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  Hot Fried Chicken Salad
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
2 lb Breasts
1/2 tsp Salt
1/4 tsp Black pepper
1/2 cup Flour
3 Eggs
1/4 cup Milk
1/2 cup Breadcrumbs
2 cup Vegetable oil frying
2 package Fresh spinach, washed/stemme
2 Carrots, peeled/cut into thi
1 Red bell pepper cut into thi
1 Red onion, peeled cut into t
3 tbsp Honey
4 tbsp Dijon mustard
1/3 cup Cider vinegar
Salt and pepper to taste
1/2 cup Olive oil
1 cup Vegetable oil
Instructions:
chicken:-------------------------------------------- ~----------For
the salad:------------ -----------For the dressing:---------- TO MAKE
THE CHICKEN, cut up breasts & season the nuggets with salt and
pepper. Place the flour on a sheet of wax paper, and beat the eggs
with the milk in a shallow bowl. Place the breadcrumbs on another
sheet of wax paper. Dip the chicken pieces in the flour, shaking to
remove any excess, then dip them in the egg mixture, and then in the
breadcrumbs. Allow them to sit for 10 minutes so the crumbs will
adhere. Prepare salad ingredients, and arrange them on 6 individual
plates or a serving platter. To make the dressing, combine the honey,
mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and
then slowly whisk in the oils. To serve, heat the oil in a deep-sided
pan over medium-high heat to a temperature of 375F. Add the chicken
pieces, being careful not to crowd the pan, and fry until golden
brown, about 5 minutes. The frying will have to be done in batches.
Remove from the oil with a slotted spoon and drain well on paper
towels. Arrange the chicken pieces on top of the salads, and drizzle
the dressing over all. Serves 6. Note: The salad is even quicker to
make if you purchase the already-breaded chicken nuggets. You can buy
nuggets already breaded in the poultry case or the freezer case.
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