Posted:
Sunday, September 06, 2009 10:08 PM
Want your family to eat more salad? Once they have this delicious version of a southern favorite they’ll be routinely requesting it. Making your own fresh bread crumbs is easy and makes an extra crispy chicken crust. My Sweet & Smokey BBQ Seasoning Blend has just the right amount of sweet heat and smokey flavor to satisfy everyone at your table. Serves 4-5.
Ingredients
Fried Chicken:
1 lb. chicken tenders
5-6 thick slices good fresh white bread (Italian, French, ciabatta, etc.)
6 eggs
1 1/2 Tbsp. Chef Mark Alan’s Sweet & Smokey BBQ Seasoning Blend
3/4-1 cup oil (for frying)
Salad:
1 - head lettuce
1/2 cucumber
1/2 small sweet white or red onion
1/2 lb. green beans - precooked & cooled (optional)
4-5 hard cooked eggs - peeled & chilled
3-4 tomatoes, stems removed and quartered
Prepared ranch dressing or other type
Directions (chicken):In a food processor, grind bread into bread crumbs. Remove into a bowl. Stir Sweet & Smokey Seasoning into the fresh bread crumbs. Crack the eggs into a separate bowl and lightly beat. Coat the chicken tenders in the egg mixture, then dredge in the bread crumbs. Place (single layered) onto a large plate or sheet pan. Add oil to a high-sided frying pan and begin to heat over medium-high heat. Carefully add the breaded chicken into the hot oil (being sure not to over crowd the pan) and cook, turning as needed, until lightly brown on the outside and fully cooked on the inside. Remove and drain on paper towels and keep warm.
Directions (salad): Core, clean and cut the head lettuce into 2 inch pieces. Quarter boiled eggs. Cut the cucumber into 1/4 inch slices. Thinly slice onion. Remove the tomato stems and slice into quarters. Divide the salad ingredients onto plates. Dress with ranch or your favorite salad dressing and top with Sweet & Smokey fried chicken tenders.