Put chicken along with 1/2 cup buttermilk and hot sauce in sealable bag. Toss and gently massage to get good coverage. Place in fridge and let marinate for 2 hours.
Make dredge by combining all dry ingredients in the "Chicken Strips" section of the recipe.
Pour buttermilk marinade into a 2nd dreding dish. Do NOT dry the chicken strips - dredge them in the flour mixture and then to the buttermilk and then back to the flour mixture.
Bring enough oil to deep fry chicken to 350 degrees F. Fry the tenders for 4-5 minutes - until golden brown. Remove from oil and drain. Tenders can cool while you prepare the rest of the salad.
Follow the instructions on the dressing packet but add hot sauce to taste - I usualy add until the dressing turns a nice light orange color.
Toss the lettuce in enough dressing to coat and then portion to plates. Top other ingredients ending with the chicken strips. Serve with additional dressing on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1394g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1055 (56%)|
|Amt Per Serving||% DV|
|Total Fat 117.2g||156 %|
|Saturated Fat 20.1g||101 %|
|Monounsaturated Fat 36.4g|
|Polyunsanturated Fat 50.7g|
|Cholesterol 160.3mg||49 %|
|Sodium 3185.9mg||110 %|
|Potassium 1379.4mg||36 %|
|Total Carbohydrate 161g||47 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 152.1g|
|Protein 51.1g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1876
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