1. Preheat oven to 425F. Lightly spray 2 12-count muffin tins with nonstick cooking spray.

2. Fold/crimp the edges of the street style tortillas, then place in muffin tin. Gently push the bottom down to fit the tortilla shell into the tin. Bake in preheated oven for 8 minutes, or until lightly golden brown and crisp. Remove from oven and set aside.

3. Set up the breading stations.

Dip the chicken in breading station 1 (the flour mixture), then into breading station 2 (the egg mixture).

Repeat dipping the chicken into the flour mixture then egg. This helps get the chicken ultra crispy.

Finally dip the chicken in breading station 3 (the breadcrumb mixture), making sure to flip over to coat both sides.

4. Heat an inch or 2 of oil in a large skillet over medium-high heat until the oil reaches 350F. Fry chicken until golden brown, then flip and fry other side. Fry until the internal temperature reaches 165F.

Remove from the oil and place on wire cooling rack with paper towels lined underneath to catch the excess oil.

5. Make the Caesar dressing. In a large bowl, add all ingredients for the dressing. Whisk or stir until dressing is smooth and combined. Alternatively, you can place all ingredients into a container then shake to combine the ingredients.

Pour the dressing over the chopped lettuce, then toss to combine.

6. Assemble. Cut the chicken into small bite size pieces. Add to the bottom of the crispy tortilla shells, then add Caesar salad on top and freshly grated parmesan cheese. Serve and enjoy!