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Crispy Chicken

Crispy Chicken with Little Gem Salad, Blue Cheese, and Buttermilk Ranch

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Recipe Details


Chef Shanna adores cooking with tangy buttermilk—so in this recipe, she's using it two different ways. Some is used to marinate chicken breasts, while the rest stars in a creamy ranch dressing. Once the chicken has absorbed tons of flavor and moisture, it's dredged in flour and egg and seared until crispy. A salad of little gem, radish, and tomatoes provides balance for all the rich flavors. It's all garnished with fresh dill and salty blue cheese, then drizzled with the dressing.


  • < 600 Calories
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 590
  • Protein 48g
  • Total Carb 33g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • buttermilk
    2 ounces
  • little gem lettuce
    2 heads
    little gem lettuce
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • red radishes
    3 ounces
    red radishes
  • dill
    1/8 ounce
  • garlic
    1 clove
  • sour cream
    2 ounces
    sour cream
  • flour
    1/2 cup
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • large resealable plastic bag (optional)
  • 13 x 9" large baking dish (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare chicken

    Prepare chicken

    Pat chicken very dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. In a large shallow bowl or resealable plastic bag, stir together 2 tablespoons buttermilk (reserve remainder for Step 3), ½ teaspoon salt, and pepper as desired. Add chicken, turn to coat, and set aside to marinate at room temperature until Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While chicken marinates, quarter little gem lengthwise and rinse thoroughly, then separate leaves, discarding tough stems. Rinse remaining produce. Halve grape tomatoes. Thinly slice radishes. Roughly chop dill leaves, discarding stems.

  3. Make buttermilk ranch

    Make buttermilk ranch

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a large bowl, whisk together sour cream, garlic paste, remaining buttermilk, half of dill, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Transfer half of buttermilk ranch to a small bowl, then whisk in 1 teaspoon water; set aside for serving.

  4. Dredge chicken

    Dredge chicken

    Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl or baking dish, whisk 1 egg. Remove chicken from marinade and pat dry with paper towel; discard excess marinade. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge again in flour, pressing to adhere.

  5. Cook chicken

    Cook chicken

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer chicken to a paper towel–lined plate to drain. Set aside to rest, about 5 minutes, then cut into ¼-inch slices.

  6. Plate crispy chicken

    Plate crispy chicken

    To large bowl with buttermilk ranch, add little gem, tomatoes, and radishes. Toss to coat, then divide salad between serving bowls and top with sliced crispy chicken. Drizzle over reserved buttermilk ranch. Garnish with blue cheese and remaining dill. Dig in!

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