Southern Fried Chicken Salad Recipes

Steps:

• In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

Steps:

• YOU CAN EITHER PURCHASE ALREADY COOKED CHICKEN TENDERLOINS AT YOUR LOCAL SUPERMARKET OR EGG DIP AND COAT WITH CORN FLAKE CRUMBS, FRY AND DRAIN, SET ASIDE TO COOL. COOK BACON SLOWLY UNTIL CRISP, DRAIN AND COOL, WHILE BACON IS COOKING BOIL EGGS, DRAIN PEEL AND CHILL. SEPERATE GREENS AND WASH --USE SALAD SPINNER SET ASIDE, DICE CUCUMBER, SHAVE CARROT CURLS, SLICE TOMATOE,HALVE AVOCADO AND CUT INTO LARGE PEICES. SHRED CHEESE W HAND SHREDDER FOR THICK CONSISTENCY SHRED EACH TYPE SEPERATELY AND KEEP IN TWO SEPERATE BOWLS. JULIENNE HAM SLICES. WHEN READY TO ASSEMBLE, TOSS GREENS IN BOWL (EXCEPT THE AVOCADO), ADD ALL VEGETABLES, POTATO STIX, HAM AND CHEESES, EGG SLICES AND AVOCADO -ADD BACON PIECES,GRIND FRESH PEPPER, PLACE CHICKEN TENDERLOINS ON TOP, SERVE WITH HONEY MUSTARD DRESSING AND WARM CROISSANTS TOPPED WITH HONEY BUTTER.

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.