Buffalo Ranch Chopped Salad with Red Hot Breaded Chicken Tenders
1 bag Taylor Farm Buffalo Ranch Chopped Kit
2 boneless, skinless chicken breast halves
1 cup all -purpose flower
3 large eggs, beaten
1 cup bread crumbs
¼ Cup hot sauce
Small garlic clove, minced
Salt and pepper
Add flower to one bowl, beaten eggs to the second bowl and bread crumb the third.
Season chicken with salt and pepper. Taking one breast at a time, dredge the chicken in flower, shaking off the access and then transfer to the egg dish; coat both sides. Lift and allow excess egg to fall prior to transferring to the bread crumb. Layer both sides pressing gently. Place breast on a clean plate and repeat.
Place avocado oil in a large casts iron skillet and heat on high until oil shimmers.
Using tongs, place chicken into pan. Fry gently swirling pan and rotating chicken to brown evenly; about 3 minutes per side or until cooked through.
Transfer to paper towel lined plate and season with salt. Let cool
Prepare Taylor Farm Buffalo Ranch chopped salad using included toppings and dressing. Mix and divide between two plates.
Slice chicken, place over salad and serve immediately. Enjoy!