Hot Fried Chicken Salad

• 2 pounds chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup flour, all-purpose
• 3 large eggs
• 1/4 cup milk
• 1/2 cup bread crumbs
• 2 cups vegetable oil for frying
• 2 packages spinach fresh, washed, stemmed
• 2 each carrots peeled, cut into thin slices
• 1 each sweet red bell peppers cut into thin slices
• 1 each red onion peeled, cut into thin slices
• 3 tablespoons honey
• 4 tablespoons dijon mustard
• 13 cup apple cider vinegar
• 1 x salt and black pepper to taste
• 1/2 cup olive oil
• 1 cup vegetable oil

1. To make the chicken: cut up breasts and season the nuggets with salt and pepper.
2. Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl.
3. Place the breadcrumbs on another sheet of wax paper.
4. Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs.
5. Allow them to sit for 10 minutes so the crumbs will adhere.
6. Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter.
7. To make the dressing, combine the honey, mustard, vinegar, salt and pepper in a bowl.
8. Whisk until smooth, and then slowly whisk in the oils.
9. To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F (190C).
10. Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes.
11. The frying will have to be done in batches.
12. Remove from the oil with a slotted spoon and drain well on paper towels.
13. Arrange the chicken pieces on top of the salads, and drizzle the dressing over all.

chicken breasts, salt, black pepper, flour, eggs, milk, bread crumbs, vegetable oil, carrots, sweet red bell peppers, red onion, honey, dijon mustard, apple cider vinegar, salt, olive oil, vegetable oil

Taken from recipeland.com/recipe/v/hot-fried-chicken-salad-45066 (may not work)