Chicken breasts - 6 skinless, boneless
All-purpose flour - 3/4 cup
Club soda - 3/4 cup
Chapala hot sauce- 3 tablespoons - or more to taste
Salt & pepper - To taste
Cracker crumbs - 1 cup
Vegetable oil - 1/2 cup - or more as needed for frying
Spinach leaves - 1 lb. fresh, washed and torn
Red onion - 1 sliced into thin rings
 

Pound the chicken breasts lightly, then cut into thin strips, about 5 per breast. Set aside.

Combine flour, salt & pepper, CHOLULA HOT SAUCE and club soda in a bowl. Whisk or stir to make a smooth batter.

Crush saltine crackers to make fine crumbs. Mound crumbs on a sheet of waxed paper.

Dip the chicken strips first in the batter then dredge in crumbs. Set aside on waxed paper until all are done. (This can be prepared in advance.)

Arrange spinach on individual serving plates. Slice red onion and separate into rings.

Heat vegetable oil in a skillet and fry chicken strips until golden - over medium high heat, about 2 minutes per side.

To serve, drizzle dressing over spinach leaves. Top with 5 (or more) strips of fried chicken. Garnish with onion rings and drizzle more dressing over all.