Buttermilk Fried Chicken Caesar Recipe

Marinate

Trim and cut the chicken into strips or bite-sized pieces if not pre-cut. In a bowl, whisk together buttermilk, egg and hot sauce. Submerge the chicken pieces in the mixture, cover and refrigerate for at least 1 hour or up to overnight (minimum 1 hour recommended).

Prep coating

In a shallow dish or bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, kosher salt and black pepper. Mix well so the seasoning is evenly distributed.

Dredge and rest

Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place coated pieces on a wire rack and let rest 10 minutes — this helps the crust set.

Fry

Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 to 3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds. Fry chicken in batches without crowding, 3–5 minutes per side for strips (longer for thicker pieces), until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if needed.

Preheat oven to 375°F (190°C). Toss biscuit pieces with melted butter, garlic powder and salt on a baking sheet in a single layer. Bake 8–10 minutes, stirring once, until crisp and golden. Remove and let cool slightly — they will crisp further.

Whisk together mayonnaise, Greek yogurt, lemon juice, anchovy paste, Dijon, Worcestershire sauce, minced garlic and black pepper. Taste and adjust seasoning with salt if needed. If dressing is too thick, whisk in olive oil or 1 teaspoon water at a time until desired consistency is reached. Chill until ready to assemble.

Place the torn romaine into a large bowl. Add about half of the dressing and toss to lightly coat. Add most of the Parmesan and toss again. Taste and add more dressing as needed so leaves are evenly coated but not soggy.

Divide dressed romaine between plates. Top each portion with hot buttermilk fried chicken pieces. Scatter biscuit croutons over the salad and sprinkle extra grated Parmesan. Serve with lemon wedges on the side and freshly ground black pepper to taste.