INGREDIENTS
HONEY MUSTARD DRESSING
1/4 cup honey
1/4 cup mayo
1/4 cup Dijon
1 tbsp lemon juice/ white vinegar
FRIED CHICKEN
1 lb chicken tenderloins
2 large eggs
1/2 cup all-purpose flour
1/4 cup panko breadcrumbs
1 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1/4 tsp black pepper
1/3 c coconut/avocado oil
SALAD
8 cups chopped romaine lettuce
3-4 hard boiled eggs
1-2 avocado sliced/chopped
1.2 red onion thinly sliced
1 cup halved cherry tomatoes
DIRECTIONS
1. Start by making the salad dressing. Add all of the ingredients to a small dish and whisk until smooth. Place in the fridge until ready to serve.
2. To make the crispy chicken salad, pat the chicken tenders dry with a paper towel and season both sides with kosher salt and pepper
3. Create a dredging station with three shallow bowls large enough to fit each chicken tender. Add ¼ cup of flour to the first bowl then whisk the eggs in the second bowl. To the third bowl, whisk together the remaining ¼ cup of flour, Panko bread crumbs and seasoning.
4. Line a large plate or baking sheet with parchment paper to place each piece of dredged chicken. Using one hand, place a chicken tender in the bowl of flour and turn to coat it on both sides. Transfer it to the bowl of beaten eggs to coat, then cover it in the panko mixture last. Turn it to coat well to ensure all sides are covered in breading. Transfer the chicken to the prepared plate or pan and repeat with the remaining tenders. Your fingers will be coated in the mixture, but it’s best to wait until you’re done with all of the tenders before washing them.
5. To fry the chicken, pour the oil into the bottom of a large, deep skillet, like a cast iron skillet, over medium-high heat. Use an instant-read thermometer to determine when the oil is hot enough to add the chicken. The oil should reach 325°F before adding the chicken.
6. When the oil is up to temperature, place half of the chicken tenders in the oil. Check the temperature of the oil again, doing your best not to touch the thermometer to the bottom of the pan to get an accurate reading. The oil temperature will drop when you add the cold chicken, so adjust the heat as needed to keep the temperature as close as you can to 325. Fry the chicken for approximately 4 minutes on each side, until the breading is golden brown and the internal temperature of the thickest part of the chicken reaches 160°F (just under the target temperature of 165°F), to allow for carryover cooking.
7. When the chicken is done, transfer it to a paper towel line plate and repeat with the second half of the chicken. Allow the chicken to cool and rest while you assemble the salad.
8. Add the lettuce to a large bowl and top with hard-boiled eggs, sliced avocado, red onion, cherry tomatoes, and cheese if desired. Slice the chicken into large chunks or strips and top the salad. Serve with prepared dressing.
credit: whatmollymade.com