Crispy Chicken Mustard Bowl (Print Version)
Crunchy chicken, sweet honey mustard, crisp veggies, gooey cheese, and tortilla strips make one filling, yummy salad.
# Ingredients:
→ Chicken Strips Prep
01 -
About 225 grams of chicken breast, boneless and skinless, sliced into 12 mm pieces
02 -
1 egg, beaten up
03 -
65 grams of regular flour
04 -
24 grams panko or Italian-style breadcrumbs
05 -
3.5 grams of seasoned salt blend
06 -
0.5 grams smoked paprika
07 -
Dash of cayenne
08 -
1 gram ground black pepper
09 -
240 ml canola or other vegetable oil, to fry
→ Salad Setup
10 -
5 cherry tomatoes, cut in half
11 -
1 egg, cooked hard
12 -
200 grams mix of iceberg lettuce, red cabbage, and carrots
13 -
30 grams cheddar, shredded
14 -
20 grams Monterey Jack, shredded up
15 -
30 ml honey mustard sauce
16 -
20 grams crunchy tri-color tortilla strips
# Steps:
01 -
Mix the flour, panko, salt, paprika, cayenne, and black pepper on a plate. Crack the egg in a small bowl and beat it. Put both nearby.
02 -
Slice the chicken horizontally in half, then chop each piece into even strips about 12 mm wide. Dry your strips, dunk each in egg and let the extra drip off, then cover all sides in your breading mix. Want extra crunch? Roll 'em in the coating one more time just before they go in the pan.
03 -
Heat up oil in your 26 cm cast iron pan to 175°C. Drop in the coated chicken, don’t crowd them, and fry a few minutes per side until both edges get browned and the inside hits at least 75°C. Turn with tongs as you go. Move to a rack to cool. Keep frying batches till they're all crispy.
04 -
Toss an egg in a pot with a bit of water to cover. Heat till it simmers, pop on a lid, pull it from heat, and let it chill out for 12 minutes. Cool the egg under running water, take the shell off, and slice it into quarters.
05 -
Start with the lettuce mix spread out on a big plate. Sprinkle over the tomato halves, your quartered egg, and pile on the shredded cheddar and Monterey Jack. Take your fried chicken strips, chop up a bit, and add on top.
06 -
Pour honey mustard over everything, then toss on the tortilla strips. Best served right away so the chicken stays crunchy.
# Notes:
01 -
Don't bread chicken ahead of time or you'll get a soggy crust.
02 -
Keep an eye on oil temp while frying so all the chicken cooks up nice and even.
03 -
Want more? Try avocado, cukes, bell pepper, onion, olives, or some extra Parm on top.