Skip to main content

Central California Life Magazine

Chef Paul's Fried Chicken Salad

Sep 10, 2015 09:19AM ● By Kevin

Navarro, a local homeless artist, created the mural that runs along the length of the wall in the café. It is a work in progress, with the saxophonist being the most recent addition.

Makes 4 servings


1 tablespoon Sea Salt

1 teaspoon ground red pepper 

  (preferably cayenne)

¾ teaspoon gumbo filé powder

½ teaspoon white pepper

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon sweet paprika

½ teaspoon black pepper


1 pound boneless chicken 

 (cut into bite-sized pieces)

3 cups all-purpose flour

2 eggs, beaten

1 cup milk

vegetable oil for frying

¼ pound butter 

¼ cup minced fresh parsley

2 quarts iceberg lettuce 

  torn into bite-sized pieces

1 cup julienned zucchini

1 cup chopped celery

1 cup chopped green bell peppers

1 cup chopped red cabbage

1 cup chopped green onion 

Vidalia onion salad dressing

4 romaine lettuce leaves

8 garden-ripe tomato wedges


Thoroughly combine the seasoning in small bowl. Add 2 teaspoons of seasoning mix to chicken and toss until well coated. Mix the flour with the remaining seasoning in a large bowl. In a medium bowl, beat the eggs together with milk. In a large skillet or deep fryer, heat ¾ inch of vegetable oil to 350 degrees. Dredge the chicken in the seasoned flour, coating thoroughly. 

Drop chicken, one piece at time, into the milk mixture. Let chicken soak for a couple of minutes. Drain, then dredge chicken for a second time in the flour mix, coating well. Carefully drop each piece in hot oil and fry until golden brown and very crispy and well done. Drain on a paper towel.

In a skillet, melt butter over high heat—cook until bubbles are brown. Immediately add parsley and garlic. Remove from heat and drizzle over the chicken. Toss with a spoon until coated. Set aside. In a large bowl, toss lettuce pieces, zucchini, celery, bell pepper, red cabbage and carrots. Stir in chicken. Add onion dressing. Serve in individual bowls lined with a large lettuce leaf and garnished with one or two tomato wedges.

Chef Paul's Cafe

952 F Street
(559) 312-4553

Hours: Wednesday – Saturday, 11:30 am – 6 pm; Sunday, 11:30 am – 5pm