Fried Chicken & Iceberg Salad

1. Add oil in pan and put on medium heat.

2. Combine all dry ingredients into a medium-sized bowl. Mix well. Add in the milk in parts. Mix well until becoming a crumbly texture.

3. Coat the chicken tenders in the flour mixture evenly on both sides.

4. When the oil is ready, carefully drop the chicken tenders in the oil. (To test readiness of the oil: Drop a small crumb of bread in the oil. If the bread sinks, the oil is too cold. If the bread burns or browns too quickly, the oil is too hot. You want to see the bread golden.) Allow to sizzle for 3 minutes on each side., turning once or twice to see an even browning on both sides.

5. Transfer chicken to a paper towel-lined plate.

6. On a plate make a bed of chopped iceberg lettuce. Add desired toppings, such as chopped tomatoes, green or black olives, shredded cheese, cucumbers, bacon bits, etc. Serve alongside the chicken.