Caesar-Crusted Crispy Chicken Strips

Ingredients

• 1 cup japanese breadcrumbs 
• 0.3 cup buttermilk 
• 0.8 cup creamy caesar dressing divided
• 1.5 pounds chicken breast strips 
• 0.5 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon pepper freshly ground
• 6 servings romaine lettuce leaves 
• 1 cup safflower oil 
• 0.5 teaspoon sea salt 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels

Directions

1. Combine 1/2 cup Caesar dressing and next 3 ingredients in a medium bowl.
2. Add chicken; toss to coat.
3. 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.
4. Place on a baking sheet. Chill 30 minutes.
5. 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.
6. Drain on paper towels.
7. Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.
8. *For testing purposes, we used Panko Japanese breadcrumbs.