Blue cheese crumbles (or a dairy-free cheese works – anything you want)
Chopped carrots and celery
Diced avocado
Go-to ranch dressing or blue cheese dressing
Instructions
In a shallow bowl, mix together flour and spices and set aside
In another shallow bowl, whisk together egg
Pat the chicken dry with paper towel (don’t skip this or chicken won’t be as crispy!)
Warm a large skillet with oil over medium/high heat – you want to have a thin even layer of oil and the pan should be HOT to ensure the flour mixture to stay on the chicken when it cooks
Once the skillet is warmed, gently dip each piece into egg then into the flour mixture then add to skillet to cook for about 4-5 minutes over medium heat then flip over and cook for another 4-5 minutes or until ready (chicken should be 165 degrees F)
Allow the chicken to cool on a cooling rack or plate (this ensures the breading doesn’t fall off)
Then gently toss each piece of cooked chicken in buffalo sauce
Slice chicken and add to salad with desired toppings and dressing!