Prep 40 mins
Cook 20 mins
From Cottage Living magazine. You can use regular breadcrumbs instead of panko, but panko gives a crispier result.
- 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 leaf
- 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.
excellent recipe. i have used this method with ranch before. it sure simplifies things. instead of dredging in flour, egg and breadcrumbs...there's just dressing and breadcrumbs. didn't have any buttermilk, so i just added a bit of milk to thin out the dressing. i threw the chicken strips and dressing into a large ziplock, marinated overnight and the next day, it was a cinch! i used the salt and pepper in the panko as well as the parsley, onion powder and garlic powder, plus some paprika for color. i drizzled mine with butter and baked in a 425 degree oven for 20 minutes. they were fantastic! my 3 yo dd loved it! i didn't expect a real caesar flavor because i don't really get a ranch flavor when i do that recipe which is very similar... anyway, thanks for the keeper!
I made this recipe for dinner tonight and found it easy to put together. However, there was no Caesar flavor in the chicken at all until we used the extra Caesar for dipping. I was looking forward to some great flavor but it tasted just like regular chicken strips. Now, the panko coating was wonderful and I think I will only use panko from now on when I make chicken strips. If I make these again, I am going to marinate the raw chicken in the Caesar dressing for awhile first and see if that improves the flavor. Thanks for posting!