Caesar-Crusted Crispy Chicken Strips

Caesar-Crusted Crispy Chicken Strips Recipe
Quentin Bacon
Japanese breadcrumbs make for a crispier coating, but you can always substitute regular breadcrumbs.


Makes 4 to 6 servings

Recipe from


Recipe Time

Prep: 20 Minutes
Cook: 6 Minutes
Chill: 30 Minutes


3/4 cup creamy Caesar dressing, divided
1/4 cup buttermilk
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds chicken breast strips
1 cup Japanese breadcrumbs*
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 cup canola or safflower oil
Romaine lettuce leaves


1. Combine 1/2 cup Caesar dressing and next 3 ingredients in a medium bowl. Add chicken; toss to coat. Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides. Place on a baking sheet. Chill 30 minutes.

2. Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.

*For testing purposes, we used Panko Japanese breadcrumbs.


Sara Foster,

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note