Monday, March 03, 2008

Caesar-Crusted Crispy Chicken Strips


Japanese breadcrumbs make for a crispier coating, but you can always substitute regular breadcrumbs. Prep: 20 minutes; Chill: 30 minutes; Cook: 6 minutes per batch.



3/4 cup creamy Caesar dressing, divided
1/4 cup buttermilk
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds chicken breast strips
1 cup Japanese breadcrumbs*
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 cup canola or safflower oil
Romaine lettuce leaves


1. Combine 1/2 cup Caesar dressing and next 3 ingredients 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.

2. 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.

*For testing purposes, we used Panko Japanese breadcrumbs.


Makes 4 to 6 servings


Courtesy of Cottage Living, MAY 2006 issue

1 comment:

  1. Mmmmm, sounds really good. I'm making it, I printed it off already!


I love comments!!! I will try to reply to your comments. But please be patient. I have three kiddos in the house and sometimes I am a tad preoccupied.