Source: Powerhouse Productions / Powerhouse Productions
Image courtesy of Chef Jernard Wells
Ingredients:
For Feta Blue Cheese Ranch Dressing:
1 Tbs fresh minced dill
2 cups butter milk
½ cup sour cream
4 Tbs crumbled feta cheese
4 Tbs crumbled blue cheese
Salt to taste
Pepper to taste
For Flour Seasoning Blend:
2 Cups AP flour
2 Tbs corn starch
1 tsp salt
2 tsp black pepper
1 Tbs onion powder
1 Tbs garlic Powder
1 tsp Chili Powder
Pinch of cayenne pepper
For Hot Chicken Sauce:
3 Tbs butter
1 cup brown sugar
1 Tbs Chili Powder
1 tsp cayenne pepper
1Tbs onion powder
1 Tbs garlic powder
1 cup hot sauce
Instructions
For Dressing:
1. Place minced dill in a large bowl, add the butter milk, 2 Tbs of the feta cheese,
2Tbs of blue cheese, salt, pepper and mix well.
2. Once all ingredients are incorporated set dressing aside in the refrigerator to stay cold.
For Flour Spice Blend:
1. In a medium size bowl add the flour, corn starch ,salt , black pepper, onion powder,
garlic powder, chili Powder, and cayenne pepper.
2. Mix well until all dry ingredients are evenly mixed, and set aside
For Chicken:
1. Place chicken chunks in a large bowl, pour and cover with the pickle juice making sure
all chicken is covered with the juice.
2. Allow the chicken to marinate for at least 30 minutes.
*note chicken can marinate up to 24 hours**
3. Remove chicken from the marinade and place in another glass bowl.
4. Pour the seasoned flour mixture over the chicken, mixing and making sure all the pieces
are coated with flour.
5. Place a large skillet filled ¾ the way full with cooking oil over medium high heat, once
oil is hot, place the chicken chunks into the oil and cook for 3-4 minutes until chicken
golden brown.
6. Remove from skillet and place on a
For Sauce:
1. Next place a medium saucepan or skillet over medium high heat, add the butter, brown
sugar, chili powder, cayenne pepper, onion powder, garlic powder, mix well. Add the hot
sauce and continue to mix until all ingredients are evenly mixed.
2. Add the chunked chicken into the sauce and make sure it completely coated.
3. Next, place lettuce into a bowl and drizzle 2 -3 table spoons of the ranch dressing over
the salad and toss until all the mixed greens are coated with the dressing.
4. Lay the eggs onto the salad , add the corn, cherry tomatoes, and the turkey bacon.
Add the chicken, pour the salad with dressing onto the salad, and top with blue cheese and feta cheese, toss and serve.
