Ingredients:

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil for frying
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

  1. In a bowl, season the flour with paprika, salt, and pepper.
  2. In another bowl, beat the egg and mix it with buttermilk.
  3. In a third bowl, place the breadcrumbs.
  4. Dredge each chicken tender in the flour mixture, then dip into the egg mixture, and finally coat with breadcrumbs.
  5. In a skillet, heat oil over medium-high heat until shimmering.
  6. Carefully add the chicken tenders in batches. Cook for 5-7 minutes on each side or until golden brown.
  7. Drain on a paper towel-lined plate.
  8. Whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
  9. In a large bowl, toss mixed greens, tomatoes, cucumber, onion, and feta cheese. Drizzle with dressing.
  10. Slice the fried chicken into strips and place on top of the salad. Serve with extra dressing on the side.