FRIED CHICKEN RANCH CAESAR

4 chicken fried chicken breasts
1 cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
¼ cup shredded parmesan cheese
1 t. Worcestershire Sauce
1 clove garlic, finely chopped and smashed
Salt & Pepper to taste
1 Qt. torn romaine leaves or favorite salad greens
3 slices of bacon, fried crisp and crumbled
3 green onions sliced thin (including green part!)
1-4oz. can sliced black olives, drained
1 cup seeded tomatoes, finely chopped
2 hard-cooked eggs, sliced thin

In a medium bowl, combine buttermilk, mayo, sour cream, Parmesan cheese, Worcestershire sauce & garlic. Stir to combine, taste for seasoning and add Salt & Pepper as desired; set aside.

In a large salad bowl, toss about half the dressing with your salad greens, adding more as needed to coat greens well.
Assemble individual servings by dividing dressed salad greens among 4 plates. Cut each *chicken breast into 4-6 slices and lay over greens. Garnish with bacon, onion, olives, tomatoes, egg slices & a final dollop of dressing. Shake a very light dusting of cayenne pepper or paprika overall if desired.

*FRIED CHICKEN BREASTS

4 chicken breasts (I sliced ours into strips before coating & frying)
1 cup milk
1 egg, lightly beaten
1-1/2 cups flour
Salt & Pepper to taste
2 cups Vegetable oil

Rinse and dry chicken breasts. Combine milk & egg, then add chicken to the bowl and let marinate for about 30 minutes.
Stir together flour, salt & pepper. Remove chicken from milk allowing excess to drip back into the bowl. Dredge in flour, turning to coat all sides evenly. For a thicker crust, dip each piece back in milk & then coat again with flour. Heat vegetable oil in a heavy-bottom skillet to 375 degrees. Place pieces of dredged chicken in hot oil, being careful not to overcrowd the pan. Takes about 3 to 5 minutes per batch – fry till light golden brown. Drain on paper towels.