4 boneless, skinless chicken breasts, cut in small finger-size pieces
Marinade:
2 jalapeño peppers, stems and seeds removed, slice thin
1-1/2 tablespoon crushed red pepper flakes
1-1/2 tablespoon cayenne pepper
salt and ground black pepper to taste
2 cup heavy cream
6 whole eggs
1-1/2 tablespoon hot paprika
Combine all ingredients and mix well.
Flour:
1-1/2 cup all-purpose flour
1 tablespoon salt
2 tablespoon black pepper
3 tablespoon crushed red pepper flakes
Salad Dressing:
3 egg yolks
1-1/2 tablespoon honey
3 ounce Creole mustard
1/2 cup Balsamic vinegar (slightly less)
1-1/2 cup safflower oil
1/2 cup olive oil
1/8 cup roasted sesame oil
Lettuces:
1 head romaine lettuce
1 head red leaf lettuce
1 red onion, cut into rings
Make the dressing by beating the egg yolks until thick and lemon colored. Slowly beat in remaining ingredients; refrigerate (can be made 1 to 2 days ahead). Add chicken strips to marinade and refrigerate at least 12 hours. When ready to serve, heat oil to approximately 350 degrees. Remove chicken allowing excess marinade to drip off. Roll chicken “fingers” in seasoned flour. Fry chicken in peanut oil until it is light brown, turning from time to time. Put salad greens in bowl and add just enough dressing to lightly coat leaves. Mound leaves in bowls. Remove hot chicken to toweling and cut into bite size chunks. Arrange over greens and top with 4 to 5 rings of red onion.