1/2 lb. bacon, fried or microwaved until crisp, then cut into small pieces
3-4 chicken breasts, cut into bite-sized pieces
1 c. milk
seasoned salt
freshly ground pepper
2 c. flour vegetable oil for frying
Instructions
Let chicken pieces soak in milk. Mix salt and pepper with flour. Set aside. Meanwhile, prepare eggs and bacon. Set aside. Prepare salad greens. Tear or cut into bite-sized pieces and put into large salad bowl. Add carrots and set in the refrigerator while you prepare the chicken.
Dip each piece of chicken into the flour mixture and carefully place into hot oil. Fry until golden brown and tender. This should only take about 2-3 minutes per batch. Be careful not to crowd chicken while frying. Drain on paper towels. Remove salad from the refrigerator. Add tomato, bacon, eggs and chicken. Use favorite dressing. Serves 6-8.
Originally Submitted
10/16/2013
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