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Crispy Chicken Caesar Salad

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A quick and easy recipe for a restaurant-quality crispy chicken Caesar salad featuring golden fried chicken strips, fresh romaine, and homemade Caesar dressing.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb/450 g), sliced into strips
  • 1 cup all-purpose flour (120 g) for coating (or almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 cup panko breadcrumbs (or crushed cornflakes for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil for frying (preferably avocado oil)
  • 1 large head of romaine lettuce, washed and chopped
  • 1/2 cup shaved Parmesan cheese
  • 1 cup cherry tomatoes, halved (optional)
  • Croutons (store-bought or homemade)
  • 1/3 cup mayonnaise (full-fat)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, finely minced
  • Salt and pepper, to taste
  • Optional: 1 teaspoon anchovy paste

Instructions

  1. Slice the chicken breasts into 1-inch thick strips and pat dry with paper towels.
  2. Set up breading station: mix flour, garlic powder, smoked paprika, salt, and pepper in one bowl; beat eggs in a second bowl; place panko breadcrumbs in a third bowl.
  3. Coat each chicken strip by dipping first in flour mixture, then egg wash, then panko breadcrumbs, pressing gently to adhere.
  4. Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 350°F).
  5. Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
  6. Whisk together mayonnaise, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, pepper, and anchovy paste (if using) to make dressing.
  7. Toss chopped romaine lettuce with a few spoonfuls of dressing until evenly coated but not soggy. Add cherry tomatoes and croutons if desired.
  8. Arrange dressed salad on plates or a serving bowl, top with crispy chicken strips, and sprinkle with shaved Parmesan. Serve immediately.

Notes

Keep chicken warm in a low oven if cooking in batches. Pat chicken dry before breading for better coating adhesion. Toss salad gently and just before serving to keep lettuce crisp. Baking chicken at 400°F for 15-20 minutes is a healthier alternative but less crispy. Use panko breadcrumbs for best crunch.

Nutrition

Keywords: crispy chicken, Caesar salad, easy recipe, homemade dressing, quick dinner, family meal, restaurant-quality

Find it online: https://tomyumy.com/crispy-chicken-caesar-salad-recipe-perfect-for-easy-restaurant-quality-meals/