1 lb. boneless chicken, cut into bite-sized pieces
3 tbsp. seasoning mix, divided
3 c. all-purpose flour
2 eggs, beaten
1 c. milk
Vegetable oil for frying
1/2 c. (8 tbsp.) unsalted butter
1/4. minced parsley
2 tsp. minced garlic
2 qts. bite-size pieces of iceberg lettuce
1 c. julienned zucchini
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped red cabbage
1 c. grated carrots
1 c. bottled scallion salad dressing
Romaine or iceberg lettuce leaves
Tomato wedges

Sprinkle chicken pieces with 2 teaspoons of seasoning mix. Set aside.

In large bowl, combine flour and remaining seasoning mix. Set aside.

In medium bowl, beat eggs with milk. Set aside.

In large skillet or deep fryer, heat 3/4 inch depth of oil to 350 degrees. Meanwhile, dredge chicken in half the seasoned flour, (add more flour if necessary; reserve unused flour for another recipe.) Shake off excess and dip chicken pieces, one at a time, into milk-egg mixture. Let soak a few minutes. Drain, then dredge chicken pieces in seasoned flour again. Shake off excess flour and carefully drop each piece into hot oil. Fry until golden brown and very crispy, about 1 1/2 to 2 1/2 minutes per side.

When removing from deep fryer, place on rack over paper towels and allow to dry. Place dry chicken pieces in single layer on baking sheet. Set aside.

In skillet, melt butter over high heat until bubbles begin to brown. Immediately stir in parsley and garlic. Remove from heat and while still frothy, drizzle over chicken. Toss with spoon until coated. Set aside.

In large bowl, toss lettuce with zucchini, celery, green pepper, cabbage and carrots. Add chicken and salad dressing and toss. Line serving plates with lettuce leaves and top with salad. Garnish with tomato. Serves 4.