Method:

Brine

• Place all the ingredients into a blender and pulse. Then marinade the chicken in this brine for 24 hrs
• To grill the chicken, drain and pat the chicken dry and BBQ until cooked
• If deep frying, take it straight from the brine into your spiced flour and deep fry until cooked

Dressing

• Fry the diced onions in ¼ of the olive oil until they start to burn or darken then drain and cool. Discard the oil.
• Combine the buttermilk and sour cream.
• In a clean bowl combine the mustard, honey, and vinegar and whisk the remaining olive oil into the vinegar mixture making a emulsified dressing. Then add the buttermilk and sour cream. Season with salt and pepper and fold in the cold fried onions.

Iceberg Lettuce with Burnt Onion Dressing Salad

• Cut the washed iceberg lettuce into wedges about eight. Dress with a good squeeze of lemon juice. Arrange on your please and dress well with your burnt onion dressing.
• Finely grate Parmesan cheese over each and sprinkle with the chopped herbs. Serve each with a BBQ or fried chicken thigh.

For chef quality results, we recommend using Anolon cookware!