FRIED CHICKEN AND WATERMELON SALAD

July 16, 2020

 

Ingredients
For the fried chicken:
Arbequina Extra Virgin Olive Oil for frying
4 (6-ounce) boneless chicken breasts, cut into 6 strips
1 cup buttermilk
¼ cup flour
1 cup cracker meal
Pinch sea salt
Pinch ground black pepper

 

For the salad:
¼ cup Red Barrel Aged Wine Vinegar
½ cup Basil Olive Oil
2 pinches sugar
Pinch salt
Pinch white pepper
¼ red watermelon, seeded and cut into 1-inch cubes
4 cups baby arugula, loosely packed
8 ounces goat cheese
½ cup pecans, toasted
1 pint grape tomatoes
1 tablespoon chopped mint

 

Directions
Cover bottom of large skillet with Arbequina EVOO, to a depth of 1/2 inch, and heat over medium-high heat.
Meanwhile, in a shallow dish or bowl, combine chicken and buttermilk. In a separate shallow dish or bowl, whisk together flour, cracker meal, salt, and pepper. Dredge buttermilk-soaked chicken in flour mixture, shaking off excess. Fry in Arbequina EVOO until cooked through. While chicken cooks, in a small bowl, whisk together Red Barrel Aged Wine Vinegar, Basil Olive Oil, salt, sugar, and pepper. Toss remaining ingredients together to make salad and serve with fried chicken on top.

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