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Fried Chicken and Watermelon Salad



Fried Chicken

High-heat frying oil, such as grapeseed oil

4 six-ounce boneless chicken breasts, cut into 6 strips each

1 cup buttermilk

¼ cup all-purpose flour

1 cup cracker meal

Pinch sea salt

Pinch ground black pepper


¼ cup merlot vinegar

½ cup extra virgin 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


  1. Cover bottom of large skillet with oil, about 1/2 inch deep, and heat over medium-high heat.
  2. In a shallow dish or bowl, combine chicken and buttermilk.
  3. In a separate shallow dish or bowl, whisk together flour, cracker meal, salt, and pepper. Dredge buttermilk-soaked chicken in dry mixture and fry in oil until cooked through.
  4. In a small bowl, whisk together vinegar, oil, salt, sugar, and pepper. Toss remaining ingredients together to make salad and serve with fried chicken on top.
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