California Crispy Chicken Recipe
Breaded chicken, lettuce, avocado, onions, tomatoes, bacon, and shredded jack cheese. Served with house ranch.
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Ingredients
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Crispy Breaded Chicken
Salad & Toppings
House Ranch Dressing
Method
Crispy Breaded Chicken
Prep chicken
If chicken breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels and cut into 4 equal pieces (for sandwiches or salad topping).
Marinate
Place chicken pieces in a shallow bowl and pour 1 cup buttermilk over them. Add 1 tsp hot sauce if using. Cover and refrigerate for 30 minutes to 2 hours (30 minutes minimum).
Prepare dredging stations
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second dish, beat eggs. In a third dish, combine panko breadcrumbs and grated Parmesan.
Dredge chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in beaten eggs, then press into panko-Parmesan mixture to fully coat. For extra crispness double-dip: after the first panko coat, briefly dip again in egg and panko.
Fry
In a wide skillet, pour vegetable oil to a depth of about 1/4 inch (about 1 cup) and heat over medium-high until oil registers 350°F (175°C) or a small piece of breadcrumb sizzles immediately. Fry chicken pieces in batches, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding. Transfer to a wire rack set over a baking sheet and rest 3–5 minutes to keep crisp.
Alternative bake (optional)
To bake instead, preheat oven to 425°F (220°C). Place dredged chicken on a lightly oiled rack on a baking sheet, spray tops lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and 165°F internal.
Salad & Toppings Assembly
While chicken rests, assemble salad base by arranging 4 cups shredded romaine on a platter or in individual plates.
Scatter sliced tomato and thinly sliced red onion over the lettuce.
Place sliced avocado on top and sprinkle chopped cooked bacon and 1 cup shredded Monterey Jack cheese evenly over the salad.
Slice the rested crispy chicken into strips (if whole) and arrange over the salad.
House Ranch Dressing
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth.
Stir in 1 tbsp chopped fresh dill, 1 tbsp minced chives, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or add more buttermilk for thinner consistency.
Chill dressing at least 15 minutes for flavors to meld. Drizzle dressing over assembled salad or serve on the side.