Southern Fried Chicken & “Corn” Bread Salad with Ranch Dressing

By Camille Macres in  Paleo Quick Tips Videos, Poultry, Recipes, Salads

Back in my private chef days in Santa Barbara, I used to make a fried chicken and cornbread salad reminiscent of one they made at restaurant called Tupelo Junction. It was a crowd favorite.

 

 

 

Southern Fried Chicken & “Corn” Bread Salad with Ranch Dressing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Serving Size: 6

Southern Fried Chicken & “Corn” Bread Salad with Ranch Dressing

Ingredients

    Fried Chicken:
  • 2 pounds sliced chicken breasts or tenders
  • 2 cups coconut, almond or whole milk
  • 2-3 tablespoons hot sauce
  • 1-2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 eggs
  • 1-2 cups Otto's Cassava Flour
  • 2 tablespoons all purpose seasoning (I found a coffee rub at Trader Joe's that was yummy)
  • 1/2 teaspoon salt per cup of flour
  • 2-3 cups Fatworks Beef Tallow & Duck Fat Blend
  • "Corn" Bread:
  • 1 cup almond flour
  • 1 cup Otto's Cassava Flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 6 eggs
  • 1/2 cup cold Fatworks Leaf Lard
  • 1/4 cup honey
  • 1 cup coconut milk
  • Ranch Dressing:
  • 1 cup homemade aioli or paleo mayo
  • 1/3 cup water
  • ¼ cup fresh dill
  • 2 teaspoons lemon juice
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon pepper
  • salt to taste
  • For salad:
  • Mixed baby greens or arugula
  • dried cranberries
  • pumpkin seeds
  • avocado (optional)

Instructions

    Fried Chicken:
  1. Combine milk, lemon juice, hot sauce and salt in a large bowl and stir. Add sliced chicken and stir well. Cover and chill for at least an hour and up to 8.
  2. Preheat beef tallow/duck fat combo to 350 degrees. Its not necessary for chicken to be fully submerged when it fries, but you will want at least 1 1/2 inches of melted fat.
  3. While cooking fat heats, bread chicken. Mix flour with salt and seasoning on a plate or shallow bowl. Whisk egg in another bowl. Remove one piece of chicken from buttermilk at a time and remove excess. Dredge in flour, then egg, then back in flour.
  4. Fry chicken pieces in fat, being careful not to overcrowd. Turn when nice and golden, 5-7 minutes per side. Drain on a paper towel.
  5. "Corn"Bread:
  6. Preheat the oven to 350 degrees. Grease a cast iron skillet well and warm in oven. Blend all the dry ingredients in a bowl. Add all the wet ingredients to the dry ingredients and blend well.
  7. Pour the batter into the cast iron skillet and bake for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean or it springs back to the touch.
  8. Ranch Dressing:
  9. Add all ingredients to blender and mix until well combined. Can whisk by hand, but chop
  10. dill small first.
  11. To assemble:
  12. Start with greens then top with cranberries, pumpkin seeds and avocado. I personally love to toss this salad in a bit of balsamic vinaigrette (not shown in video and not necessary but I like the extra tang). Top with chopped fried chicken pieces of bread and drizzle with ranch dressing.
https://paleokitchen.tv/blog/southern-paleo-fried-chicken-and-cornbread-salad/

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