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 Ingredients
Jalapeño Ranch Dressing
Method
Fried Chicken Preparation
- 1
Marinate Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each thigh in the seasoned flour mixture, ensuring they are well coated. Fry the chicken in the hot oil for about 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Salad Assembly
- 4
- 5
Mix the Salad
In a large serving bowl, combine the lettuce wedges, shredded red cabbage, diced avocado, tomato, red peppers, black beans, corn, and chopped red onion. Toss gently to combine.
- 6
Add Cilantro
Roughly chop the cilantro and sprinkle it over the salad mixture for added flavor.
Dressing Preparation
- 7
Make Jalapeño Ranch Dressing
In a blender, combine the ranch dressing, chopped jalapeño (remove seeds for less heat), and lime juice. Blend until smooth. Adjust seasoning with salt and pepper if needed.
Serving
- 8
Plate and Serve
To serve, place a fried chicken thigh on each plate, add a generous portion of the salad, and drizzle with jalapeño ranch dressing. Enjoy your Border Town Chop!
