In a bowl, add the chicken cubes along with paprika, salt, black pepper, garlic powder, and Worcestershire sauce.

Mix well and let the chicken rest for at least 15 minutes.

In the same marination tray, crack in the egg and mix it directly with the chicken.

Add the flour into the tray and mix again until the chicken pieces are evenly coated.

In a separate tray, combine breadcrumbs, panko crumbs, and grated parmesan.

Coat each chicken piece in the breadcrumb mixture, pressing gently so the crumbs stick well.

Heat oil in a frying pan over medium heat.

Fry the coated chicken pieces until golden, crispy, and fully cooked through, about 4–5 minutes per batch.

Place on a wire rack or paper towel to drain excess oil.

In a bowl, whisk together Greek yogurt, mayonnaise, grated parmesan, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, and salt and pepper.

Adjust seasoning and lemon juice to taste.

Add chopped romaine lettuce to a large bowl.

Pour over the dressing and toss until the lettuce is evenly coated.

Top with crispy chicken tender pops and extra parmesan if desired.