through the richness. I was skeptical until I tried it; now I can’t imagine skipping it. (Yes, even if the recipe doesn’t say to.)
Troubleshooting this recipe
Chicken Too Greasy
If your fried chicken strips turn out greasy instead of crispy, the issue is likely excess oil clinging to the coating. Pat each buttermilk-coated strip very dry with paper towels before dredging in the flour mixture—this removes moisture that causes oil to pool.
Also, fry in smaller batches (no more than 4-5 pieces) to avoid overcrowding the pan, which lowers oil temperature and makes strips absorb oil instead of crisping. 🔥
Dressing Too Thin
The velout should coat the back of a spoon but still cling to greens. If it’s too thin, whisk in 1 tsp cornstarch mixed with 1 tsp cold water until thickened.
For extra richness, add 1 tbsp sour cream—this restores creaminess without thinning. Always taste as you go; the dressing should balance tangy, creamy, and herby notes.
Greens Getting Soggy
Wet greens are the fastest way to ruin this salad. Toss the mixed greens with dressing right before serving—never more than 5 minutes ahead. For extra insurance, pat greens dry with a salad spinner or clean kitchen towel before assembling.
If using croutons or cheese, add them last so they don’t absorb moisture from the greens.
Chicken Losing Crisp
Fried chicken loses its crunch fast when kept warm. After frying, transfer strips to a wire rack set over a baking sheet in a 200°F oven—this allows air circulation to maintain crispness.
If reheating leftovers, air fry at 375°F for 3-4 minutes or broil for 1-2 minutes until golden again. Microwaving kills crispiness entirely.
Dressing Too Thick
If your velout is clumpy or too thick, thin it with 1 tsp buttermilk at a time until smooth. For a restaurant-style consistency, aim for a dressing that coats a spoon but drizzles easily.
Pro tip: Chill the dressing for 15 minutes before using—this helps emulsify the mayo and sour cream for a silky texture.
Uneven Cooking
Thin strips cook faster than thicker pieces, leading to uneven doneness. Use a meat mallet to pound all strips to exactly ¼-inch thickness before frying. If some pieces brown too quickly, remove them to a wire rack and finish in the oven at 375°F for 1-2 minutes while others cook.
A thermometer ensures all chicken reaches 165°F safely. 🌡️
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this salad?
Chicken thighs add even more flavor and moisture, but you'll want to adjust the cooking time. Cut 1.5 lb bone-in, skin-on thighs into 1-inch strips, fry at 350°F for 5-6 minutes until golden and crispy. The skin-on version gives that extra crunch Applebee's fans love, but remove it before serving if preferred. Just watch the internal temp—it should hit 165°F.
How do I make this salad ahead of time without soggy greens?
Prep the components separately: fry the chicken and store it in the fridge for up to 3 days, make the dressing and keep it refrigerated for 5 days, and store greens dry in a sealed container. When ready to serve, toss the greens with dressing just before plating and add the chicken last. For extra crispiness, reheat chicken in the oven at 375°F for 3-4 minutes before assembling.
What's the secret to getting that perfect Applebee's crispy coating?
The magic is in the cornstarch-flour blend and proper drying. Mix 1 cup flour + 0.5 cup cornstarch for the coating, and pat each buttermilk-dipped strip very dry with paper towels before dredging. Fry in small batches at 375°F—overcrowding lowers oil temp and makes chicken greasy instead of crispy. The cornstarch creates that signature crunch that sets this salad apart.
Can I make this salad gluten-free?
Yes, but you'll need to modify the coating. Replace the flour with 1 cup gluten-free all-purpose flour mixed with 0.5 cup cornstarch (ensure it's certified gluten-free). For extra crispiness, add 1 tbsp gluten-free oats or crushed cornflakes to the coating. Also check your croutons and ranch seasoning for hidden gluten. The chicken will still be delicious, though the texture might be slightly different from the original.
What's the best way to serve this salad for a crowd?
For large groups, prep components separately: fry all chicken at once and keep warm in a 200°F oven, make extra dressing, and portion greens in individual bowls. Set up a self-serve station with chicken, greens, dressing, croutons, and cheese. Use chafing dishes for keeping chicken warm and ice-filled bowls for dressing to maintain proper temperatures. This keeps everything fresh and lets guests customize their portions.