Spicy Chicken Salad
- 1 cup buttermilk
- 1 1/2 tablespoons hot pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breasts, sliced into 3/4-inch strips
- Vegetable oil for frying*
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or as desired
- - - - - - - - - - - - - - - - - - - - - -
- 4 cups salad greens of choice, washed, dried, and chilled
- 2 oranges, peeled, sliced 1/4 inch thick
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped chives, or 1 scallion, green and white parts, thinly sliced
- Salt and freshly ground black pepper to taste
- Dressing of choice
Mix buttermilk, hot pepper sauce, salt and pepper in a bowl. Add chicken strips, turning to coat thoroughly. Cover bowl and refrigerate two hours (may be marinated for up to 24 hours).
Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°. Mix cornmeal, flour, salt, pepper, thyme, and cayenne in a shallow bowl. Drop chicken strips, a few at a time, into the mixture. Toss to coat and place on waxed paper. Repeat with remaining chicken strips.
Fry until golden brown, about 1 1/2 to 2 1/2 minutes. Do not crowd. Drain on paper towels. Chicken can be served warm or chilled.
Place chilled greens in a large bowl. Add orange slices, onion slices, chives, salt and pepper. Add 2 to 3 tablespoons of your favorite dressing and gently toss. Divide among four salad bowls or plates. Arrange chicken strips on top.
*Reference your deep fryer instruction folder for amount of oil needed.
Click here for more information on our line of quality Presto® Deep Fryers.
