Chicken Caesar Salad Recipe

Toast focaccia

Preheat oven to 375°F (190°C). Toss focaccia cubes with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Spread in a single layer and bake 10–12 minutes, tossing once, until golden and crisp. Remove and let cool.

Crisp bacon

If bacon is not already cooked, bake or pan-fry 4 slices until crisp. Drain on paper towels and chop into bite-sized pieces.

In a large salad bowl combine torn romaine, cooled focaccia croutons, chopped bacon, and rinsed capers. Hold dressing and chicken separately until ready to serve.

Prepare chicken: pat chicken pieces dry and, if using thighs, trim excess fat. Lightly score thicker parts so pieces are even. Season both sides with 1/2 tsp salt and 1/2 tsp pepper.

Make dredge: in a shallow bowl or plate whisk together flour, cornstarch, smoked paprika, garlic powder, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper.

Coat chicken: brush each chicken piece with buttermilk (or dip) and press into the flour mixture so it's fully coated. Let rest on a rack for 5 minutes to set the crust.

Heat oil: in a heavy skillet (cast-iron preferred) heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or is shimmering but not smoking.

Fry chicken and sage: add sage leaves to the hot oil first and fry 10–15 seconds until crispy; remove with tongs to a paper towel-lined plate. Carefully add coated chicken to the oil—do not overcrowd—fry 3–4 minutes per side (depending on thickness) until crust is golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack to drain and rest 3 minutes; slice into strips or bite-sized pieces.

Combine anchovies and garlic: in a small bowl mash chopped anchovy fillets with minced garlic and a pinch of salt until paste-like.

Whisk dressing: add mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and olive oil to the anchovy-garlic mixture. Whisk until smooth. Season with black pepper and adjust salt to taste. If dressing is too thick, whisk in up to 1 tablespoon water to reach desired consistency.

Dress salad: pour about 3/4 of the dressing over the salad bowl (start with 1/2 cup and add more to taste) and toss gently to coat the romaine, croutons, bacon, and capers evenly.

Add chicken and cheese: arrange sliced sage fried chicken on top of the tossed salad. Sprinkle with 3/4 cup grated Parmesan and garnish with reserved crispy sage leaves. Serve extra dressing and remaining Parmesan at the table.