Caesar Crusted Crispy Chicken Strips

From Cottage Living magazine. You can use regular breadcrumbs instead of panko, but panko gives a crispier result.

• Ready In: 1 hr
• Serves: 4-6

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 leaf

Directions

1. Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat.
2. 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.
3. Place on a baking sheet. Chill 30 minutes.
4. 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.
5. Drain on paper towels.
6. Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.