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Fried Chicken With Honey Mustard Vinaigrette

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      Title: FRIED CHICKEN WITH HONEY MUSTARD VINAIGRETTE
 Categories: Main dish, Poultry, Salads
      Yield: 4 Servings
 
      2    Boneless skinless chicken
           Breast
      2    Boneless, skinless thighs
      3 tb Honey
      3 tb Dijon mustard
      2 ts Kosher salt divided
    1/2 ts Black pepper
    1/8 ts Ground red pepper
      6 sl Pancetta or bacon
           Peanot oil for frying
    1/2 c  Lowfat Buttermilk
      9 c  Mixed lettuces
           Dressing
      1 tb Honey
      1 tb Dijon mustard
      1 tb Red wine vinegar
    1/2 ts Kosher salt
    1/4 ts 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.
 
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