FRIED CHICKEN WITH PUNTARELLE SALAD
Puntarelle, a bitter green, makes a soft blanket for delicately fried (but not greasy) chicken. The anchovy-and-garlic emulsion is a classic Italian dressing.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 40m
Number Of Ingredients 18
Steps:
- Make the salad: Toss together puntarelle, basil, and scallions in a large bowl.
- Mash garlic and a pinch of coarse salt into a paste usinga mortar and pestle or scrape into a paste using the sharp side of a knife. Add anchovies, and mash. Transfer mixture toa small bowl, and stir in lemon juice. Gradually add oil, whisking constantly, until emulsified.
- Make the chicken: Combine buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, 1 tablespoon coarse salt, and some pepper in another medium bowl.
- Fill a medium pot halfway with oil. Heat oil over medium heat until it reaches 380 degrees on a deep-fry thermometer. Dip each piece of chicken into buttermilk mixture to coat, shaking off excess. Dredge each piece in flour mixture to coat, patting it onto chicken as you work, making sure each piece is heavily coated.
- Working in batches, carefully fry chicken until deep golden brown, about 3 minutes. Drain on paper-towel-lined plates. Sprinkle with sea salt.
- Toss salad with half the dressing. Season with coarse salt and pepper. Divide 3 or 4 fried chicken strips among 6 plates, and top with salad. Garnish with lemon wedges, and serve with remaining dressing on the side.
FRIED CHICKEN DINNER SALAD
This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.
Provided by bwg
Categories Salad
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g
CAESAR-STYLE PUNTARELLE
Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you're in luck. If not, escarole is a great substitute.
Provided by Zach Pollack
Yield Serves 2
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8-10 minutes. Let cool.
- While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
- Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
- Serve salad topped with breadcrumbs and more Parmesan.
- Dressing can be made 1 day ahead. Cover and chill.
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRIED CHICKEN CHICKEN SALAD
This chicken salad is made from leftover skinless fried chicken. Everyone in my family loves it so I make sure I make extra chicken so I can make this for the next days sandwiches. Can also use to stuff big red tomatoes. YUMMY!!! :)
Provided by Judy81350
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
- We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
Nutrition Facts : Calories 159.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 285.6, Carbohydrate 11, Fiber 0.3, Sugar 3.2, Protein 0.5
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