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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