Tuesday, October 23, 2012

Wingers Chicken Salad

Start with the 'Wingers' dressing:

2 1/2 c. Brown Sugar
1/3 c. Franks Hot Sauce
3 Tbsp. corn Syrup
1/2 c. apple cider vinegar

Combine all the ingredients in a sauce pan. Heat on Medium high until BOIL. STIR CONSTANTLY! As soon as it starts to boil, set a timer for ONE minute. If you cook longer than one minute, it could turn hard like candy.

Then, start the chicken:

2 chicken breasts
4 eggs, beaten
1 cup flour
1 hidden valley ranch packet
1 cup breadcrumbs
salt & pepper

Preheat oven to 350.
Cut up as many chicken breasts that would feed your family. (I use 2 chicken breasts for 3 adults)
Cut the chicken into strips.
Salt and pepper the chicken.
Place flour on a plate.
Place beaten eggs in a bowl.
Combine ranch packet with bread crumbs, and place on a plate.

Lightly coat each piece of chicken with flour.
Then take each floured piece of chicken and dredge in eggs.
Then take each piece of chicken and plop down on bread crumbs covering all the gooey egg.

Place breaded chicken on parchment paper, then onto a cookie sheet.
Bake @ 350 for 30 min.

Serve with Romaine Lettuce, Red Onion, Shredded Cheese, Avocado and Tomatoes.
Top entire salad with the "wingers" dressing and regular ranch dressing.


Recipe courtesy of Candice Lee. Thanks Candice, this will forever be a staple in our home!

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