Fried Chicken with Honey Mustard Vinaigrette

• 2 each chicken breast halves, boneless, skinless
• 2 each chicken thighs, boneless, skinless boneless, skinless
• 3 tablespoons honey
• 3 tablespoons dijon mustard
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 18 teaspoon red pepper flakes ground
• 6 slices bacon
• 1/2 cup buttermilk low-fat
• 9 cups lettuce mixed
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pinch sweet red bell peppers
• 1/4 cup olive oil

1. In small bowl combine vinaigrette ingredients, except oil.
2. Whisk in oil until blended set aside.
3. Rinse chicken and pat dry, slice diagonally into 1 inch wide strips.
4. To make salad, in medium size bowl mix honey, mustard, 1 teaspoon salt pepper.
5. Add chicken pieces and turn to coat.
6. Cover and chill until ready to cook In large skillet, cook pancetta over medium heat until crisp.
7. Drain on paper towels, crumble and set aside.
8. Wipe the skillet with paper towels.
9. Combine the bread crumbs with remaining salt and pepper.
10. Dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmily onto chicken.
11. Pour enough oil into the wiped skillet to measure about 1/4 inch.
12. Set over medium high heat.
13. When oil is hot add the chicken and fry until golden on both sides and firm to touch, adjusting heat as necessary.
14. Drain the chicken on towels and keep warm while mixing greens.
15. In large bowl toss the greens with vinaigrette.
16. Divide evenly among 4 serving plates arrrange chicken on greens sprinkle with crumbled pancetta.

chicken breast halves, chicken thighs, honey, dijon mustard, kosher salt, black pepper, red pepper, bacon, buttermilk, mixed, honey, mustard, red wine vinegar, kosher salt, black pepper, sweet red bell peppers, olive oil

Taken from recipeland.com/recipe/v/fried-chicken-honey-mustard-vin-39118 (may not work)