Honey Dijon Chicken, Warm Potato Salad

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Dressing:

1/4 cup white balsamic vinegar

2 tablespoons bacon renderings, at room temperature

1 tablespoon Dijon mustard

1 cup 80/20 blended oil

Salt and pepper

Chicken:

1/2 gallon vegetable oil

1/2 cup honey mustard

1 cup milk

4 eggs, whipped

Four 6-ounce chicken breasts

1 tablespoon salt

1 teaspoon pepper

1 cup all-purpose flour

1 cup Japanese breadcrumbs

Salad:

1 tablespoon grapeseed oil

1/4 cup julienned red onion

1 cup haricot verts

1 cup red potatoes, poached or steamed, medium doneness

1/4 cup cooked and diced bacon

1/4 cup chicken stock

1 tablespoon minced fresh parsley

2 boiled eggs, diced