Oven-Fried Chicken With Lemony Romaine Salad
- 1 cup panko
- 5 tablespoons EVOO
- 2 teaspoons seafood seasoning such as Old Bay
- kosher salt
- 8 chicken tenders patted dry
- 1/4 cup buttermilk
- 1/4 grated Parmesan plus more for serving
- 2 tablespoons fresh lemon juice
- 2 romaine hearts, chopped
- 1 pint cherry tomatoes halved or quartered if large
- Heat oven to 425u0b0 F. Place a rack on a rimmed baking sheet.
- Whisk the panko, 2 tablespoons of the oil, the seafood seasoning, and 3/4 teaspoon pepper in a small bowl. Dip the chicken in the buttermilk in a bowl, then coat with the panko mixture, pressing gently to help it adhere. Place the chicken on the rack and bake until cooked through, 16 to 20 minutes. Cut into pieces.
- Meanwhile, whisk the Parmesan, lemon zest and juice, the remaining 3 tablespoons of olive oil, and 1/4 teaspoon each salt and pepper in a large bowl. Add the romaine and tomatoes and toss.
- Serve the chicken over the romaine salad with additional Parmesan.
evoo, seafood seasoning, kosher salt, chicken, buttermilk, serving, lemon juice, hearts, tomatoes
Taken from www.yummly.com/recipe/Oven-Fried-Chicken-With-Lemony-Romaine-Salad-1345396 (may not work)