Crispy Buffalo Chicken Salad

Chicken Strips marinated in buttermilk and hot sauce. Then in flour with Mae's Seasonings Smoked Jalapeno. This is served with our Jalapeno Ranch dressing.

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Prep Time 10

Cook Time 15

Marinating Time: 3

Total Time 3 25

Course Lunch, Main Course

Cuisine Mexican

Servings 2

Ingredients

Chicken:

2 chicken breasts, cut into 4 slices each or 8 chicken tenders
1/2 cup buttermilk
2 tbsp hot sauce

Buffalo Sauce:

1/3 cup hot sauce
3 tbsp butter
2 tbsp honey
1/2 tsp Worcestershire sauce

Flour Mixture:

1 cup all purpose flour
1/2 cup cornstarch
2 tsp Mae’s Seasonings Smoked Jalapeno
1 tsp smoked paprika
1 tsp salt
1/2 tsp baking soda
1 egg
1 tsp milk
oil, for frying

Salad:

Iceburg lettuce, cut into bite sized pieces
diced tomatoes
sliced green onions
shredded cheddar cheese
Jalapeno Ranch (see below)

Instructions

Chicken: In a small bowl, mix together the buttermilk and hot sauce and toss well with the chicken. Let marinate in fridge for at least 3 hours.
Meanwhile, make the jalapeno ranch while chicken is marinating.
In a wide bowl, mix together flour, cornstarch, Smoked Jalapeno, paprika, salt, and baking soda and set aside. In another bowl, mix together egg and milk. Take the chicken out of the marinade and place in egg mixture then in flour mixture.
Heat oil in a large frying pan; once pan is hot start cooking the chicken until browned, about 5 minutes per side.
In a small pot on medium - low heat, mix together all ingredients for the buffalo sauce. Once butter has melted toss with the chicken.
On 2 serving plates, place lettuce, diced tomatoes, green onions, and cheese. Top with chicken and serve with Jalapeno ranch.