Chicken Strips
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.
Dressing
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.
Salad
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.
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