1/3 cup(s) canola oil, plus more as needed for frying
1 1/2 pounds b chicken thighs
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 cup(s) cornstarch, plus more as needed for dredging
3 cloves of garlic, smashed
1 Tbsp Worcestershire sauce, plus more to taste
1 Tbsp Dijon mustard
1/2 cup(s) Parmesan cheese, plus more as needed for garnish
1/4 cup(s) lemon juice
3/4 cup(s) extra virgin olive oil
1 large head of romaine lettuce, roughly chopped
Place a large non-stick skillet over medium high heat. Add oil and allow to get hot. Season chicken liberally with salt and pepper. Dredge chicken in cornstarch and shake off excess.
Cook chicken in oil for about 4 to 6 minutes per side or until crispy and chicken is cooked through. Set aside to cool; meanwhile assemble salad.
In a blender add garlic, Worcestershire sauce, Dijon, Parmesan and lemon juice. Blend on high speed and slowly add olive oil until an emulsion forms.
To assemble, cut chicken into chunks, and toss romaine with enough dressing to coat.
Serve with crispy chicken over each salad, drizzle with more dressing and garnish with more Parmesan as desired.