Border Town Wedge 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 Base
Jalapeño Ranch Dressing
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, and paprika. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare the Flour Mixture
In a separate bowl, mix together the all-purpose flour, salt, black pepper, and paprika. Set aside.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Remove chicken from the buttermilk, allowing excess to drip off, and dredge in the flour mixture, ensuring an even coating. Fry the chicken for about 6-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Salad Assembly
- 4
Prepare the Salad Base
While the chicken is frying, cut the iceberg lettuce into wedges and place them on a large serving platter. Shred the red cabbage and scatter it over the lettuce.
- 5
Prepare the Vegetables
Dice the tomato and red bell pepper. Thinly slice the red onion, and chop the cilantro. Slice the jalapeño into thin rings, removing seeds if desired for less heat.
- 6
Assemble the Salad
Top the lettuce and cabbage with the diced tomato, red bell pepper, black beans, corn, red onion, cilantro, and jalapeño.
Dressing Preparation
- 7
Make the Jalapeño Ranch Dressing
In a small bowl, mix ranch dressing, diced jalapeño, and lime juice until well combined. Adjust seasoning to taste.
Final Assembly
- 8
Combine and Serve
Place the fried chicken on top of the salad. Drizzle with jalapeño ranch dressing and serve immediately.