Fried Chicken Salad

Name: Fried Chicken Salad
Ingredients: 1 3- to 4-pound chicken, cut up and skinned; Juice 1 lemon; 1 teaspoon Creole pepper (or substitute chili powder); Coarse salt to taste; Flour for dredging; Vegetable shortening for deep frying; 1 cup mayonnaise (preferably homemade); 1 tablespoon fresh thyme (or half teaspoon dried); 1 tablespoon fresh tarragon (or half teaspoon dried); 1 jalapeno chili, minced; 6 scallions, chopped; Freshly ground pepper to taste; 3 tablespoons olive oil; 1 tablespoon tarragon vinegar; 1 small head red-leaf lettuce (or bibb or Boston)

15 ingredients

10 steps

Ingredients

1 3- to 4-pound chicken, cut up and skinned
Juice 1 lemon
1 teaspoon Creole pepper (or substitute chili powder)
Coarse salt to taste
Flour for dredging
Vegetable shortening for deep frying
1 cup mayonnaise (preferably homemade)
1 tablespoon fresh thyme (or half teaspoon dried)
1 tablespoon fresh tarragon (or half teaspoon dried)
1 jalapeno chili, minced
6 scallions, chopped
Freshly ground pepper to taste
3 tablespoons olive oil
1 tablespoon tarragon vinegar
1 small head red-leaf lettuce (or bibb or Boston)

Directions

1

Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
2

Heat the shortening until smoking.
3

Season the chicken pieces with salt and dredge them lightly with flour.
4

Fry until golden brown and drain on paper towels.
5

Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions.
6

Season to taste with salt and pepper.
7

Mix the olive oil and vinegar in a separate bowl and season.
8

Toss the lettuce leaves in the dressing and arrange on a platter.
9

When the chicken is cool enough to handle, cut it in slices.
10

Coat with the mayonnaise and place in the center of the lettuce leaves.