Fried Chicken Breast salad with Avocado, Corn, Basil & Housemade ranch Dressing

1. Cut each chicken breast in two lengthwise and season with half of the salt and the pepper. Put chicken into a zip close bag and then add the buttermilk to the bag. Seal bag and place in the fridge for two hours.
2. Chop the tomatoes into a rustic one-inch dice, leaving the core behind for the compost heap. Add the cut corn and the avocados to the tomatoes. Drizzle with the olive oil and then add the lime juice and remaining salt. Toss well and then tear the basil leaves into the salad. Toss again.
3. Warm the oil in a deep cast iron skillet to 350 degrees F. In a medium-sized bowl mix together the flour, cayenne and chile powder. Remove the chicken from the buttermilk and dredge into the seasoned flour. Remove the chicken once fully coated in flour, shaking off excess and then carefully adding the chicken to the oil. Cook for 5 minutes per side and then remove to a cooling rack with paper towels underneath.
4. Place a half of cup on dressing on the bottom of a large platter and spread with the back of a spoon. Scoop the salad onto the dressing. Take each chicken piece and cut into pieces. Arrange the chicken over the salad and serve immediately.

Dressing Instructions

1. Combine all ingredients in a bowl and mix well with a small whisk.