Tarragon Salad with Southern Fried Chicken

Tarragon Salad with Southern Fried Chicken

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Tarragon Salad with Southern Fried Chicken
Serves 4-5
By author margaret @ The Right Recipe

Ingredients

for the chicken

  • 4 skinless, boneless chicken breasts
  • 2 tablespoons tarragon vinegar
  • 3 tablespoons buttermilk
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 teaspoon chile powder
  • oil for pan-frying (vegetable or peanut)

for the salad

  • 3 tablespoons buttermilk
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 2-3 sprigs fresh tarragon (leaves chopped)
  • 1 bunch lettuce (romaine or bibb)
  • salt and freshly ground black pepper
  • 1/2 Small red onion (thinly sliced)
  • 1 pint cherry tomatoes (halved)
  • 4 slices bacon (cut into 1/2 inch pieces and cooked until crispy)
  • 2 ears fresh corn, cooked and sliced from the cob (see note above)

Note

Recipe slightly adapted from Salmagundi, by Sally Butcher.

Chicken can be coated with corneal crust, covered and refrigerated for up to one day in advance.

Buttermilk dressing can be made on day in advance.

The best and easiest way to prepare corn on the cob: Preheat oven to 350 degrees. Place whole un-husked cobs directly on the oven rack and bake for about 12 minutes. Let cool a bit then remove the husks. the silks will come off with the husks. This is a great method whether you need two cobs of corn or 20. (You will need to increase cooking time a bit if you fill up the entire oven with corn but it still works brilliantly!)

Directions

for the chicken
1. Trim the chicken and cut each breast into 3-4 pieces lengthwise, then cut each piece in half crosswise. Whisk the vinegar, buttermilk, garlic and salt together in a medium bowl. Add the chicken to the bowl and toss to coat evenly with the buttermilk mixture. Cover and refrigerate for at least an hour and up to 4 hours. If you are in a hurry, cover and leave a room temperature for 30 minutes.
2. In a shallow dish, mix the corn meal with the chile pepper and season with 1/2 teaspoon salt. Coat each piece of chicken with the cornmeal on every side, patting gently to adhere, and set upon a baking sheet or plate in a single layer.
3. Heat a non-stick skillet with about 1/3 inch of vegetable oil over high heat. Pan-fry the chicken in batches, waiting until one side is dark golden brown before turning, until chicken is crispy and brown and cooked through. This will only take 2-3 minutes per side. Remove to a wire rack when done.
for the salad dressing
4. Whisk together the buttermilk, olive oil, vinegar, mustard, sugar, fresh tarragon and salt and pepper. Set aside.
for the salad
5. Layer the lettuce with the onion, tomatoes, corn and bacon. Add the chicken (cut into pieces if you like).
6. Toss and serve with the buttermilk dressing.
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