Recipe: Fake Fried Chicken and Cold Fake-Fried Chicken Salad (using chicken breasts)

FAKE FRIED CHICKEN

2 pounds chicken tenders or boneless, skinless chicken breasts
1/2 cup Dijon or honey mustard
4 cups corn flakes, crushed
2 tablespoon chipotle powder
Salt and pepper, to taste

Preheat oven to 350 degrees F.

Place chicken pieces in a bowl and add mustard, making sure chicken is coated evenly.

In a large zip-top bag, combine corn flakes and chipotle powder. Add chicken and coat evenly with the mixture. Place chicken on a foil-lined sheet tray.

Bake for about 25 minutes. Set oven to broil and cook for 1 to 2 more minutes or until the top of the chicken becomes a deeper brown. Remove from oven, add salt and pepper.

Serve half the chicken; cover and refrigerate the remaining half for the next day's chicken salad. Half of the recipe makes 4 servings

COLD FAKE-FRIED CHICKEN SALAD

1 head romaine lettuce, washed and cut into bite-size pieces
1/2 cup diced carrots
10 cherry tomatoes, cut in half
1/2 cucumber, peeled and sliced thin
Ranch dressing (to taste)
1 pound fake-fried chicken, diced into bite-size pieces

In a large salad bowl, mix romaine lettuce, carrots, tomatoes and cucumbers. Toss with dressing. Top with cold, fake-fried chicken pieces. Serve immediately.

Mkaes 4 servings
Source: Arizona Central, June 13, 2007