This is another Alton Brown recipe, best chicken salad I have ever had.
Ingredients:
For the Chicken:
1/4 teaspoon of cayenne pepper 1/4 teaspoon of Old Bay Seasoning 1/4 teaspoon of dry mustard 1/4 teaspoon chili powder 4 boneless skinless chicken breasts 2 cups of buttermilk 2 teaspoons kosher salt 1 1/4 cups of canola oil 2 cups of all purpose flower
For the salad:
2 hearts of romaine lettuce 1 red pepper cored, seeded, sliced thin 1/2 red onion sliced thin
For the dressing
5 tablespoons of honey 3 tablespoons of Dijon mustard 2 tablespoons of rice wine vinegar (or white vinegar)
Cut chicken into strips and put it into a zip lock bag. Add spice mixture (no salt) and then the buttermilk. Close bag and make sure there is as little air as possible and that the chicken is completely covered. Refrigerate 24 hours. Place honey, mustard, vinegar in a small bowl and whisk to combine, set aside.
Place lettuce, red pepper, onion in large mixing bowl, set aside
In a 12 inch cast iron skillet over medium heat warm the oil to about 350 degrees Fahrenheit (177 Celsius) Put salt into bag of chicken and shake to combine. Dredge chicken in flour and using tongs place chicken in oil and cook until internal temperate reaches 160 degrees Fahrenheit (71 …
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