Buffalo Chicken Tender (Salad)
I love disguising unhealthy food into healthy food. Like fried chicken on top of a salad. Bowl season is about saluting to the end of tailgate food and I can’t imagine a better, more “Ashton” dish.
1 lb. chicken tenders or 1 lb. chicken breast cut into thin strips
1 quart buttermilk
3/4 cup (or however much you’d like) hot sauce, we used Frank’s
2 tablespoons Old Bay
2-3 teaspoons salt, divided
2-3 cups of all purpose flour
1 quart vegetable oil
1 stick unsalted butter, melted
1 head bibb lettuce, torn
1 head fennel with fronds, sliced thinly by hand or a mandolin
1 lemon, juiced
2 tablespoons extra virgin olive oil
Place chicken in a large bowl and cover with buttermilk, ¼ cup hot sauce, Old Bay and 1 teaspoon or so of salt. Let the mixture marinate at least 15 minutes but can be a few hours.
In a second bowl add flour, a teaspoon or so more of salt and remaining tablespoon of Old Bay. Heat oil in a large Dutch oven to 365° F. A good trick is to take the bottom of a wooden spoon, insert into the oil and if it bubbles (wood retains water!), you’re good to go.
Shake chicken from buttermilk and dredge in flour then add to oil. Repeat for all tenders and fry until chicken is golden and browned, about 7-8 minutes, turning as needed. Remove to a paper towel lined plate and season with salt, to taste.
Whisk together melted butter and remaining ½ cup hot sauce. Dip slightly cooled tenders in buffalo sauce and set aside.
In a large bowl, mix bibb lettuce, fennel, lemon juice and olive oil. Season with salt (I know it seems like a lot!) and serve under tenders.