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French fries > croutons. Think of this as your fave kids’ meal, all grown up into a salad with crispy chicken, shoestring fries, and honey mustard-ranch dressing (so you don’t have to choose). Anything counts as a salad if there's lettuce involved...right? Using a julienne peeler or mandoline is the easiest way to make super thin fries, but you can just use a knife to get them as thin as possible. In a pinch, you can also substitute frozen fries—baked for a little longer to make sure they're ultra crunchy—to save time. If you aren't so sure about frying at home, check our our tips and tricks for deep-frying without fear. You'll be a pro in no time.
2 teaspoons kosher salt, plus more for seasoning
½ cup all-purpose flour
2 eggs, lightly beaten
1 ½ cups panko breadcrumbs
1 teaspoon paprika
4 thin-cut chicken breasts (about 1 pound)
+ Neutral oil (such as canola, sunflower, or peanut), for frying
1 large russet potato OR 1 cup frozen shoestring fries
+ Neutral oil, for frying
½ cup mayonnaise
¼ cup buttermilk
¾ teaspoon kosher salt
½ teaspoon fresh-ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
2 tablespoons Dijon mustard
2 teaspoons honey
1 pinch cayenne
4 cups chopped romaine lettuce
1 avocado, pitted and sliced
¼ cup chopped parsley
All hail the general.
French fries, who?
Trust me, you’ll want to stick with these.
Mouth, meet Romesco.
