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Caesar-Crusted Crispy Chicken Strips

Quentin Bacon
Prep time 20 mins
Cook time 6 mins
Chill time 30 mins
Yield Makes 4 to 6 servings
Japanese breadcrumbs make for a crispier coating, but you can always substitute regular breadcrumbs.

Ingredients

  • 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

How to Make It

  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.

  3. *For testing purposes, we used Panko Japanese breadcrumbs.