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 Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In another bowl, combine the all-purpose flour with additional salt, paprika, and black pepper if desired.
- 3
Fry the Chicken
Heat the vegetable oil in a deep skillet over medium-high heat. Remove the chicken from the marinade and shake off excess buttermilk. Dredge each piece in the flour mixture, ensuring it is fully coated. Fry the chicken in batches for about 6-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Salad Assembly
- 4
Prepare the Vegetables
Chop the iceberg lettuce into wedges, thinly slice the red cabbage, and dice the avocado and tomato. Slice the red bell pepper into strips and mince the red onion.
- 5
Combine the Salad
In a large serving bowl, combine the lettuce wedges, red cabbage, diced avocado, diced tomato, red bell pepper strips, black beans, corn, and minced red onion. Toss gently to mix the ingredients.
- 6
Add Fresh Herbs
Chop the cilantro and sprinkle it over the salad mixture. Toss lightly to incorporate.
Jalapeño Ranch Dressing
- 7
Make the Dressing
In a blender, combine the ranch dressing, jalapeño (seeds removed for less heat), and lime juice. Blend until smooth. Adjust seasoning if necessary.
Serving
- 8
Plate the Dish
On a large serving platter, place the salad mixture and top with the fried chicken pieces. Drizzle with jalapeño ranch dressing before serving.
