Crispy Caesar Chicken Tenders
- 45 min
- Serves 4
- 31 ingredients
30 minutes to prep, 15 to cook. Crispy chicken tenders tossed in a tangy Caesar dressing make a satisfying bite for any meal. The buttermilk‑marinated chicken stays juicy, while the seasoned coating adds crunch. Perfect for sandwiches, wraps, or a hearty salad.
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Method
Tenders
Mix chicken, buttermilk, hot sauce, paprika, garlic powder, oregano, thyme, salt and pepper; let marinate (the longer, the better).
Dry mixture
Combine flour, cornstarch, baking powder, paprika, garlic powder, oregano, thyme, salt and pepper in a bowl; stir well.
Coat the marinated chicken in the dry mixture (optionally dip again in the buttermilk mixture and re‑coat).
Fry the coated chicken at 350°F for about 6‑7 minutes until golden and crispy.
Serve the chicken tenders with romaine lettuce, extra parmesan, and Caesar dressing.
Caesar dressing
Finely mince garlic and mash with anchovies to form a paste; add egg yolks, Dijon mustard, red wine vinegar, tabasco and Worcestershire sauce; whisk together.
Slowly drizzle in the olive oil while whisking continuously until a thick sauce forms.
Season with lemon juice, salt, pepper and the grated parmesan cheese.
Tips while you cook
- Marinate ahead
- Allow the chicken to sit in the buttermilk mixture before coating.
- Double‑dip for extra crunch
- After the first coating, dip the chicken again in the buttermilk mixture and re‑coat before frying.
- Maintain oil temperature
- Fry at 170 °C and monitor the time (6‑7 min).
- Whisk oil slowly into dressing
- When making the Caesar dressing, drizzle the olive oil slowly while whisking to form a thick emulsion.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Sepp van Dijk’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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