Fried Chicken Strips, Fried Red Bell Pepper Salad, Orange -Tomato Dipping Sauce

Ingredients

For the Chicken Strips:

Boneless chicken breast – sliced thin

All-purpose of flour

Equal parts of all-purpose flour and Cornmeal

Egg wash – plus a dash of milk

Dashes of salt

Dashes of black pepper

Vegetable oil – for frying

For the Fried Red Bell Pepper Salad:

Red bell peppers - sliced into strips

Vegetable oil for frying

Drizzles of honey

Drizzles of balsamic vinegar

Olive oil for drizzling

Dashes of salt

Dashes of red pepper flakes

Handful of fresh basil

Handful of fresh oregano

Vegetable oil – for frying

For the Tomato Orange and Dipping Sauce:

1 red onion – sliced

3 cloves of garlic – chopped

Juice of 1 orange

Zest of ¼ of an orange

½ cup of chicken broth

29 oz. can of crushed tomatoes

Handful of fresh basil

Handful of fresh oregano

Sprig of fresh thyme

Dashes of salt

Dashes of red pepper flakes

Olive oil for drizzling

Preparation

For the Chicken Strips:

Set up three dishes one with all-purpose flour, one with egg wash plus a dash of milk, one with equal parts of corn meal and all-purpose flour. Add the salt and pepper to the cornmeal and flour mixture according to taste.

Dip the chicken strips first in the all-purpose flour then the egg wash and finally in the cornmeal and flour mixture.

Heat a large frying pan with vegetable oil about one inch deep. Carefully place the chicken strips in the hot oil and turn when a beautiful golden color is reached on one side and finish cooking on the other side. Do not overcrowd the pan.

Place the cooked chicken strips on paper towels.

For the Fried Red Bell Pepper Salad:

Heat a frying pan with about half inch deep of vegetable oil. Carefully place the red pepper strips in the hot oil. When the peppers become slightly wilted and become slightly charred turn over and continue to fry on the other side. This process takes about one to two minutes on each side.

Place in a dish and drizzle a little olive oil over the peppers, a drizzle of balsamic vinegar and a drizzle of honey.

Season the dish with salt and red pepper flakes and garnish with fresh basil and fresh oregano.

For the Tomato Orange and Dipping Sauce:

Heat a large frying pan with a drizzle of olive oil. Add the sliced onion and garlic and basil and oregano. Sauté until the onion is soft.

Add the crushed tomatoes and continue to gently simmer. Add the orange juice and zest. Add the chicken broth and continue to gently simmer.

Add all of the seasonings and gently simmer while you fry the chicken.