bbq buffalo chicky tender salad
hi friends, lovers + people probably related to me —
74 — it’s getting to the point where everyday it’s almost too nice to write
totally tender, dude — the sequel
i’m sure you’re all thinking, mk don’t you already have a buffalo chicky tender salad? yes, yes i do it’s v. good + found here. that was also 50 newsletters ago which feels absolutely insane. & this one is a lil different
i made this on memorial day while i drank an entire bottle of funky california table wine. it felt nice to be in my own kitchen, meditatively chopping things and putting them in my lil prep containers like it was my own personal restaurant. thanks to em + rach being my guinea pigs for this one. if you don’t like this recipe you can blame them — they had no notes.
v. herby ranch 2.0
whole milk
apple cider vinegar
lemons
salt + pepper
mayo
fresh parsley
fresh basil
fresh dill
fresh cilantro
1 clove of garlic
dijon mustard
salad stuffs
romaine lettuce
red cabbage
carrots
celery
radishes
scallions
avocado
pickly red onions or shallots
cotija cheese
chicky tenders
1 package of chicken tenderloins
cornstarch
panko
franks red hot
bbq sauce
canola oil
2 eggs
salt + pepper
steps
1st this recipe is mostly prep + assembly — so thinly slice some red onions or shallots + quick pickle them with a little vinegar salt + sugar, set aside for later. next make your lil herby buttermilk ranch situation, finely chop all your herbies, mix with a lil garlic, lemon, dijon mustard, mayo, buttermilk (a cup of whole milk with a couple tablespoons of vinegar), salt + pepper. taste it + adjust as necessary. i like mine to be v. herby + bright. ranch so good you could drink it. next slice up all your veggies, something a little celery half moons make me so happy. mix together buffalo sauce + bbq sauce (i like more of buffalo(y) spice — but do your own ratios, sweetie)
2nd put your panko + cornstarch in a shallow plate/bowl (i find a pie plate works best) season with salt + pepper, then crack two eggs in another bowl also season generously with salt + pepper. pull out a large sheet pan to stage your chicken, dip in egg then panko + cornstarch - pat it on firmly. then transfer - repeat till all tendies are full coated. heat canola or vegetable oil in a deep(ish) skillet — i used my always pan. (no need to take it’s exact temperature - it should start to get shimmery + bubbly, you can also throw a couple drops of water in there and see if they sizzle). turn oven to 200. fry your tendies till crispy (they should be rich golden brown color) - let drain on a paper towel.
3rd assemble your salad: all the crunchy veggies, the pickly onions, the scallions, the crumbly cotija cheese, some diced avocado, season with salt, pepper + a lil lemon. next dip your crispy crunchy tendies into the bbq buffalo sauce and cut into strips, top the salad with them + drizzle herby ranch everywhere.
particularly good things i consumed recently
the best chocolate chip cookies — the ones perfect for chipwhiches, thanks ma
a post graduation lunch with moll moll @ a toda madre, of course — definitely get the queso fundido de camaron, the flautas, the guac
the most wonderful wedding in every possible way — congrats megan + neil ♥
seriously contemplating this + this & by the way these are my new favorite slides
le bouchon — with kiera, still dreaming about that goat cheese croquette salad, the steak frites + the chocolate soufflé, also my 1st kir royale(s)
early los dinner + 1st outdoor concert of the szn — had a lot of fun @ ajr with megz + bren
getting back into some longform journalism with this article + this profile on my one true love
for the graduation party(s) we did the summer version of red sauce america: italian beefs, aunt tammye’s pasta, kale caesar + lots of natural wine spritzes
currently consuming
a cup of coffee, i slept in today till 7:45 which is wild if you know me
as always,
mk