1. In shallow dish or pie pan, combine buttermilk and hot pepper sauce.
2. In separate shallow bowl, combine flour and salt.
3. Dip chicken into buttermilk and coat with flour. Dip again in buttermilk and roll again in flour.
4. In deep skillet, heat 1/4 inch oil until almost smoking.
5. Carefully add chicken to hot oil and cook 5 minutes or until deep golden brown.
6. Drain on paper towels. And allow cooling.
To Serve:
7. In large salad serving bowl, toss salad mix, tomato wedges, and ranch dressing. Top with chicken. |
