CHICKEN FRIED CHICKEN TENDER CHOPPED CAESAR
For this set of recipes, we create a simple chicken fried chicken tender for an upscale take on a Caesar salad. The not-so-secret fact is that these tenders are just as good cold the next day so we repurpose them into breakfast tacos with the help of a few toaster waffles and toppings.
SERVES
2 - 4
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CHICKEN FRIED CHICKEN CHOPPED CAESAR
16 each Sanderson Farms® Chicken Tenderloins
2 cups all-purpose flour
3 each eggs, whisked
1/2 cup milk
2 teaspoons salt
2 teaspoons black pepper, fine mesh cracked
2 heads romaine lettuce, chopped
1 cup croutons
3/4 cup Parmesan, finely grated
1/2 cup carrots, shredded
1 cup kale, shredded
1/2 cup grape tomatoes, halved
3 tablespoons slivered almonds
1 cup Caesar dressing (your favorite brand!)
FOR CHICKEN FRIED CHOPPED CAESAR
- Season the chicken tenderloins with salt and pepper to taste.
- Mix the all-purpose flour with the salt and black pepper listed.
- Make a 3-stage dredging station by separating the seasoned flour into two bowls with a bowl of the whisked egg yolks and milk in the middle.
- Heat a fryer to 350°F or an air fryer to 375°F.
- Dredge the tenders in the seasoned flour, egg/milk mixture, then seasoned flour.
- Deep fry tenders for 4–6 minutes or until greater than 165°F internal temperature as measured by a calibrated thermometer. If using an air fryer, cook at 375°F for 8–10 minutes or until greater than 165°F internal temperature as measured by a calibrated thermometer.
- Reserve hot fried tenders until ready to eat.
- In a large mixing bowl, combine the chopped romaine, croutons, 1/2 cup of the Parmesan, carrots, kale, grape tomatoes, and slivered almonds. Top with Caesar dressing and mix to coat completely.
- Chop the tenders into 1"x1" chunks and toss them into the salad. Mix again lightly to combine and then portion into 4 bowls. Divide the rest of the parmesan over the top of each salad.
