Recipe by iris5555
From Cottage Living magazine. You can use regular breadcrumbs instead of panko, but panko gives a crispier result.
Top Review by KPD
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!
- 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
Directions See How It's Made
- 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.