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.
"Corn"Bread:
5. 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.
6. 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.
Ranch Dressing:
7. Add all ingredients to blender and mix until well combined. Can whisk by hand, but chop
8. dill small first.
To assemble:
9. 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.