Crispy Barbecue Chicken Salad

Thinly slice 1 boneless skinless chicken breast horizontally and pound each piece out thinly using a meat tenderizer or heavy rolling pin

Season the chicken with a pinch of garlic powder and onion powder

Prepare the breading by whisking 1 large egg with 1 tablespoon of milk seasoned with salt and black pepper in a shallow bowl. Add 3/4 cup of all purpose flour in a separate shallow bowl and combine 3/4 cup of breadcrumbs with 1 tablespoon of dried parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a third shallow bowl

Bread the chicken by dipping it first in all purpose flour, then the egg mixture and finally in seasoned breadcrumbs

Add 2 tablespoons of butter into a large skillet and place it over medium heat

Once the butter has melted, cook the chicken for 3 minutes on the first side or until it is crisp and golden brown.

Flip the chicken and cook on the other side until both sides are golden brown and the chicken is cooked through with a internal temperature of 165 degrees

Transfer the browned chicken onto a parchment lined baking sheet

Brush both sides of the chicken with barbecue sauce

Turn your ovens broil setting on

Broil the chicken until the barbecue sauce is bubbly and begins to crystalize

Transfer the chicken onto a cutting board and cut into bite size pieces

Add the chicken to the salad and top with ranch dressing