NOTES
- This recipe was inspired from a recipe in Taste of Home but modified to suit our tastes.
- This makes great leftovers so cook enough chicken to save some for lunch the next day.
- If you have kids and they're not big salad eaters, cut one of the chicken breasts into small pieces then season and cook with the larger pieces to make chicken tenders. Chop up their veggies and serve with Ranch dipping sauce.
- 1/2 c. flour
- 2 1/2 tbsp paprika
- 2 tsp brown sugar
- 3 tsp garlic powder
- 1 tsp seasoned salt
- 1/8 tsp cayenne pepper
- 1 egg
- 1 cup bread crumbs
- 4 boneless chicken breasts (about 4 oz. each)
- Mixed greens or lettuce of choice
- Vegetables of choice - we used tomato, cucumber, carrot, avocado
- Shredded cheddar cheese
- Ranch salad dressing
- Oil, for cooking chicken
1. In a shallow bowl, mix flour with the seasonings.
2. In another shallow bowl, beat egg with 2 tbsp water.
3. Place bread crumbs in a third shallow bowl.
4. Heat a large frying pan and coat bottom with 1/2 inch of oil.
5. One at a time, taken chicken breasts and place in flour mixture and shake off excess.
6. Dip in egg mixture then into breadcrumbs and fry over medium heat until browned on both sides. Remove to a paper plate covered in paper towels and cool slightly. Slice the chicken into small pieces.
7. Assemble salads with lettuce, veggies, breaded chicken and Ranch.
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