Pour buttermilk in pie plate. On waxed paper, mix flour and salt. Dip chicken pieces into buttermilk, then roll in flour. Dip again in buttermilk and roll again in flour. In large nonstick or cast iron skillet, heat ¼ inch oil to medium high. Cook chicken, 6 pieces at a time, 5 minutes until deep golden brown or until internal pieces of chicken run clear. Drain chicken on paper towels. In large salad bowl, toss salad mix, tomatoes and dressing. Top with chicken. Refrigerate leftovers immediately.
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