Crispy Chicken with Little Gem Salad, Blue Cheese, and Buttermilk Ranch
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 2 ouncesbuttermilk
- 2 headslittle gem lettuce
- 1/4 pintgrape tomatoes
- 3 ouncesred radishes
- 1/8 ouncedill
- 1 clovegarlic
- 2 ouncessour cream
- 1/2 cupflour
- 1 ouncecrumbled blue cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- plastic wrap
- meat mallet (optional)
- large resealable plastic bag (optional)
- 13 x 9" large baking dish (optional)
- 12" large nonstick pan
Pat chicken very dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. In a large shallow bowl or resealable plastic bag, stir together 2 tablespoons buttermilk (reserve remainder for Step 3), ½ teaspoon salt, and pepper as desired. Add chicken, turn to coat, and set aside to marinate at room temperature until Step 4.
While chicken marinates, quarter little gem lengthwise and rinse thoroughly, then separate leaves, discarding tough stems. Rinse remaining produce. Halve grape tomatoes. Thinly slice radishes. Roughly chop dill leaves, discarding stems.
Make buttermilk ranch
Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a large bowl, whisk together sour cream, garlic paste, remaining buttermilk, half of dill, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Transfer half of buttermilk ranch to a small bowl, then whisk in 1 teaspoon water; set aside for serving.
Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl or baking dish, whisk 1 egg. Remove chicken from marinade and pat dry with paper towel; discard excess marinade. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge again in flour, pressing to adhere.
Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer chicken to a paper towel–lined plate to drain. Set aside to rest, about 5 minutes, then cut into ¼-inch slices.
Plate crispy chicken
To large bowl with buttermilk ranch, add little gem, tomatoes, and radishes. Toss to coat, then divide salad between serving bowls and top with sliced crispy chicken. Drizzle over reserved buttermilk ranch. Garnish with blue cheese and remaining dill. Dig in!