BUTTERMILK-FRIED CHICKEN SALADServes 8 - 12INGREDIENTS8 - 12 Boneless Skinless Chicken ThighsOil for frying10 ounces spring mix greens2-3 roma tomatoes, sliced 1 large cucumber, sliced1 red onion, sliced thinButtermilk Marinade2 cups buttermilk1 teaspoon salt1 teaspoon black pepper½ teaspoon cayenne pepperDill Dressing1 ½ cups plain Greek yogurt3 tablespoons chopped dill1 tablespoon garlic powder2 tablespoons lemon juiceSeasoned Flour2 cups all-purpose flour1 tablespoon salt1 ½ teaspoons black pepper1 teaspoon cayenne pepper1 tablespoon garlic powderPREPARATION1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.3. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.4. Heat the oil to 350˚F in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F/75˚C) golden brown and crispy. Drain on a paper towel.5. Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.6. Enjoy!Music provided by Audio Network. Used with permission