Popcorn Chicken Salad

Mix flour, 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a small bowl. Whisk eggs and water in another small bowl. Place panko in a third bowl. Dredge chicken in the flour mixture, shaking off excess. Dip in the egg mixture, shaking off excess. Dredge in the panko, making sure to coat the chicken completely.

Heat oil in a large skillet over medium-high heat until shimmering. Working in 2 batches, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes per batch.

Meanwhile, combine buttermilk, mayonnaise, yogurt, herbs, the remaining 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a medium bowl. Add romaine and coleslaw mix; toss to coat. Serve the salad topped with the chicken and garnished with scallions, if desired.