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Onion-Crusted Fried Chicken Salad from Commander's Palace Recipe

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This recipe for Onion-Crusted Fried Chicken Salad from Commander's Palace, by , is from May Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Rita May

Category:
Category:

Ingredients:  
Ingredients:  
6 med chicken breast halves
salt and pepper
1c buttermilk
1 1/2 medium onions, 1 cut in dry small dice, 1/2 sliced very thin
1/4c cider vinegar
2 med cucumbers , peeled, seeded and sliced 1/4inch thick
1/4t red pepper flakes
3c flour
3c shortening or oil for frying
2 small heads lettuce, trimmed, washed, halved and cored
Blue Cheese dressing(use commander palace homemade recipe)
2 roasted red peppers sliced
1/4 lb blue cheese, crumbled

Directions:
Directions:
Cut each chicken breast half into three long strips. Place the chicken pieces in a large bowl, season with salt and pepper, add the buttermilk, stir,and refrigerate for an hour or two.

Place the onion slices, vinegar, cumbers, pepper flakes and additional salt and pepper in a small town. Toss to combine and set aside for the cucumbers to marinate.

Place the flour, diced onion and some salt and pepper in a large bowl and mix with your hands just enough to coat the onion with flour, but don't allow the onions to stick together.

Now coat the marinated chicken. Take a piece at a time with one hand, shake off excess liquid and place it in the flour mixture. With your other hand, press the chicken with your knuckles so the onion adheres, the flatten out the chicken. Shake off excess and repeat with remaining chicken.

In a large, heavy pot, heat the shortening or oil to 350 on a deep-fry thermometer. Gently place about 8 strips of chicken in the pot and cook for 3-4 minutes or until the bottom starts to brown. Turn the chicken over and cook until the pieces are golden brown and begin to float, another 2-3 minutes. Transfer the cooked chicken to a rack that has a sheet pan as an underliner. Repeat until all the chicken is fried.

Serve with marinated cucumber at the bottom of each plate, place a lettuce wedge in the center and 3 pieces of chicken on each side of the lettuce. Drizzle blue cheese dressing on top of each sad place roasted pepper strips on top and sprinkle with the crumbled blue cheese

 

 

 

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