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CHICKEN - PAN FRY - Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Buttermilk-Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing Recipe courtesy Emeril Lagasse, 2002 (5 Stars) | |
| 2 ears | corn, shucked |
| 3 artichoke hearts, halved | |
| 1/2 | red onion, cut into 1/4-inch thick rings |
| 2 tablespoons | olive oil |
| Salt | |
| freshly ground black pepper | |
| 1 pound | boneless, skinless chicken breasts, cut into 1-inch strips |
| 2 1/2 tablespoons | Essence, plus more for dusting, recipe follows |
| 1 1/4 cups | Homemade Buttermilk, recipe follows |
| 4 cups | vegetable oil |
| 1 cup | all-purpose flour |
| 5 cups | mixed green and red leaf lettuces, washed and patted dry, torn into pieces |
| 1 cup | mixed baby yellow and red grape tomatoes, or halved cherry tomatoes |
| 1 cup | arugula leaves, washed and patted dry |
| 1 | red pepper, roasted, peeled, seeded and cut into 1/4-inch slices |
| Buttermilk Parmesan Dressing, recipe follows Spiced Walnuts, recipe follows Essence (Emeril's Creole Seasoning): | |
| 2 1/2 tablespoons | paprika |
| 2 tablespoons | salt |
| 2 tablespoons | garlic powder |
| 1 tablespoon | black pepper |
| 1 tablespoon | onion powder |
| 1 tablespoon | cayenne pepper |
| 1 tablespoon | dried leaf oregano |
| 1 tablespoon | dried thyme |
| Buttermilk Parmesan Dressing: | |
| 1 large | egg |
| 1 teaspoon | fresh lemon juice |
| 1/4 cup | grated Parmesan |
| 1/4 cup | chopped green onions,, (scallions), green tops only |
| 1 teaspoon | minced garlic |
| 1/4 cup | buttermilk |
| 3/4 teaspoon | salt |
| 1 teaspoon | ground black pepper |
| 1/2 cup | vegetable oil |
| Spiced Walnuts: | |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | chopped fresh rosemary |
| 1/2 teaspoon | Essence |
| 1/4 teaspoon | salt |
| 1 1/2 cups | walnuts |
Directions
Preheat a grill.
Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper. Place on grill and grill until tender. Remove corn from grill and remove kernels from the cob. Remove artichokes from grill and slice into 1/4-inch thick slices. Set all aside.
In a large bowl, toss the chicken with 1 1/2 tablespoons of the Essence. Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.
Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees F.
Combine the flour with the remaining 1 tablespoon of Essence in a paper bag. Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour. Shake to remove any excess breading and place on a plate until ready to fry.
Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste. Divide between 4 large plates and top with the fried chicken and spiced nuts. Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
For the Buttermilk Parmesan Dressing:
Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk, salt, and pepper in the bowl of a food processor and process on high speed for 30 seconds.
With the motor running, add the oil through the feed tube in a slow, steady stream and process until it forms an emulsion.
For the Spiced Walnuts:
Preheat oven to 350 degrees F.
Combine all ingredients in a small bowl and mix well. Spread onto a baking sheet in 1 layer. Place in oven and roast for 10 minutes, shaking pan occasionally. Remove from the oven and cool.
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