Fried Chicken With Puntarelle Salad Recipes

FRIED CHICKEN DINNER SALAD

Steps:

• Beat egg in a shallow dish.
• Mix bread crumbs and Parmesan cheese together in a shallow dish.
• Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
• Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
• Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

FRIED CHICKEN WITH PUNTARELLE SALAD

Steps:

• Make the salad: Toss together puntarelle, basil, and scallions in a large bowl.
• Mash garlic and a pinch of coarse salt into a paste usinga mortar and pestle or scrape into a paste using the sharp side of a knife. Add anchovies, and mash. Transfer mixture toa small bowl, and stir in lemon juice. Gradually add oil, whisking constantly, until emulsified.
• Make the chicken: Combine buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, 1 tablespoon coarse salt, and some pepper in another medium bowl.
• Fill a medium pot halfway with oil. Heat oil over medium heat until it reaches 380 degrees on a deep-fry thermometer. Dip each piece of chicken into buttermilk mixture to coat, shaking off excess. Dredge each piece in flour mixture to coat, patting it onto chicken as you work, making sure each piece is heavily coated.
• Working in batches, carefully fry chicken until deep golden brown, about 3 minutes. Drain on paper-towel-lined plates. Sprinkle with sea salt.
• Toss salad with half the dressing. Season with coarse salt and pepper. Divide 3 or 4 fried chicken strips among 6 plates, and top with salad. Garnish with lemon wedges, and serve with remaining dressing on the side.

FRIED CHICKEN SALAD

Steps:

• Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
• Set aside 1 tablespoon each of the celery, scallions and pickle.
• Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
• Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

FRIED CHICKEN SALAD

Steps:

• Preheat oven to 425 degrees F.
• Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
• For dressing:
• Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
• For salad:
• Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

OVEN FRIED CHICKEN TENDERS WITH CHOPPED SALAD AND VINAIGRETTE

Steps:

• Make Vinaigrette:.
• Combine all ingredients in bowl. Wisk well to combine. Refrigerate for at least 1/2 hour to allow flavors to combine.
• Wash Romaine lettuce, tomatoes and cucumbers. Spin a couple of times in salad spinner. Transfer to a Salad bowl. Top with pitted olives and blue cheese. Toss to combine. Add Vinaigrette and toss right before serving.
• Soak Chicken in Water and white vinegar for 10 minutes. Rinse well and pat dry. Transfer chicken to ziploc bag or large bowl.
• In a bowl, mix mayo, garlic, 2 tbs. light adobo, black pepper to taste, lime juice and worcestershire sauce. Mix to combine.
• Add mayo mix to chicken, coat well. Let marinade for at least 1/2 hour to 1 hour on the counter. If longer, refrigerate then bring to room temperature before cooking.
• In ziploc bag or large bowl combine bread crumbs, 1 tbs. light adobo, and black pepper to taste. Mix well.
• Coat the chicken in the bread crumb mixture.
• Preheat oven to 425.
• Grease a baking sheet with cooking spray, place chicken on baking sheet. Drizzle chicken with olive oil.
• Bake for 15 to 17 minutes. Flipping once halfway through cooking time.
• I like to Serve the Chicken Tenders on top of the Chopped Salad.
• Enjoy!

FRIED CHICKEN SALAD

Steps:

• Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
• Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
• Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
• When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.

FRIED CHICKEN CHICKEN SALAD

Steps:

• Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
• We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!

FRIED CHICKEN CROUTON CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the Caesar dressing: In a blender or food processor, combine the anchovies, egg yolk, Dijon mustard, McCormick® Garlic Powder, lemon juice, and canola oil. Blend until combined with a consistency similar to mayonnaise. Add the Parmesan, salt, and pepper to taste, and blend until smooth. Refrigerate until ready to use.
• Make the fried chicken: In a medium bowl, combine the flour, salt, McCormick® Garlic Powder, and McCormick® Paprika. In a separate medium bowl, whisk together the eggs and buttermilk.
• Pat the chicken thighs dry with a paper towel. Coat the chicken in the flour mixture, then the egg mixture, then again in the flour mixture.
• Heat ½ inch of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken thighs to the hot oil and fry until golden brown and crisp, 6-8 minutes per side. Transfer to a paper towel-lined plate to cool, then cut into 1-inch cubes.
• Make the salad: In a large bowl, gently toss together the Little Gem lettuce, tomatoes, and Caesar dressing. Garnish with fried chicken croutons and more Parmesan.
• Enjoy!

PICNIC FRIED CHICKEN

Steps:

• Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. , Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying)., In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.