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How To make Fried Chicken with Honey Mustard Vinaigrette
2 Boneless skinless chicken
Breast 2 Boneless, skinless thighs
3 T Honey
3 T Dijon mustard
2 t Kosher salt divided
1/2 t Black pepper
1/8 t Ground red pepper
6 sl Pancetta or bacon
Peanot oil for frying 1/2 c Lowfat Buttermilk
9 c Mixed lettuces
Dressing 1 T Honey
1 T Dijon mustard
1 T Red wine vinegar
1/2 t Kosher salt
1/4 t Coarsely ground black pepper
Pinch red pepper 1/4 c Olive oil
In small bowl combine vinaigrette ingredients, except oil. Whisk in oil until blended set aside. Rinse chicken and pat dry. slice diagonally into 1 inch wide strips. To make salad, in medium size bowl mix honey, mustard, 1 tea salt pepper. add chicken pieces and turn to coat. Cover and chill until ready to cook In large skillet, cook pancetta over medium heat till crisp. Drain on paper towels, crumble and set aside. Wipe the skillet with paper towels. Combine the bread crumbs with remaining salt and pepper. dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmily onto chicken. Pour enough oil into the wiped skillet to measure about 1/4 inch. Set over medium high heat. When oil is hot add the chicken and fry till golden on both sides and firm to touch, adjusting heat as necessary. Drain the chicken on towels and keep warm while mixing greens. In large bowl toss the greens with vinaigrette. Divide evenly among 4 serving platesd arrrange chicken on greens sprinkle with crumbled pancetta. Source Better Homes and gardens Mag.
How To make Fried Chicken with Honey Mustard Vinaigrette's Videos
Sheet Pan Chicken Thighs with Honey Mustard Vinaigrette
Sheet Pan Chicken Thighs with Honey Mustard Vinaigrette
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These Sheet Pan Chicken Thighs With Honey Mustard Vinaigrette are a total weeknight wonder.
This easy sheet pan chicken dinner is such an easy win. It's everything you need on one pan. Potatoes, fennel, peppers, and crispy chicken thighs. What more do you need?
Drizzled with the easiest grainy dijon mustard and honey vinaigrette, it's tangy and crispy and satisfying and just so good.
The ratio for the vinaigrette is:
1 PART: Grainy dijon mustard
1 PART: Honey
1/2 PART: Olive oil
1/2 PART: Apple Cider Vinegar
Salt to taste!
I hope you like this easy chicken and fennel tray bake dinner! See you next time!
Thanks for watching!
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