Hugh acheson’s fried chicken salad recipe

If you’ve ever wondered what to do with leftover chicken other than eating it cold straight out of the fridge here’s your answer. Georgia-based Hugh Acheson makes good use of every scrap in this exceptional chicken salad. Its mayonnaise-based dressing and celery crunch would satisfy even the most discriminating picnicker, but it’s the crunchy bits of skin serving as a textural counterpoint to the salad’s general creaminess that make this recipe extra special. Though Hugh’s delicious dark-meat fried chicken serves as the base of his salad, feel free to chop up any next-day chicken white or dark you’ve got.