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.
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Ingredients
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Fried Chicken
Salad Components
Jalapeño Ranch Dressing
Method
Fried Chicken
- 1
Prepare Chicken
In a bowl, combine buttermilk, salt, black pepper, and paprika. Add chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes or overnight for best results.
- 2
Dredge Chicken
After marinating, heat vegetable oil in a deep skillet over medium-high heat. In another bowl, place flour. Remove chicken from buttermilk and dredge in flour, shaking off excess.
- 3
Fry Chicken
Once the oil is hot, carefully add the dredged chicken thighs. Fry for about 6-8 minutes on each side or until golden brown and internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
Salad Assembly
- 4
Prepare Vegetables
While chicken is frying, chop iceberg lettuce into wedges, shred red cabbage, dice avocado and tomato, slice red bell pepper, and finely chop red onion and cilantro. Rinse black beans and corn if using canned.
- 5
Assemble Salad
On a large serving platter, arrange the lettuce wedges. Top with red cabbage, avocado, tomato, red bell pepper, black beans, corn, and red onion. Sprinkle chopped cilantro on top.
Dressing Preparation
- 6
Make Jalapeño Ranch Dressing
In a small blender or food processor, combine ranch dressing and jalapeño pepper (seeds removed for less heat). Blend until smooth and well combined.
- 7
Serve
Drizzle jalapeño ranch dressing over the salad just before serving, or serve on the side for guests to add as desired.