Fried Chicken Salad

• 1 3- to 4-pound chicken, cut up and skinned
• Juice 1 lemon
• 1 teaspoon Creole pepper (or substitute chili powder)
• Coarse salt to taste
• Flour for dredging
• Vegetable shortening for deep frying
• 1 cup mayonnaise (preferably homemade)
• 1 tablespoon fresh thyme (or half teaspoon dried)
• 1 tablespoon fresh tarragon (or half teaspoon dried)
• 1 jalapeno chili, minced
• 6 scallions, chopped
• Freshly ground pepper to taste
• 3 tablespoons olive oil
• 1 tablespoon tarragon vinegar
• 1 small head red-leaf lettuce (or bibb or Boston)

1. Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
2. Heat the shortening until smoking.
3. Season the chicken pieces with salt and dredge them lightly with flour.
4. Fry until golden brown and drain on paper towels.
5. Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions.
6. Season to taste with salt and pepper.
7. Mix the olive oil and vinegar in a separate bowl and season.
8. Toss the lettuce leaves in the dressing and arrange on a platter.
9. When the chicken is cool enough to handle, cut it in slices.
10. Coat with the mayonnaise and place in the center of the lettuce leaves.

lemon, pepper, salt, flour, vegetable shortening, mayonnaise, thyme, fresh tarragon, jalapeno chili, scallions, freshly ground pepper, olive oil, tarragon vinegar, bibb

Taken from cooking.nytimes.com/recipes/4004 (may not work)