I have wanted to share this salad for a while now. It is so tasty! I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC’s 11 herbs and spices. So, I couldn’t wait to try out the mix of the seasonings, and I wasn’t disappointed! I don’t know if it was their recipe, but it tasted a lot like it!
I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!
Chicken Fried Cold Noodle Salad
Yield-1 salad
(printable recipe at end of post)
5 small Red Potatoes
1/4 cup Mayonnaise
1-2 tablespoons Ranch Dressing
1 Scallion Stalk
1 Hard Boiled Egg
Noodles (Yaki Soba Japanese Noodles)
Corn Niblets
1/4 cup Italian Dressing
2 cups Flour
3-4 Eggs
3-4 Chicken Strips
cooking oil
Chicken Seasoning
2 cups of flour
2/3 tablespoons of salt
1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper
Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
Mix all the seasonings together.
Place flour in one pan, 3 eggs in another, and seasonings in the third.
Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
Thanks for joining me today!
yield: 1 saladAuthor: The Freshman Cookprint recipe
prep time: 25 MINScook time: 40 MINStotal time: 65 mins
- 5 small Red Potatoes
- 1/4 cup Mayonnaise
- 1-2 tablespoons Ranch Dressing
- 1 Scallion Stalk
- 1 Hard Boiled Egg
- Noodles (Yaki Soba Japanese Noodles)
- Corn Niblets
- 1/4 cup Italian Dressing
- 2 cups Flour
- 3-4 Eggs
- 3-4 Chicken Strips
- cooking oil
Chicken Seasoning
- 2 cups of flour
- 2/3 tablespoons of salt
- 1/2 tablespoon of thyme
- 1/2 tablespoon of basil
- 1/3 tablespoon of oregano
- 1 tablespoon of celery salt
- 1 tablespoon of black pepper
- 1 tablespoon of dried mustard
- 4 tablespoons of paprika
- 2 tablespoons of garlic salt
- 1 tablespoon of ground ginger
- 3 tablespoons of white pepper
- Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
- I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
- Mix all the seasonings together.
- Place flour in one pan, 3 eggs in another, and seasonings in the third.
- Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
- Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
