Fried Chicken with Honey Mustard Vinaigrette
Submitted by alibal
Fried chicken strips marinated in honey Dijon, dipped in buttermilk, breadcrumb-crusted, and served over mixed greens with crispy pancetta and honey mustard vinaigrette.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
45 minThe honey mustard works twice in this recipe - first as a marinade that flavors the chicken before breading, then as a vinaigrette that dresses the greens it gets served on.
Chicken strips get coated in honey and Dijon, chilled, dipped in buttermilk, and pressed into breadcrumbs before pan-frying until golden. Pancetta crisps in the same skillet and gets crumbled over the finished salad. The honey mustard vinaigrette - built with red wine vinegar and olive oil - ties everything together.
A restaurant-style fried chicken salad worth the 45-minute effort.
Kitchen Tips
- The honey-Dijon chill time gives the coating something to grip when you add the buttermilk and breadcrumbs
- Press the breadcrumbs firmly onto the chicken - the recipe says so explicitly - for a crust that holds
- Keep the fried chicken warm in a low oven while you toss the greens so everything hits the plate at the right temperature
Ingredients
Directions
In small bowl combine vinaigrette ingredients, except oil.
Whisk in oil until blended set aside.
Rinse chicken and pat dry, slice diagonally into 1 inch wide strips.
To make salad, in medium size bowl mix honey, mustard, 1 teaspoon salt pepper.
Add chicken pieces and turn to coat. Cover and chill until ready to cook In large skillet, cook pancetta over medium heat until crisp.
Drain on paper towels, crumble and set aside. Wipe the skillet with paper towels.
Combine the bread crumbs with remaining salt and pepper.
Dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmily onto chicken.
Pour enough oil into the wiped skillet to measure about ¼ inch.
Set over medium high heat.
When oil is hot add the chicken and fry until golden on both sides and firm to touch, adjusting heat as necessary.
Drain the chicken on towels and keep warm while mixing greens.
In large bowl toss the greens with vinaigrette.
Divide evenly among 4 serving plates arrrange chicken on greens sprinkle with crumbled pancetta.
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