Fried Chicken and Watermelon Salad

Fried Chicken and Watermelon Salad
Serves: 4
For Fried Chicken
  • high-heat frying oil, such as grapeseed oil
  • 4 x 6 oz boneless chicken breasts, cut into 6 strips each
  • 1 cup buttermilk
  • ¼ cup all-purpose flour
  • 1 cup cracker meal
  • pinch sea salt
  • pinch ground black pepper
For Salad
  • ¼ cup merlot vinegar
  • ½ cup extra virgin olive oil
  • 2 pinches sugar
  • pinch salt
  • pinch white pepper
  • ¼ red watermelon, seeded and cut into 1-inch cubes
  • 4 cups baby arugula, loosely packed
  • 8 oz goat cheese
  • ½ cup pecans, toasted
  • 1 pint grape tomatoes
  • 1 tbsp chopped mint
  1. Cover bottom of large skillet with oil, about ½ inch deep, and heat over medium-high heat.
  2. In a shallow dish or bowl, combine chicken and buttermilk.
  3. In a separate shallow dish or bowl, whisk together flour, cracker meal, salt, and pepper. Dredge buttermilk-soaked chicken in dry mixture and fry in oil until cooked through.
  4. In a small bowl, whisk together vinegar, oil, salt, sugar, and pepper. Toss remaining ingredients together to make salad and serve with fried chicken on top.