Buttermilk Chicken Salad

Prep Time: 10; Marinate Time: 8 hours; 

Cook Time: 20 minutes; READY IN: 8.5 hours

Fried Chicken Ingredients:
2 large chicken breasts, each cut in half
2 cups buttermilk
1/2 onion, sliced
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/2 teaspoon paprika
2 teaspoons cayenne pepper, divided
2 cups flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
2 cups vegetable oil

Salad Ingredients:
2-3 cups chopped romaine lettuce
1 navel orange, peeled and sliced
1 tomato, seeded and chopped
ranch dressing, optional

Directions:
In a medium bowl, combine the buttermilk, onion, parsley, thyme, tarragon, paprika, and 1 teaspoon cayenne pepper.  Mix together and submerge chicken breasts.  Cover and let sit in fridge for about 8 hours.

Remove chicken from buttermilk and set aside on a plate.

In a shallow dish, combine flour, garlic powder, onion powder, remaining 1 teaspoon cayenne pepper, salt, and pepper.  Mix well.

Dredge chicken in flour mixture and coat well.  Set aside.

In a large cast iron skillet, heat the vegetable oil under medium high heat.  You'll know it's hot enough when a bit of flour sizzles quickly when added.

Add 2 chicken breast halves at a time and fry for about 7-9 minutes per side, or until cooked through.  Place cooked chicken on paper towel-lined plate and cover with foil.  Repeat with remaining 2 chicken breast halves.

To assemble the salad, combine the romaine lettuce, tomato, and navel orange.  Toss well.  Slice up chicken and place atop lettuce.  Drizzle salad dressing.

Comments:
Recipe from my bf likes it so it must be good.
I like spicy salad dressing with this dish.