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Fried Chicken and Watermelon Salad


For the fried chicken:

High-heat frying oil, such as grapeseed

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

1 cup buttermilk

¼ cup flour

1 cup cracker meal

Pinch sea salt

Pinch ground black pepper

For the salad:

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, to a depth of 1/2 inch, and heat over medium-high heat.
  2. Meanwhile, 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 flour mixture, shaking off excess. Fry in oil until cooked through.
  4. While chicken cooks, 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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