Caesar Crusted Crispy Chicken Strips

• 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

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.

creamy caesar salad dressing, buttermilk, salt, fresh ground pepper, chicken breasts, bread crumbs, allpurpose, parsley, vegetable oil, romaine lettuce leaf

Taken from www.food.com/recipe/caesar-crusted-crispy-chicken-strips-174825 (may not work)