Fried Chicken and Watermelon Salad

Photo by Jennifer Hitchcock

4 Servings

    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.
  • From chef Frank Lee of Maverick Kitchens, Charleston, SC

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