Fried Chicken and Watermelon Salad
Serves: 4
For Fried Chicken
  • high-heat frying oil, such as grapeseed oil
  • 4 x 6 oz boneless chicken breasts, cut into 6 strips each
  • 1 cup buttermilk
  • ¼ cup all-purpose flour
  • 1 cup cracker meal
  • pinch sea salt
  • pinch ground black pepper
For Salad
  • ¼ cup merlot vinegar
  • ½ cup extra virgin olive oil
  • 2 pinches sugar
  • pinch salt
  • pinch white pepper
  • ¼ red watermelon, seeded and cut into 1-inch cubes
  • 4 cups baby arugula, loosely packed
  • 8 oz goat cheese
  • ½ cup pecans, toasted
  • 1 pint grape tomatoes
  • 1 tbsp chopped mint
  1. Cover bottom of large skillet with oil, about ½ inch deep, and heat over medium-high heat.
  2. In a shallow dish or bowl, combine chicken and buttermilk.
  3. In a separate shallow dish or bowl, whisk together flour, cracker meal, salt, and pepper. Dredge buttermilk-soaked chicken in dry mixture and fry in oil until cooked through.
  4. In a small bowl, whisk together vinegar, oil, salt, sugar, and pepper. Toss remaining ingredients together to make salad and serve with fried chicken on top.
Recipe by Alberta Chicken Producers Recipes and Industry Information at