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.
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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
1. Season the chicken tenderloins with salt and pepper to taste.
2. Mix the all-purpose flour with the salt and black pepper listed.
3. 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.
4. Heat a fryer to 350°F or an air fryer to 375°F.
5. Dredge the tenders in the seasoned flour, egg/milk mixture, then seasoned flour.
6. 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.
7. Reserve hot fried tenders until ready to eat.
8. 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.
9. 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.
