Crispy Chicken Caesar Recipe
buttermilk brined chicken, romaine, shaved romano, toasty panko
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Ingredients
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Brined Chicken
Crispy Coating
Salad
Method
Brining Chicken
- 1
Prepare Brine
In a large bowl, combine buttermilk, garlic powder, salt, and black pepper. Stir until well combined.
- 2
Brine Chicken
Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Crispy Coating
- 3
Preheat Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 4
Prepare Breading Station
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
- 5
Bread the Chicken
Remove the chicken from the brine and let excess liquid drip off. Dredge each piece in flour, dip in beaten eggs, and then coat in the panko mixture, pressing to adhere.
- 6
Arrange on Baking Sheet
Place the coated chicken on the prepared baking sheet. Drizzle olive oil over each piece.
- 7
Bake Chicken
Bake in the preheated oven for 25-30 minutes or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Assemble Salad
- 8
Dress the Lettuce
In a large bowl, combine the chopped romaine lettuce with Caesar dressing. Toss until the lettuce is evenly coated.
- 9
Slice Chicken
Once the chicken is done, let it rest for a few minutes before slicing it into strips.
- 10
Plate the Salad
Serve the dressed romaine topped with sliced crispy chicken and shaved Romano cheese.
