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