Ayam Berkulit Almond dengan Salad Persik

Instructions

1. Preheat the oven to 200 degrees Fahrenheit and place an empty baking sheet inside the oven.
2. In a small bowl, whisk together the buttermilk, sour cream, vinegar, and honey. Whisk in the oil, in a slow stream, to incorporate well. Stir in the chives and season with salt and pepper. Chill until ready to use.
3. Lightly beat the eggs in a shallow bowl. Place the almond slices and flour in a food processor and pulse until the almonds are chopped, but not fully ground. Transfer the almond mixture to a shallow plate, for dredging. Season the chicken tenders on both sides with salt and pepper.
4. Dip each chicken tender in the beaten eggs first. Shake off any excess then dredge the pieces in the almond mixture, pressing the mixture onto the chicken to adhere. Set the breaded tenders on a wire rack.
5. In a large skillet, heat 2-3 tablespoons of vegetable oil over medium heat. Working in batches, cook the chicken until light golden brown on both sides. Turn often until cooked through, about 4-5 minutes per batch. Add a little more oil to the pan with each batch as necessary. Place the tenders on paper towels to absorb any excess oil. Then place the chicken on the warmed baking sheet in the oven.
6. In a large bowl, toss the lettuce and peach slices with half of the dressing. Season to taste with salt and pepper. Portion the salad out on plates then arrange the chicken on top of the lettuce. Drizzle some of the remaining dressing over the chicken and serve.