On The Line: Joseph Mahon of Burger Parlor, Part Three

Some combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon….and a salad was born. Make it this holiday weekend, or bookmark it for our next heat wave, this is one haute concept. For our Q & A with Joseph, click on parts one or two.

Fried Chicken/Watermelon Salad
Serves 4
]
Salad ingredients:

8 chicken tenders
1/2 cup buttermilk
3/4 cup flour
1/2 gallon canola oil
1 crimson 89 Hybrid watermelon, peeled and cut into 1-1/2 inch dice and sprinkled with salt
4 ounces arugula
2 ounces feta cheese, unbroken
Salt and pepper

Feta dressing ingredients:
Place all ingredients in a blender and mix well until smooth. Season and reserve.

1/2 cup feta cheese, crumbled
1/2 cup sour cream
1/2 cup mayonnaise
1 sprig tarragon, chopped
Dash of Siracha
1 tablespoon red wine vinegar

Sherry dressing ingredients:
Mix all ingredients except for canola oil in a blender. Gradually add oil until dressing is emulsified. Set aside.

1/4 cup sherry vinegar
1/8 cup water
3/4 cup canola oil
1 teaspoon Dijon mustard
Pinch of sugar
Salt and pepper

Directions:

Season chicken tenders with salt and pepper.

Heat oil to 350-degrees in a medium-sized pot.

Place chicken in buttermilk, then in flour. Repeat process.

Place breaded chicken into oil and fry slowly for about 2-1/2 minutes, or until completely cooked. Season again, rest and reserve.

In a bowl, toss arugula and sherry dressing together and reserve.

On 4 plates, place 5 seasoned watermelon blocks on each plate. Directly in front of the blocks, smear equal portions of feta dressing. Place 2 pieces of fried chicken on top of dressing. Top with equal 1 ounce portions of arugula salad on top of the chicken.

Shave feta cheese on top and serve with a smile!