Crispy Chicken Salad By Freda Food

CRISPY CHICKEN SALAD

Steps:

• Prep Work: Whisk 1 egg in a small bowl and set aside.
• Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
• Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
• Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
• Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
• Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
• Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
• Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
• Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
• Peel, and slice in half or in fourths.
• Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
• Slice the chicken strips into bite-sized pieces and sprinkle them on top.
• Drizzle with honey mustard, top with tortilla strips, and serve!

FRIED CHICKEN SALAD ON A STICK

Steps:

• Assemble on twelve 9-inch wooden skewers from the base to the point as follows: Tomato, bacon, lettuce, chicken, tomato, bacon, lettuce, chicken. Drizzle with the Buttermilk-Chive Dressing and serve.
• Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, then shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes.
• Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat the process with the remaining chicken.
• Cool all the chicken to room temperature, then store in the fridge in a paper bag until cold and ready to build the salad.
• Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING

Steps:

• Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
• Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
• Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
• Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
• Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
• Toss together salad greens, carrots, and radishes in a large bowl.
• Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
• Divide salad among plates, top with chicken, and drizzle with dressing.

CRISPY, BREADED CHICKEN WITH FENNEL SALAD

Steps:

• For the chicken: Preheat the oven to 200 degrees F. Set a wire rack in a rimmed baking sheet.
• Fill a 14-inch cast-iron skillet with enough canola oil to come halfway up the side. Heat over medium heat until the oil reaches 350 to 375 degrees F (or a few panko breadcrumbs bubble up when sprinkled into the skillet).
• Meanwhile, place 1 chicken breast in a 1-gallon resealable plastic bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound the breast until about 1/4 inch thick. Remove to a plate and repeat with the 2nd breast. Reserve the resealable plastic bag.
• Add the flour, 1/2 teaspoon of salt and 1/2 teaspoon black pepper to the same bag and shake to combine. Add 1 breast at a time and shake to coat.
• Beat the eggs in a medium shallow bowl. In another medium shallow bowl, combine the panko with both sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder and cayenne. Stir to combine.
• Dip each floured breast in the egg, coating both sides and then dredge in the panko, pressing to help the crumbs adhere. Return the breaded chicken to the plate.
• Carefully lower the chicken in the hot oil and cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while you make the salad.
• For the salad: Combine the lemon zest and juice, olive oil, vinegar, Dijon, honey and 1/4 teaspoon pepper in a medium bowl. Whisk together.
• Halve the fennel lengthwise, cut out and discard the core, then thinly slice the fennel crosswise into half-moons and tear the fronds into pieces. Add both to the bowl.
• Halve, core and thinly slice the apple. Add to the bowl along with the walnuts and parsley. Toss and taste for seasoning.
• Remove the chicken from the oven, place on a platter then mound the salad on top. Serve right away.

CRISPY CHICKEN STRIPS WITH SALAD

Steps:

• Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
• Photograph by Antonis Achilleos

CRISPY CHICKEN SALAD

Steps:

• Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
• Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
• Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.

CRISPY CHICKEN SALAD

Steps:

• In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool. , For dressing, in a small bowl, whisk the oil, vinegar, salt, hot pepper sauce and remaining sugar. , In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Pour dressing over salad; toss to coat. Break apart sugared almonds; sprinkle over salad.