In a bowl, combine chicken strips with paprika, garlic powder, salt, white pepper, Worcestershire sauce, and vinegar.

Mix well and let it marinate for 10–15 minutes to absorb the flavors.

To the same bowl, add one egg and cornflour. Mix until the chicken is evenly coated.

In a separate shallow bowl, combine panko crumbs and grated parmesan.

Coat each chicken strip in the crumb mixture, pressing lightly so the coating sticks well.

Heat oil in a frying pan over medium heat.

Fry the chicken in batches until golden brown and crispy on both sides (about 3–4 minutes per side).

Remove and place on a wire rack or paper towel to drain excess oil.

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

Taste and adjust seasoning as needed.

Set aside a small portion of the dressing for dipping.

In a large bowl, toss chopped romaine lettuce with the remaining dressing and some extra parmesan.

Serve the crispy chicken tenders on top or on the side, with the reserved Caesar dressing for dipping.