Fried Chicken and Spinach Salad

Directions

1In a small bowl whisk together the flour, the seltzer, the salt, and pepper until the batter is smooth. Spread crumbs on a large plate.

2Working with 1 strip of chicken at a time, dredge the chicken strips in the batter and then in the cracker crumbs, coating them thoroughly and transfering them to a plate as they are coated.

3In a large skillet heat 1/2 inch of oil over moderately high heat until it is hot but not smoking. Fry the chicken in batches, turning them once, for 45 seconds, or until they are golden brown.

4Arrange spinach leaves on two plates. Place chicken strips on top. Arrange the onion slices on the salads, drizzle each serving with some of the Roquefort dressing. Pass the remaining dressing.