Big Poppa’s Mango Fried Chicken Salad

Directions

Start by pounding the chicken cutlets/tenders to an even thickness using a ziplock bag and a meat mallet.

In a mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of potato starch, and 2 tablespoons of Big Poppa’s Desert Gold Seasoning. Mix well to incorporate the seasoning into the flour mixture.

Divide the dry flour mixture into two equal parts. Place one part in a separate bowl.

In the same separate bowl, pour in 1/2 cup of rice wine vinegar, 3/4 cup of sparkling water, and a dash of Big Poppa’s Desert Gold Seasoning. Mix the wet ingredients until well combined.

Take each chicken cutlet/tender and coat it first in the dry flour mixture, then dip it into the wet mixture, and finally coat it once again in the dry flour mixture. Make sure the chicken is evenly coated.

Heat cooking oil in a deep frying pan to 325 degrees Fahrenheit (165 degrees Celsius).

Carefully place the coated chicken pieces into the hot oil and fry until they are golden brown and fully cooked. This should take about 4-6 minutes, depending on the size of the chicken pieces. Make sure to turn the chicken pieces occasionally for even cooking.

Once the chicken is cooked, remove it from the oil and place it on a wire rack to allow excess oil to drip off and to cool down slightly.

While the chicken is cooling, prepare the salad. In a large bowl, combine the salad greens (arugula and mixed crispy lettuce).

Add crumbled Greek Feta Cheese, thinly sliced purple onion, chopped spiced pecans, diced mango, and sliced avocado to the salad bowl.

Drizzle the salad with mango vinaigrette and extra virgin olive oil. Toss everything together gently to coat the ingredients with the dressing.

Slice the slightly cooled fried chicken into strips or bite-sized pieces.

Arrange the fried chicken pieces on top of the prepared salad.