Fried Chicken Summer Salad with Maple Lemon Dressing

Directions

Chicken:

1. Cut the chicken into bite-sized pieces and place it in a sealable container or bag.
2. Whisk together the buttermilk and 2 ½ tablespoons of the N’Orleans Seasoning.
3. Pour the buttermilk over the chicken and marinate in the refrigerator for 2 hours or overnight.
4. In a shallow dish, whisk together the flour and remaining N’Orleans Seasoning.
5. Remove the chicken from the marinade and shake off any excess buttermilk.
6. Dip the chicken in the flour mixture and coat with flour. Shake off any excess and set aside on a baking sheet.
7. Repeat until all the chicken is breaded.
8. In a heavy-bottomed saucepan or skillet, heat enough shortening to reach ½-inch deep oil.
9. Heat over medium-high heat (375°F).
10. Add chicken pieces and fry until they reach an internal temperature of 165°F.
11. Fry in batches to avoid overcrowding the pan.
12. Drain fried chicken on a paper towel-lined baking sheet.

Dressing:

1. In a bowl, whisk together the maple syrup, vinegar, lemon juice, mustard, garlic powder and onion powder until well blended.
2. Drizzle in the oil while whisking until it is blended.
3. Store in a jar in the refrigerator until ready for use.
4. Whisk or shake just before serving.

Salad:

1. Divide the mixed greens, strawberries, blackberries, blueberries, goat cheese and walnuts among 6 dishes.
2. Top each with pieces of fried chicken.
3. Serve with the Maple-Lemon Dressing.