Fried Chicken Cèsar Recipe
crispy lemon pepper chicken thigh, greens, parmesan, césar dressing on buttery brioche with house-fried potato chips
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Ingredients
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Chicken
Salad
Sandwich Assembly
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and lemon pepper seasoning. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Dredge the Chicken
Remove the marinated chicken from the refrigerator. In a shallow dish, place the all-purpose flour. Take each marinated thigh, shake off excess buttermilk, and dredge in the flour until fully coated.
- 3
Fry the Chicken
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry the chicken thighs in batches, cooking for about 6-8 minutes per side or until golden brown and cooked through. Place on a paper towel-lined plate to drain excess oil.
Salad Assembly
- 4
Prepare the Salad
Rinse and chop the romaine lettuce into bite-sized pieces. In a large bowl, toss the lettuce with the César dressing until well-coated. Add grated parmesan cheese and toss again.
Sandwich Assembly
- 5
Assemble the Sandwich
Toast the brioche bread slices until golden brown. On the bottom slice, layer a generous portion of the dressed greens, followed by two pieces of fried chicken. Top with another slice of brioche and serve with house-fried potato chips on the side.