Tupelo Tenders-------->(Southwestern) Haystack Salad
Here's a sneak peek at what I'm hoping to do with the menu subscription service, an example of a planned-over. On the first night you'll make the Tupelo Tenders, reserving one to two tenders for each main dish salad you wish to make the following night. On the second night, you'll slice the tenders, whip up the dressing and assemble the salad.
As written, the tenders have a very slight kick to them. Adjust seasonings to suit your family. So that it won't be necessary to fry twice, you may wish to do your tortillas for Night #2 (see below) on Night #1, before frying your chicken. Tupelo Tenders serve 2-4, depending on appetite. I served the tenders with baked curly fries.
Honey Mustard Dipping Sauce
1/2 cup mayonnaise
3 tsp prepared honey mustard
4 tsp honey
Pinch of paprika
Optional: Apricot Dipping Sauce
4 TBSP Dijon mustard
2 TBSP apricot preserves
4 TBSP honey
Tupelo Tenders
1 1/2 cup corn flake crumbs
2 tsp crushed red pepper flakes
1 1/4 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1/2 tsp paprika
Pinch onion powder
Dash garlic
1 egg
1 cup milk
1 cup flour
1 pound boneless, skinless chicken breasts, sliced into thin strips
Prepare each sauce by mixing together. Refrigerate until ready to serve. Preheat oil to 350 in a deep fryer.
To make breading, combine corn flake crumbs (I processed these in my mini-food processer), crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder and garlic in a shallow bowl.
In a separate bowl, beat the egg and add 1 cup of the milk; stir. Pour flour into a third bowl. You're going to be double breading your chicken. Start by coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Now dip each strip into the egg/milk mixture again followed by the corn flake mixture. Make sure each piece gets coated thoroughly.
Fry chicken in hot oil until golden. Drain cooked tenders on paper towels. Serve warm with dipping sauce on the side.
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This gets it's name of Haystack because after assembling the cold ingredients, you'll place the fried tortillas on top in a heap that resemble a haystack. If you'd like to simplify the recipe, you may replace the fried tortillas with crushed store-bought tortilla chips. Serves 4 as a main dish.
Easy Chipotle Ranch Dressing
2 cups prepared buttermilk ranch salad dressing
1/2 to 1 tsp chipotle chile seasoning (I used McCormick brand)
Haystack Salad
4-8 Tupelo Tenders
2 cups chopped tomato
1 (11 oz.) can of kernel corn, drained
1 cup black beans, drained and rinsed
1 cup shredded Mexican blend cheese
6-8 cups mixed salad greens (I used green leaf and a prepackaged 7-mix blend but you can use any combination your family enjoys)
2 flour tortillas, cut into thin strips and fried until just golden
Prepare dressing by mixing ranch and chile seasoning together. Refrigerate until ready to serve. See discussion below for variation on dressing. Extra dressing may be stored in a covered container.
Arrange salad greens on large plates. Slice tenders into bite-size pieces and add to salad. Divide remaining ingredients. Place tortillas in a heap on top of salads. Serve with Chipotle Ranch Dressing.
So, whatdya' think?!
As written, the tenders have a very slight kick to them. Adjust seasonings to suit your family. So that it won't be necessary to fry twice, you may wish to do your tortillas for Night #2 (see below) on Night #1, before frying your chicken. Tupelo Tenders serve 2-4, depending on appetite. I served the tenders with baked curly fries.
Honey Mustard Dipping Sauce
1/2 cup mayonnaise
3 tsp prepared honey mustard
4 tsp honey
Pinch of paprika
Optional: Apricot Dipping Sauce
4 TBSP Dijon mustard
2 TBSP apricot preserves
4 TBSP honey
Tupelo Tenders
1 1/2 cup corn flake crumbs
2 tsp crushed red pepper flakes
1 1/4 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1/2 tsp paprika
Pinch onion powder
Dash garlic
1 egg
1 cup milk
1 cup flour
1 pound boneless, skinless chicken breasts, sliced into thin strips
Prepare each sauce by mixing together. Refrigerate until ready to serve. Preheat oil to 350 in a deep fryer.
To make breading, combine corn flake crumbs (I processed these in my mini-food processer), crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder and garlic in a shallow bowl.
In a separate bowl, beat the egg and add 1 cup of the milk; stir. Pour flour into a third bowl. You're going to be double breading your chicken. Start by coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Now dip each strip into the egg/milk mixture again followed by the corn flake mixture. Make sure each piece gets coated thoroughly.
Fry chicken in hot oil until golden. Drain cooked tenders on paper towels. Serve warm with dipping sauce on the side.
********************
This gets it's name of Haystack because after assembling the cold ingredients, you'll place the fried tortillas on top in a heap that resemble a haystack. If you'd like to simplify the recipe, you may replace the fried tortillas with crushed store-bought tortilla chips. Serves 4 as a main dish.
Easy Chipotle Ranch Dressing
2 cups prepared buttermilk ranch salad dressing
1/2 to 1 tsp chipotle chile seasoning (I used McCormick brand)
Haystack Salad
4-8 Tupelo Tenders
2 cups chopped tomato
1 (11 oz.) can of kernel corn, drained
1 cup black beans, drained and rinsed
1 cup shredded Mexican blend cheese
6-8 cups mixed salad greens (I used green leaf and a prepackaged 7-mix blend but you can use any combination your family enjoys)
2 flour tortillas, cut into thin strips and fried until just golden
Prepare dressing by mixing ranch and chile seasoning together. Refrigerate until ready to serve. See discussion below for variation on dressing. Extra dressing may be stored in a covered container.
Arrange salad greens on large plates. Slice tenders into bite-size pieces and add to salad. Divide remaining ingredients. Place tortillas in a heap on top of salads. Serve with Chipotle Ranch Dressing.
So, whatdya' think?!