![]() (Alternatively, toss the romaine, celery, scallions, blue cheese, and ranch dressing in a large bowl until evenly coated.) Place the chicken on top of the salad and serve. Serve the creamy ranch dressing on the side. ASSEMBLE THE SALAD: Divide the romaine among 6 plates and top with celery, scallions, and blue cheese. ![]() MAKE THE CREAMY RANCH DRESSING: In a large bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, coconut aminos, celery salt, garlic, chives and parsley until smooth. Toss the fried chicken tenders lightly in the butter mixture.Ĥ. In a large bowl, stir together the melted butter and hot sauce. When cool enough to handle, cut the chicken into 1-inch pieces.ģ. Remove to a plate lined with paper towels. Working in batches, if necessary, add the chicken tenders to the pan without crowding and cook until golden brown and cooked through, 3 to 4 minutes per side. In a cast-iron skillet or heavy-bottomed pan, heat the olive oil over medium-high heat until shimmering. Dip the chicken in the eggs and then in the ground pork rinds, shaking off any excess.Ģ. Pat the chicken dry with paper towels and season with salt and pepper. Place the ground pork rinds in a separate bowl or shallow baking dish. MAKE THE BUFFALO CHICKEN: Set up a dredging station: Place the eggs in a large bowl or shallow baking dish and season with salt and pepper. 2 scallions, white and light- green parts only, thinly slicedġ.2 stalks celery, thinly sliced on the diagonal.8 cups chopped romaine lettuce (1½ to 2 heads).½ teaspoon celery salt 1 clove garlic, grated.
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