So one I had came home from a meeting and realized that I had an entire pan of Dillon's Fried Chicken, and that nobody wanted to take. Yes, they have taken a couple of pieces, but I thought you have to be crazy to pass up an entire pan. So anyway, unsure of what I was going to do, I thought it would be nice to save some throughout the week and eat it for lunch. Instead, I recall watching an episode of Southern at Heart, and noticed that Chef Damaris Phillips had made a Fried Chicken Salad. To be honest, I was going to use her recipe, but I was a little low on cash, and so I just used what I got. Life of a college student.You'll need
- Dillon's fried chicken, both white and dark. 16-24 pieces.
- Four cups of Mayo (I used Kraft with olive oil. If you're southern, I recommend Duke's)
- 3-4 tablespoons of Marzetti, Honey-Dijon dressing.
- Two celery stalks, spit and cut.
- 1/4 Cup of Bread and Butter Pickle Relish.
- 1/2 tablespoon of Ground Red Pepper.
- Salt and Pepper to taste.
* Bread and Butter Pickle Relish has a homestyle taste than regular pickle relish. To save you from more work, DO THIS THE NIGHT BEFORE. Start off by taking six to eight Bread-and-Butter stacks, and stack them together accordingly. Don't worry if they're not neat and match shape. With a knife, diced them. If you don't want to go through the work of cutting, you can use a standard food processor.
1. Start off by letting your chicken refrigerate overnight. Don't be a shame to grab a couple of pieces to munch on. In the mean time, this would be the perfect time to prepare the relish. See above.
2. Debone all the meat and skin from the chicken and place the edible parts in a large bowl. I started with all of the legs, then the thighs, then the wings. Discard all bones. (Yes, I included the skin in the salad)
3. Take apart the meat from the chicken breast and with a knife, slice it so that they are in thick, diced chunks. Discard the bones.
4. Along with the chicken in the bowl, mix together the mayo, dressing, relish and celery, along with a pinch of ground mustard and red pepper. Stir together so that everything is evenly coated. If you want your chicken salad to be a bit more creamier, add more mayo depending on your desire.
5. Salt and Pepper according to your taste.
*You may add sliced almonds if you wish. The longer you let your salad refrigerate, the better it will taste.
Serve on croissants with lettuce and Bread-and-Butter chips.
Instagram and Twitter: @RonaldAtkinson9
