About the Recipe
The buttermilk marinade does double duty here. It tenderizes the chicken and gives you that tangy flavor, plus it helps the coating stick like glue. I mix cornstarch and rice flour into the panko because they create this incredibly light, crispy crust that doesn't get soggy. Fried chicken isn't exactly health food, so I lightened it up by using boneless, skinless chicken breasts and a light panko coating. The honey mustard dressing is pure indulgence, sub a lighter mayo or greek yogurt for a lower fat version. The pickled red onions add this sharp bite that keeps the whole thing from feeling heavy. Make sure your oil temperature is right. If it's too hot, the outside burns before the inside cooks through.
Ingredients
2 boneless skinless chicken breasts, pounded to 1/2" soaked in buttermilk
1 cup panko
2 T corn starch
2 T rice flour
2 tsp salt
1 tsp pepper
4 cups washed and rinsed lettuces of your choice
4 radish cut into sticks
1 orange pepper sliced thin
4 green onions sliced on a bias
1/2 cup mayonnaise
1/4 cup yellow mustard
1/4 cup honey
juice of 1-2 lemons
salt and pepper to taste
pickled red onions
Preparation
Step 1
Combine the panko, cornstarch, rice flour, salt and pepper. Dip buttermilk soaked chicken breasts in flour then back in buttermilk, then panko until fully covered. (It you do not have buttermilk; flour, then dip in egg and then panko mixture.) Let chill in the refrigerator 20-30 minutes.
Step 2
Divide lettuce and vegetables onto 2 plates. Whisk the mayo, mustard, lemon juice, and honey together. add salt and pepper to taste.
Step 3
Heat neutral oil to medium hot in a skillet. Once water sizzles when sprayed on, drop the chicken breasts carefully into the oil. fry 4 minutes each side until cooked through. Transfer to a cutting board to cool slightly. Slice. Place on sliced breast on each salad. Top with honey mustard and pickled red onions.