Ingredients:
3/4 cup creamy caesar salad dressing, divided
1/4 cup buttermilk
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs chicken breasts, strips
1 cup Japanese-style bread crumbs ( panko)
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 cup vegetable oil
romaine lettuce leaves
Directions:
Combine 1/2 cup Caesar dressing, buttermilk and salt 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.
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.
Servings: 4-6
Time preparation: 40 min.
Time total: 60 min.