Buttermilk Fried Chicken Caesar Salad Recipe

Marinate chicken

Trim any excess fat from the chicken and, if using breasts, halve them to an even thickness. In a bowl or zip-top bag, whisk together buttermilk, egg, Worcestershire sauce, garlic powder, onion powder, hot sauce (optional) and 1/2 teaspoon salt. Add the chicken, press to submerge, cover or seal and refrigerate for at least 2 hours or up to overnight.

Prepare dredge

In a shallow dish combine flour, cornstarch, remaining 1.5 teaspoons salt, 1 teaspoon black pepper, paprika and 1/2 teaspoon garlic powder. Mix well so spices are evenly distributed.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (roughly 500 ml to 1 L for a 10-inch pan). Heat oil over medium-high until it reaches 350°F (175°C) or a bubble appears when a pinch of flour is dropped in. Maintain 325–350°F while frying.

Dredge and fry

Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess. Carefully add pieces to hot oil without crowding (work in batches). Fry 4–6 minutes per side for thighs (adjust for smaller breasts) until golden brown and internal temperature reaches 165°F (74°C). Turn once halfway. Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining chicken.

Rest

Let the fried chicken rest 5 minutes before slicing into strips or bite-sized pieces for the salad so juices redistribute and coating sets.

In a small bowl or jar, combine mayonnaise, Greek yogurt, anchovy paste, minced garlic, Dijon mustard, Worcestershire sauce and fresh lemon juice. Whisk until smooth. Slowly whisk in the olive oil until emulsified. Season with salt and black pepper to taste. If the dressing is too thick, add 1/2 teaspoon water at a time to reach desired consistency. Chill until ready to use.

Toss the torn romaine in a large bowl with about 1/3 to 1/2 cup of the Caesar dressing (adjust to taste) until evenly coated.

Add grated Parmesan and croutons and gently toss to combine.

Arrange dressed salad on plates or a serving platter. Top with sliced or chunked buttermilk fried chicken. Sprinkle extra grated Parmesan over the top, add chopped parsley and a squeeze of the reserved lemon half. Serve immediately while chicken is hot and crisp.

Offer extra lemon wedges and additional dressing on the side. If desired, drizzle a little high-quality olive oil over the chicken pieces for sheen.