buttermilk fried chicken and berry salad with raspberry-hot honey vinaigrette
Ingredient list
Raspberry-Hot Honey Vinaigrette:
1 pint Always Fresh raspberries
3 Tbsp hot honey
1 tsp fresh thyme leaves
1 tsp Dijon mustard
¼ cup Champagne vinegar
¾ cup extra virgin olive oil
6 chives, finely chopped
Coarse salt and freshly ground black pepper, to taste
Buttermilk Fried Chicken:
½ cup milk
1 cup all-purpose flour
2 large eggs, whisked
3 cups cornflakes, finely crushed
1½ tsp garlic powder
1½ tsp onion powder
2 8-ounce boneless, skinless chicken breast, cut in half horizontally
Canola oil, for frying
Coarse salt and freshly ground black pepper, to taste
Berry Salad:
⅓ cup Always Fresh blueberries
⅓ cup Always Fresh raspberries
⅓ cup Always Fresh blackberries
1 5-ounce container spring salad greens
4 ounces blue cheese, crumbled
1 avocado, cut into cubes
½ cup Hot Honey-Raspberry Vinaigrette, see recipe
¼ cup toasted pepitas
2 sprigs purple basil, leaves picked
Hot honey, for garnish, optional
Coarse salt and fresh ground black pepper, to taste
Instructions:
For the Raspberry-Hot Honey Vinaigrette:
- Using a blender or the bowl of a food processor fitted with a blade attachment combine raspberries, honey, thyme, mustard and vinegar and process until smooth. Gradually add the olive oil through the feed tube. Add chives and season with salt and pepper. Store refrigerated in a jar or airtight container.
For the Buttermilk Fried Chicken:
- Place the milk, flour, eggs and cornflakes in separate shallow bowls. Season the milk, flour and eggs with ½ teaspoon garlic powder and ½ teaspoon onion powder each and salt and pepper, mixing to combine. Working with one chicken breast at a time, dip the chicken in milk, flour, egg and cornflakes to thoroughly coat, allowing any excess milk or egg to drip off.
- Line a plate with paper towels. Heat a large saucepan filled with two inches of oil over medium high heat to 350° F. Fry chicken until crispy, golden brown and an instant read thermometer registers an internal temperature of 165° F, about 6 minutes per side. Transfer to prepared plate to drain, tent with foil to keep warm.
For the Berry Salad:
- Using a large bowl combine the blueberries, raspberries, blackberries, salad greens, blue cheese and avocado. Season with salt and pepper and toss with ½ cup Hot Honey Raspberry Vinaigrette.
To Serve:
- Place the dressed salad on a large serving platter. Slice chicken breast into strips and place on top of greens. Sprinkle salad with pepitas and basil leaves, drizzle hot honey over chicken, if desired. Serve additional dressing on the side.
