Crispy Chicken Caesar Salad Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and slice each breast into 3–4 even strips (about 1" wide) so they cook quickly and evenly. Pat dry with paper towel.

In a bowl, whisk together the buttermilk, garlic powder, paprika, 1 tsp salt and 1/2 tsp black pepper. Add the chicken strips, making sure they are fully submerged. Cover and refrigerate for at least 20 minutes (up to 2 hours). The buttermilk tenderizes and helps the breading adhere for a crisp crust.

While the chicken marinates, preheat the oven to 200°C (400°F). Toss the bread cubes with 2 tbs olive oil, 1 tsp garlic powder and 1/2 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake for 8–12 minutes, tossing once, until golden and crisp. Remove and cool.

Set up three shallow dishes: 1) flour seasoned with 3/4 tsp salt and 1/2 tsp black pepper; 2) eggs beaten with 2 tbs milk; 3) panko mixed with 1/2 cup grated Parmesan. Dredge each marinated chicken strip first in flour (shake off excess), then in the egg wash, then press into the panko-Parmesan mixture to fully coat. Place coated strips on a wire rack and let rest 5–10 minutes to help the coating adhere.

Pour about 1 cup of neutral oil into a large skillet to reach roughly 1/4–1/2" depth. Heat over medium-high until shimmering and a small piece of panko sizzles immediately (about 175–185°C / 350–365°F).

Fry the chicken in batches without crowding: 2–3 minutes per side, turning once, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F). Adjust heat as needed so the exterior browns without burning. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 100°C (210°F) oven while remaining batches cook.

When all chicken is cooked, let rest 3–4 minutes, then slice strips on a slight bias if desired for plating.

In a bowl, whisk together 1/2 cup mayonnaise, 1/3 cup grated Parmesan, 1 tsp anchovy paste, 1 tsp Dijon, 2 tbs lemon juice, 1 tsp Worcestershire, and 1 minced garlic clove until smooth. Slowly whisk in 2 tbs olive oil until emulsified. Season to taste with 1/4 tsp salt and 1/4 tsp black pepper. If the dressing is too thick, thin with 1–2 tbs water or additional lemon juice.

Place the chopped romaine in a large bowl. Add enough Caesar dressing to lightly coat the leaves (start with about 1/2 cup and toss; add more if desired). Toss gently to combine so leaves are evenly coated but not drenched.

Add the homemade croutons and toss once more. Arrange dressed romaine on individual plates or a large platter. Top with the sliced crispy chicken strips, sprinkle with Parmesan shavings and an additional grind of black pepper. Serve immediately with lemon wedges on the side for a bright finish.