Tumbleweed Tuesday has come and gone, the weekend guests have left, and a quiet moment on the porch awaits. That tray of Cromer’s famous fried chicken you grabbed from the Noyac-based deli was probably a good idea — but on the improbable chance you have a few pieces left over, there’s a sandwich to go with your moment of peace.
According to owner Mike Stone, Cromer’s philosophy is “quality over quantity,” and customers who call the fried chicken “super” and “the best” tend to agree. (The line of workers on lunch break, grabbing platters of it, usually paired with mac & cheese or potato fries, can also attest to this.) The crispy exterior and juicy white meat are a hit, but as some die-hard fans know, it’s best eaten immediately. That’s where this recipe comes in.
Fried chicken salad is a great way to dial up the decadence for your late-summer sandwich game. (Photos by Doug Young)
It’s the perfect way to use up that leftover post-Labor Day barbecue goodness. The result is a savory and sweet salad where every spoonful is a mouthful of deliciousness, with all the yummy ingredients —shredded chicken encased in a creamy base, spicy bits of red onion, crunchy celery and walnuts, and sweet currants—melding together perfectly. Savor the moment even more by pairing with a crisp white wine and a handful of Sagaponack potato chips on the side. You deserve it — another summer season in the books.
Tips for the Home Cook
- Don’t Discard the Skin: The crispy fried chicken skin is gold! Make sure to include some bits in each sandwich for that essential savory crunch and flavor.
- Melding Flavors: While you can eat this right away, it truly gets better with every successive day. Make it the day before serving and refrigerate overnight for the full impact of the flavors blending together.
- Sourcing: As Mike Stone suggests, start with the best ingredients. One non-negotiable is the addition of currants—they’re not always easy to find, but they are a key element. Make it your mission to source them, and the reward will be worth it!
- Storage: While the salad is best when made a day ahead, it will keep well in an airtight container in the refrigerator for up to 3 days.
- Serving: For a more substantial meal, consider serving the salad on a bed of greens or as a topping for crackers.
Fried chicken salad with currants
Ingredients
- 3 boneless fried chicken breast halves, shredded (be sure to include crispy skin bits)
- 1/4 cup non-fat Greek yogurt
- 1/3 cup light mayonnaise
- 1/3 cup coarsely chopped walnut halves
- 2 celery stalks, finely diced
- 1/4 small red onion, finely diced
- 1/3 cup currants
- 4 potato rolls
Directions
- In a medium bowl, combine the Greek yogurt and mayonnaise until smooth.
- Add the shredded chicken, walnuts, celery, red onion and currants to the bowl. Stir everything together until all the ingredients are well coated in the dressing.
- For the best flavor, cover the bowl and refrigerate the mixture overnight to let the flavors meld.
- To serve, spoon a generous portion of the chicken salad onto the bottom half of a potato roll, keeping the top half attached to create a pita-style sandwich.
- Garnish with fresh dill if you like, and serve immediately. This also packs well for a picnic or a mid-day break.
