- Cover bottom of large skillet with oil, to a depth of 1/2 inch, and heat over medium-high heat.
- Meanwhile, in a shallow dish or bowl, combine chicken and buttermilk.
- In a separate shallow dish or bowl, whisk together flour, cracker meal, salt, and pepper. Dredge buttermilk-soaked chicken in flour mixture, shaking off excess. Fry in oil until cooked through.
- While chicken cooks, in a small bowl, whisk together vinegar, oil, salt, sugar, and pepper. Toss remaining ingredients together to make salad and serve with fried chicken on top.