Hand Breaded Chicken Salad Recipes

BREADED CHICKEN COBB SALAD

Steps:

• Preheat oven to 400° and line a large baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, season bread crumbs with salt and pepper. In another shallow bowl, beat eggs. Dip chicken in eggs, then dredge in bread crumb mixture until coated. Place on prepared baking sheet.
• In a large ovenproof skillet over medium-high heat, heat oil. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to oven and cook until chicken is cooked through, about 10 minutes, then slice into strips.
• Assemble salad: Arrange romaine on a serving platter and top with tomatoes, corn, blue cheese, avocado, bacon, and chicken.
• Season with salt and pepper and drizzle with ranch.

ANGELA'S EASY BREADED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

BREADED CHICKEN CUTLETS WITH BUTTERMILK RANCH SALAD

Steps:

• Whisk 2/3 cup of the buttermilk, the sour cream, dill, chives, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
• Cut the chicken breasts in half through the middle so that it looks like you are opening up a book, making 4 roughly equal pieces (they should look like thinner chicken breasts). Place a chicken breast between 2 pieces of plastic wrap, drizzle with some canola oil to keep the plastic wrap from sticking, and pound out to 1/4-inch thick. Repeat with the other 3 chicken breasts. Sprinkle each breast with salt and pepper.
• Set up a standard breading station: Mix the flour, 2 teaspoons salt and a few grinds of pepper in a shallow dish or pie plate. Beat the eggs with the remaining 1/3 cup buttermilk, 1/2 teaspoon salt and a couple grinds of pepper in a second shallow dish or pie plate. Mix the panko, remaining 2 teaspoons garlic powder, remaining 2 teaspoons onion powder, 2 teaspoons salt and a generous amount of pepper in a third shallow dish or pie plate.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess then dip into the egg mixture, turning to fully coat both sides. Let the excess egg drip off, then press firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken to a baking sheet and repeat with the remaining pieces.
• Line a clean baking sheet with paper towels or a rack. Heat the oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook until the breading is golden brown and crisp and the chicken is just cooked through, 2 to 3 minutes per side. Transfer to the baking sheet lined with paper towels or a rack. Sprinkle with salt while the chicken is still hot. Wipe the skillet clean if necessary and repeat with more oil and chicken.
• Toss the romaine with the buttermilk ranch, Parmesan and a large pinch of salt. Serve the chicken alongside the salad, sprinkle with more Parmesan if desired.

HAND BREADED CHICKEN SALAD

Steps:

• Marinate Chicken: Add the chicken and buttermilk in a stainless steel bowl. Marinate and refrigerate overnight.
• Breading Chicken: In the stainless steel bowl mix the flour, cornstarch, Lawry's season salt, and garlic herb seasoning. Place the breading bowl aside. Drain the overnight marinaded chicken, keeping the marinade. Place the chicken in the breading mix, then back in the marinade, then back in then breading mix. Pan fry each piece of chicken 3 minutes on each side.
• In the stainless steel bowl, add the romaine, coleslaw blend, apples, and blueberries. Toss with the dressing.
• Place the salad mix in center of the plate.
• Top the salad mix with the chicken.
• Drizzle the dressing zigzag across the chicken and salad mix.
• Garnish with cashews and pickled onion.

SOUTHWEST CHICKEN AND CORN BREAD SALAD

Steps:

• Mix ranch dressing and salsa together in a small bowl.
• Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.