I used leftover fried tenders and made myself a Fried Chicken Caesar Salad for lunch! I love Caesar Salad of all kinds. Adding fried chicken, shrimp or crab to a Caesar Salad is a real treat on a hot summer day!
Fried Chicken Tenders
6-8 chicken Tenders
2 eggs
1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying
Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside.
Fried Chicken Caesar Salad
1/4 - 1/2 cup Classic Caesar Dressing, to taste
6 cups torn romaine lettuce
1 cup seasoned croutons
1/4 cup Shredded Parmesan Cheese Toss lettuce, croutons and dressing in large serving bowl. Top with chicken and sprinkle with cheese. Serve immediately.
