Amy Sinclair
For Ann Kim, executive chef of the Garden & Gun Club at the Battery Atlanta, fried chicken pairs just as well with fresh, crisp greens as it does with classic Southern sides like macaroni and cheese. She added this buttermilk fried chicken salad to the restaurant’s menu this summer, at the height of tomato season. Their acidity paired perfectly with the kick and crunch of Old Bay-seasoned chicken. But it’s a flexible recipe that can carry through the fall and winter, too. Start with the same basic canvas of baby spinach, arugula, and Romaine, then experiment. “The possibilities are endless,” Kim says. “You can use shaved parmesan for a nuttier flavor versus the tang of goat cheese. Cherries could get rehydrated in red wine for extra flavor, nuts could be candied or spiced and roasted in the oven. And when tomatoes are finally gone, use fruit that’s in season, like apples or oranges instead.”
