With crispy, organic oven-fried chicken and buttermilk dressing. Yummy! You start by making the oven fried chicken. It’s a bit time consuming, but worth every minute if you want crunchy deliciousness. If you use a whole, cut up chicken, and only 1 or 2 people are eating dinner, you’ll have enough left over for this salad. I made this chicken last night. We had it with roasted sweet potatoes, sauteed spinach, and baked beans. It was awesome! And now the leftovers are awesome with fennel salad.
For the crispy chicken:
In a large bowl, place organic cut up chicken pieces in enough buttermilk to cover, (make sure to save at least 1/2 cup in the fridge for the dressing). Season with salt and pepper, a tiny bit of paprika, a dash of cayenne, fresh chopped parsley and 1/4 tsp garlic powder. Let this marinate in the fridge for a few hours so the buttermilk can tenderize the meat. If you’ve never had buttermilk chicken, you’ll be amazed at how delicious it comes out.
While the chicken marinates, in a food processor combine 2 cups corn flakes, 1 cup bread crumbs (or 3 pieces of stale bread that you dry out in a low oven), 1/4 cup flour, 1/4 cup parmesan cheese, big pinch of dried basil, 1/4 tsp paprika, and some salt and pepper. Pulse until it looks like bread crumbs. This should be enough for 5-6 pieces of chicken.
Scramble 2 eggs in a bowl and dip the buttermilk coated chicken in the scrambled eggs, and then coat with the corn flake mixture. Discard the remaining chicken marinade. Try to use separate hands for the egg mixture and the crumbs or you end up with crumby coated hands. Place all the pieces on a buttered cookie sheet and drizzle with melted butter.
Bake at 350 for 45 minutes or until crisp and cooked through.
For the salad: thinly chop 1 fennel bulb, being careful to remove the hard triangular core at the center bottom, 1 carrot, 2 cups Napa cabbage, 1/2 cup purple cabbage, and a few stalks of broccoli.
For the dressing, Mix 1/2 cup buttermilk, 3 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 small minced shallot ( about 1 tblsp), 1 tablespoon sugar, 1/2 tsp dry dill, a pinch of cayenne if you like it spicy. Season with celery salt and pepper.
Garnish with some of the pretty fennel tops.