Fried Chicken With Honey Mustard Vinaigrette

Recipe Ingredients

2		Boneless skinless chicken
		Breast
2		Boneless - skinless thighs
3 tablespoons	45ml	Honey
3 tablespoons	45ml	Dijon mustard
2 teaspoons	10ml	Kosher salt divided
1/2 teaspoon	2.5ml	Black pepper
1/8 teaspoon	0.6ml	Ground red pepper
6		Pancetta or bacon
		Peanut oil for frying
1/2 cup	118ml	Low-fat buttermilk
9 cups	990g / 34oz	Mixed lettuces
		Dressing
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Coarsely ground black pepper
1		Red pepper
1/4 cup	59ml	Olive oil

Recipe Instructions

In small bowl combine vinaigrette ingredients, except oil. Whisk in oil until blended set aside. Rinse chicken and pat dry. slice diagonally into 1 inch wide strips.

To make salad, in medium size bowl mix honey, mustard, 1 tea salt pepper. add chicken pieces and turn to coat. Cover and chill until ready to cook In large skillet, cook pancetta over medium heat until crisp.

Drain on paper towels, crumble and set aside. Wipe the skillet with paper towels.

Combine the bread crumbs with remaining salt and pepper. dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmly onto chicken. Pour enough oil into the wiped skillet to measure about 1/4 inch. Set over medium high heat. When oil is hot add the chicken and fry until golden on both sides and firm to touch, adjusting heat as necessary.

Drain the chicken on towels and keep warm while mixing greens.

In large bowl toss the greens with vinaigrette. Divide evenly among 4 serving plates. Arrange chicken on greens sprinkle with crumbled pancetta.

Source:
Better Homes and gardens Mag.

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