Food and Recipes Dish Salad Oven-Fried Chicken Salad with Buttermilk Ranch Dressing Recipe Be the first to rate & review! These oven-baked pecan-and-panko crusted chicken tenders have fabulous fried chicken flavor with much less grease and mess. As the chicken cooks, the rest of this family-friendly recipe comes together in minutes. Grilled romaine lettuce gives this salad a smoky flavor. Instead of using a grill pan, you can cook the veggies on a charcoal or gas grill outside. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on March 11, 2019 Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox Active Time: 20 mins Total Time: 40 mins Yield: 6 serves Ingredients 1 cup panko (Japanese-style breadcrumbs) 1/4 cup finely chopped pecans 1 teaspoon paprika 2 1/4 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 large egg whites 1/2 cup all-purpose flour 1 1/2 pounds chicken breast tenders Olive oil cooking spray 3 romaine lettuce hearts, cut in half lengthwise 3 (1⁄2-inch-thick) red onion slices (from 1 small onion) 1 ear fresh corn, shucked 1/2 cup whole buttermilk 1/2 cup mayonnaise 2 tablespoons chopped fresh chives 2 teaspoons fresh lemon juice 1 teaspoon minced garlic 1 pint cherry tomatoes, halved 4 bacon slices, cooked and crumbled 1 cup garlic-butter seasoned croutons 2 ripe avocados, chopped Directions Preheat oven to 425°F. Place a lightly greased wire rack in an aluminum foil-lined rimmed baking sheet. Stir together panko, pecans, paprika, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl. In a separate bowl, whisk egg whites just until foamy. Place flour in another bowl. Sprinkle chicken with 1⁄2 teaspoon of the salt. Dredge chicken in flour; dip in egg whites, and dredge in panko mixture, pressing to adhere. Coat chicken on each side with cooking spray; place on rack. Bake in preheated oven until done, 20 minutes, turning after 12 minutes. Slice chicken. Meanwhile, heat a grill pan over medium-high. Coat cut sides of lettuce with cooking spray. Place lettuce, cut side down, on pan. Grill until marks appear, 3 minutes. Chop lettuce; place in a large bowl. Coat onion slices and corn with cooking spray. Grill onion until marks appear, 3 minutes per side. Grill corn, turning, until charred, 5 minutes. Cut kernels from cob; discard cob. Whisk together buttermilk, next 4 ingredients, and remaining 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Toss together lettuce, tomatoes, and 1⁄4 cup dressing; arrange on a large platter. Top with onion, corn, chicken, bacon, croutons, and avocados. Serve remaining dressing on the side. Rate It Print