Fried Buttermilk Beer Chicken Salad With Sriracha Honey Vinaigrette Recipe

INGREDIENTS:

For the Chicken:

• 4 boneless skinless chicken thighs
• 1 tbs kosher salt
• ½ sweet white onion, sliced
• ¾ cups buttermilk
• 6 ounces pale ale
• 2 tsp sriracha
• 2 cups flour
• 2 tbs brown sugar
• 2 tsp chili powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper
• canola or peanut oil for frying

For the Salad:

• 2 heads red leaf lettuce, chopped
• 1 large avocado, diced
• ½ cup pomegranate seeds
• 8 wt oz Burrata Cheese (or goat cheese)
• Sriracha Honey Vinaigrette
• ¼ cup honey
• 1 tsp sriracha
• 2 tsp apple cider vinegar
• 3 tbs olive oil

INSTRUCTIONS:

1. Arrange the chicken in an even layer in a large baking pan.
2. Sprinkle evenly with kosher salt, top with sliced onions.
3. In a small bowl whisk together the buttermilk, beer and sriracha, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
4. In a medium sized bowl stir together the flour, brown sugar, chili powder, onion powder, salt, pepper, and cayenne.
5. One at a time remove the chicken pieces, dredge in the flour mixture then gently re-dip in the buttermilk/beer marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a wire rack that has been set over a baking sheet.
6. Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
7. Preheat oven to 200.
8. Add the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
9. Working in batches fry the chicken until golden brown and cooked through (between 4 and 8 minutes each, depending on the thickness of the chicken)
10. Once each piece is done, place on a wire rack over a baking sheet in the oven to keep warm. Slice the chicken.
11. In a small bowl whisk together the honey, sriracha and vinegar. While whisking vigorously, slowly add the olive oil until well combined.
12. Add chopped lettuce, pomegranates, and avocado to a large bowl, toss to combine.
13. Top with burrata cheese and sliced fried chicken, drizzle with dressing.

Source:The Beeroness

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