Border Town Chop Recipe
Fried Chicken, Iceberg Lettuce Wedges, Red Cabbage, Avocado, Tomato, Red Peppers, Black Beans, Corn, Red Onion, Cilantro, and Jalapeño Ranch Dressing. Small serves 4-6, Large serves 10-12.
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Ingredients
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Fried Chicken
Salad
Jalapeño Ranch Dressing
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken pieces, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).
- 2
Prepare for Frying
In a large bowl, place the all-purpose flour. Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge each piece in flour, ensuring an even coating.
- 3
Fry the Chicken
In a large skillet or deep fryer, heat oil over medium-high heat until hot (about 350°F/175°C). Carefully place the chicken in the hot oil, a few pieces at a time, and fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
Salad
- 4
Prepare the Vegetables
While the chicken is frying, chop the iceberg lettuce into wedges, thinly slice the red cabbage, dice the avocado, chop the tomatoes, and slice the red bell pepper. Rinse and drain the black beans and corn, and finely chop the red onion and cilantro.
- 5
Assemble the Salad
In a large serving bowl or platter, arrange the iceberg lettuce wedges as a base. Top with red cabbage, avocado, tomatoes, red bell pepper, black beans, corn, red onion, and cilantro.
Jalapeño Ranch Dressing
- 6
Prepare the Dressing
In a small bowl, mix the ranch dressing with finely chopped jalapeño and lime juice until well combined. Adjust seasoning if necessary.
