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Healthy-ish Chicken Tender Caesar Plate

Crispy, golden homemade chicken tenders served over fresh romaine with the most incredible homemade Caesar dressing. This is healthy-ish eating at its finest — packed with protein, loaded with flavor, and way better than anything you'd get from a restaurant.
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Healthy-ish Chicken Tender Caesar Plate
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes

Ingredients

For the Caesar Dressing:

  • 2-4 garlic cloves minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¾ cup Hellmann's mayonnaise
  • ¼ cup Greek yogurt
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Chicken Tenders:

  • 1 lb chicken breast tenders
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp vinegar

For the Breading:

  • 2 eggs
  • 1/4 cup Buttermilk, as needed if too dry
  • ½ cup cornstarch
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan
  • Oil for frying

For Serving:

  • 1 head of romaine lettuce chopped
  • Extra shaved Parmesan for garnish
  • Croutons

Instructions

  • Marinate the chicken: In a large bowl, combine the chicken tenders with paprika, garlic powder, salt, white pepper, Worcestershire sauce, and vinegar. Mix well until the chicken is evenly coated. Let it marinate for 10-15 minutes to soak up all those flavors.
  • Make the Caesar dressing: In a medium bowl, combine the minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk together until well combined. Add the mayonnaise and Greek yogurt, whisking until smooth. Stir in the freshly grated Parmigiano-Reggiano, salt, and black pepper. Taste and adjust seasonings as needed. Cover and refrigerate until ready to use. (This can be made up to 5 days ahead!)
  • Add egg, buttermilk and cornstarch: To the same bowl with the marinated chicken, crack in one egg and add the cornstarch. Mix everything together until the chicken is completely coated in a thick, sticky mixture.
  • Prepare the breading: In a separate shallow bowl, combine the panko breadcrumbs and grated Parmesan. Mix them together so they're evenly distributed.
  • Bread the chicken: Take each chicken strip and press it into the panko-Parmesan mixture, making sure to coat both sides generously. Press lightly so the coating really sticks. Place the breaded tenders on a plate and repeat with the remaining chicken.
  • Heat the oil: Pour oil into a large frying pan until it's about 1-2 inches deep. Heat over medium heat until the oil reaches 350-375°F, or until a small piece of bread dropped in sizzles immediately.
  • Fry the chicken: Working in batches so you don't overcrowd the pan, carefully add the breaded chicken tenders to the hot oil. Fry for about 3-4 minutes per side, until they're golden brown and crispy and cooked through (internal temp should be 165°F).
  • Drain: Remove the cooked tenders and place them on a wire rack or a plate lined with paper towels to drain off any excess oil.
  • Reserve some dressing: Set aside a small portion of the Caesar dressing in a separate bowl for dipping the chicken tenders.
  • Dress the salad: In a large bowl, toss the chopped romaine lettuce with the remaining Caesar dressing. Add some extra shaved Parmesan and toss again.
  • Assemble and serve: Plate the dressed romaine and top with the crispy chicken tenders (you can leave them whole or slice them up). Add croutons, extra Parmesan, and serve with the reserved Caesar dressing on the side for dipping. Enjoy immediately while the chicken is hot and crispy!

Notes

  • Air fryer option: Want to make this even lighter? You can absolutely air fry these chicken tenders! Spray them lightly with cooking spray and air fry at 400°F for about 10-12 minutes, flipping halfway through, until golden and cooked through.
  • Anchovy paste substitute: If you absolutely cannot find or stomach anchovy paste, you can substitute with an extra teaspoon of Worcestershire sauce and a tiny pinch of fish sauce (if you have it). But honestly, the anchovy paste is what makes Caesar dressing Caesar dressing, so I really encourage you to try it!
  • Make it gluten-free: Use gluten-free panko breadcrumbs and cornstarch instead of cornstarch. Everything else in this recipe is naturally gluten-free!
  • Storage: Store leftover dressing in an airtight container in the fridge for up to 5 days. Leftover chicken tenders can be stored for 3-4 days and reheated in the oven or air fryer at 375°F for about 5-7 minutes to re-crisp them.
  • Dressing consistency: If your dressing seems too thick, you can thin it out with a tiny splash of water, lemon juice, or even milk. If it's too thin, add a bit more grated Parmesan.
Servings: 3