Buttermilk-Brined Chicken with Arugula & Fig Salad

Servings 4


  • 1½ lbs Foster Farms Free Range Boneless Skinless Chicken Breast Tenders

  • 3 ¾ cups buttermilk, divided

  • 1/4 cup kosher salt

  • 2 tbsps sugar

  • ¾ tsp ground black pepper, divided

  • 2 cups all-purpose flour

  • ½ tsp paprika

  • ¼ tsp salt

  • -- | cooking spray

  • 4 cups arugula

  • 6 fresh figs, quartered (use 5 oz dried figs when not in season)

  • ½ cup toasted slivered almonds

  • 2 oz shaved Parmesan cheese

  • 1 recipe White Wine Vinaigrette (below)

  • White Wine Vinaigrette Ingredients:

  • ½ cup olive oil

  • 3 tbsps good-quality white wine vinegar

  • 2 tbsps honey

  • 1 tsp teaspoon Dijon-style mustard

  • ½ tsp salt

  • ¼ tsp black pepper


  • 1. For brine, in a resealable plastic bag set in a bowl, combine 3 cups of the buttermilk, the kosher salt, sugar, and ½ teaspoon pepper. Add breast tenders to brine; seal bag. Turn bag to coat chicken with brine mixture. Chill overnight, or at least 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

    2. In a large bowl, combine flour, paprika, salt, and 1/4 teaspoon pepper. Divide flour mixture evenly between two shallow dishes. In another shallow dish, place the remaining 3/4 cup buttermilk. Dip breast tenders into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish. Spray with cooking spray.

    3. Heat oven to 425°F. Place breast tenders on a lightly greased or parchment-lined baking sheet and bake, 20 minutes, or until internal temperature of thickest piece of chicken reaches 165°F. Always use a meat thermometer to determine the temperature.

    4. Meanwhile, in a large bowl, mix together the arugula, figs, almonds, and Parmesan cheese.

    5. In a small mixing bowl, whisk together all white wine vinaigrette ingredients until smooth.

    6. Drizzle salad mix lightly with half the vinaigrette; divide the mixture among four bowls. Top with the breast tenders. Pass remaining dressing.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.