Monday, April 11, 2011

Chicken Tender Salad

Peanut Oil for Frying

2 Pounds Chicken Breast; Cut into strips
3 Eggs
3 Cups Seasoned Panko Bread Crumbs
1 Cup Flour
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
1/2 Teaspooon Pepper

1 Bag Salad Mix; washed & drained
1 Tomato; diced
1/2 to 1 Cup Shredded Cheddar Cheese

Add about 2 inches of Peanut Oil to a Dutch Oven and heat to 350 Degrees. 

Add the Eggs to a pie plate & whisk. 

In second pie plate add the Panko Bread Crumbs. 

In a third pie plate add the Flour, Garlic Powder, Cayenne Pepper, Paprika, Salt and Pepper ~ mix to combine. 

Dredge the chicken in the flour then into the eggs & finally the bread crumbs.   Fry in batches for 4-7 minutes or until done... The cooking time will vary... depending on how thick you cut the chicken strips.   

In a large bowl add the salad mix, tomato, cheddar cheese, croutons & chicken tenders.  Toss to combine.  Serve with your favorite dressing.


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