TABASCO® FRIED CHICKEN AND WATERMELON ICEBERG LETTUCE SALAD WITH TABASCO® CHIPOTLE BUTTERMILK DRESSING

Ingredients Weight Measure
Buttermilk, divided 3 cups
Salt to taste
TABASCO® brand Garlic Pepper Sauce 1/2 cup
Chicken thighs, boneless, skinless, cut into strips 3 lbs.
Eggs, whole 3 ea.
Pepper to taste
Water 1/2 cup
All-purpose flour 2 cups
Cornflakes, crushed 10 cups
Celery seeds 1/4 cup
Paprika, ground 1/4 cup
Red and yellow seedless watermelon, large dice 32 oz.
Sweet onion, slivered in half moons 2 cups
Olive oil 1/4 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Sour cream 1/2 cup
Celery salt 1 Tbsp.
Onion, minced 3 Tbsp.
Garlic, minced 3 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Cider vinegar 3 Tbsp.
Parsley, minced 3 Tbsp.
Iceberg lettuce, head cut into 6 wedges 2 ea.

Method

  1. To prepare marinade for chicken, combine 1 cup buttermilk, salt and TABASCO® Garlic Pepper Sauce in a nonreactive dish. (Reserve the remaining 2 cups buttermilk for later use.) Add chicken strips, mix well and refrigerate for at least 1 hour.
  2. To coat the chicken, mix eggs with salt, pepper and water in a large bowl. Combine flour with salt and pepper in another large bowl. Combine crushed cornflakes with celery seeds, paprika, salt and pepper in a separate large bowl.
  3. Remove chicken strips from buttermilk and pat to remove excess milk. Place chicken strips in flour mixture, making sure to coat evenly. Shake off any excess flour, place floured strips in egg mixture and coat evenly. Remove strips from egg mixture and remove any excess egg. Roll chicken in cornflakes to coat evenly and place on dish until ready to use.
  4. For the watermelon iceberg lettuce salad, combine the watermelon, onions, salt, pepper, olive oil and TABASCO® Original Red Sauce in a bowl. Toss well, cover and refrigerate until needed.
  5. For the dressing, in a mixing bowl, combine the reserved buttermilk, sour cream, celery salt, minced onions and garlic, TABASCO® Garlic Pepper Sauce, vinegar, parsley, salt and pepper. Mix well, taste for seasoning, cover and refrigerate until needed.
  6. To fry the chicken, in a large skillet, add enough vegetable oil to come about halfway up the side of the pan. Heat oil to 350°F and slowly add coated chicken strips. Do not overcrowd the pan or the oil will overflow. Fry chicken until golden brown on all sides, about 10 minutes.
  7. Remove chicken with a slotted spoon and place on paper towel to drain. Repeat with the rest of the chicken pieces and season with salt and pepper.
  8. To serve, on each of 12 large plates, place 1 wedge of iceberg lettuce and 1/2 cup watermelon salad. Divide chicken between the plates, spoon the dressing around the plate and a little over the chicken.

Yield: 12 servings