Make the vinaigrette: In a blender or small food processor blitz together the garlic, parmesan cheese, Italian seasoning, salt, pepper, red pepper flakes, vinegar and honey. Add the olive oil and blend until creamy and emulsified.

Massage the kale: thinly slice the kale into ribbons. Drizzle with just a touch of oil, a squeeze of lemon and pinch of salt. Use your hands to massage the kale until it’s glossy and soft, about three minutes. Set aside.

Set up a dredging station: pat the chicken tenders dry with a paper towel and season the chicken with pinches of salt and pepper on all sides. You will need three shallow dishes. To the first shallow dish, add flour. To another, whisk the eggs and season with a pinch of salt and pepper. In the final dish stir together the seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, salt and pepper.

Coat each tender in some flour, shaking off the excess. Submerge chicken pieces in whisked egg, letting excess drip off before adding them to the parmesan breadcrumb mixture. Coat the tenders in breadcrumbs and use your fingers to really press the mixture into the chicken so that it adheres nicely and the chicken pieces are fully coated.

Cook the chicken: in a ceramic-coated nonstick skillet add the oil over medium-high heat. Friends, WAIT until the oil is hot before adding the chicken. Add the chicken in a single layer, you will likely need to work in two batches to avoid crowding the pan. Cook for three minutes until golden brown, flip and cook another three minutes (or until your chicken registers 165 degrees on an instant-read thermometer). Remove chicken to a paper-towel-lined plate.

Assemble baybay: add some kale and green leaf lettuce to a serving bowl and toss with a drizzle of dressing. Slice the crispy chicken tenders and top the salad with chicken, shaved parmesan cheese, tomatoes and another crack of pepper. Drizzle with more dressing and DIG IN.