Fried Chicken

Fried chicken, cornbread muffins, shaved vegetable salad, green chile dressing

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585 cal

35 min

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Recipe Ingredients

  • (a) chicken breast, marinated cauliflower
  • (b) buttermilk marinade
  • (c) foil cups
  • (d) cornbread batter
  • (e) shaved brussels sprouts, shaved asparagus, red onion
  • (f) arugula
  • (g) tomatillo dressing
  • (h) herbed flour

Equipment Needed

  • skillet or saute pan
  • baking tray
  • plate for dredging
  • plate with paper towel
  • mixing bowl
  • salad tongs
  • tongs for chicken
  • serving spoon

Recipe Directions

  1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 350 degrees fahrenheit.
  2. Cut open the package of chicken (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Pour the buttermilk marinade (b) over top and let the chicken marinate while you prepare the muffins and salad.
  3. Place the foil baking cups (c) on a baking tray. Open the package of cornbread batter (d) and stir. Spoon the cornbread batter into the baking cups until each cup is about 3/4 full. (You should have enough batter to make 1 muffin / person). Place the baking tray into your 350 degree oven and bake for 29 minutes.
  4. While the muffins are baking, add the vegetables (e) and arugula (f) to a mixing bowl. Season with a pinch of salt and pepper. Add 3/4 of the tomatillo dressing (g) to the bowl. Toss the salad and set aside.
  5. When the muffins have been in the oven for 15 minutes, it is time to “dredge” the chicken. Pour about 1/4 of the flour and herbs (h) over the chicken breasts, flip the chicken over and pour another 1/4 of the flour and herbs over top. Press the chicken down so that the flour coats the chicken. Repeat this process with the remaining flour & herbs until the chicken is completely coated.
  6. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add oil to coat the bottom of the pan with 1/4 inch of oil. Gently place the chicken in the skillet (be careful of hot oil splattering). Cook for 2 minutes, checking occasionally that the chicken is not burning, then flip over and cook the other side for 2 minutes. Then place the skillet of chicken in your 350 degree oven and bake for 7 minutes.
  7. When the cornbread muffins have finished baking, remove them from the oven and let them cool.
  8. When the chicken is ready, transfer to a plate lined with paper towel to rest. Remove the muffins from the baking cups and place on your serving plates.
  9. Serve the salad beside the muffins and place the chicken breast beside the salad. Serve the remaining tomatillo dressing on the side for dipping the chicken if you wish.
Madison & Rayne Did You Know?

Beverage Pairing

Dry Hard Cider

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