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Crispy chicken Caesar salad: golden chicken, romaine lettuce, creamy dressing.

Best-Ever Crispy Chicken Caesar Salad

Amelia
This recipe creates the ultimate Crispy Chicken Caesar Salad experience, starting with perfectly crisp and juicy chicken, then layering in a creamy, tangy homemade Caesar dressing, crunchy homemade croutons, and fresh romaine lettuce. It's a restaurant-quality salad you can easily make at home and will actually crave.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4
Calories 650 kcal

Equipment

  • Cutting board
  • Knife
  • Paper towels
  • Resealable bag or container
  • 3 shallow dishes
  • Whisk
  • Medium bowl
  • Large skillet
  • Baking Sheet
  • Parchment paper
  • Air fryer (optional)
  • Wire rack
  • Large bowl
  • Oven
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup all-purpose flour
  • ¼ teaspoon salt for flour
  • ⅛ teaspoon black pepper for flour
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese optional, for breadcrumbs
  • ¼ inch olive oil for pan-frying
  • 8 cups romaine lettuce, washed and chopped
  • ½ cup mayonnaise
  • 2 tablespoons grated Parmesan cheese for dressing
  • 2 tablespoons lemon juice for dressing
  • 1 tablespoon Dijon mustard for dressing
  • 2 cloves garlic, minced for dressing
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon black pepper for dressing
  • 2 tablespoons olive oil for dressing
  • 1-2 anchovy fillets, minced optional
  • 4 cups stale bread, cubed
  • 2 tablespoons olive oil for croutons
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt for croutons
  • ¼ teaspoon black pepper for croutons
  • ¼ cup grated Parmesan cheese for serving

Instructions
 

  • **Part 1: Crispy Chicken**
  • 1. Pat the chicken breasts completely dry with paper towels. Slice horizontally if they are very thick.
  • 2. In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • 3. Place the chicken in a resealable bag or container and pour the marinade over it. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  • 4. Set up a breading station: Dish 1: 1/2 cup all-purpose flour, seasoned with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dish 2: 1 large egg, beaten with 1 tablespoon of milk. Dish 3: 1 cup panko breadcrumbs (add 1/4 cup grated Parmesan cheese if desired).
  • 5. Dredge each chicken breast in the flour, shaking off any excess. Dip in the egg mixture, letting the excess drip off. Coat thoroughly in the panko breadcrumbs, pressing gently.
  • 6. Cook the chicken using your preferred method:
  • - **Pan-Fry:** Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Cook for 4-5 minutes per side, or until golden brown and cooked through (165°F/74°C).
  • - **Bake:** Preheat oven to 400°F (200°C). Place the chicken on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 20-25 minutes, or until golden brown and cooked through.
  • - **Air Fry:** Preheat air fryer to 375°F (190°C). Place the chicken in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through.
  • 7. Place the cooked chicken on a wire rack to cool slightly for about 5 minutes.
  • 8. Slice the chicken breasts into 1/2 inch thick strips.
  • **Part 2: Caesar Dressing**
  • 1. Gather your ingredients: 1/2 cup mayonnaise, 2 tablespoons grated Parmesan cheese, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 cloves garlic, minced, 1 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper, 2 tablespoons olive oil, and optional anchovy fillets.
  • 2. In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper.
  • 3. Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and emulsified.
  • 4. Taste and adjust seasonings as needed.
  • 5. Cover the dressing and refrigerate for at least 30 minutes.
  • **Part 3: Croutons**
  • 1. Cut 4 cups of stale bread into 1-inch cubes.
  • 2. In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • 3. Spread the bread cubes on a baking sheet. Bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy, flipping halfway through.
  • 4. Let the croutons cool completely.
  • **Part 4: Assembling the Salad**
  • 1. Wash and dry 8 cups of romaine lettuce. Chop or tear into bite-sized pieces.
  • 2. In a large bowl, toss the romaine lettuce with enough Caesar dressing to coat it lightly.
  • 3. Add the homemade croutons and 1/4 cup of grated Parmesan cheese to the salad and toss gently.
  • 4. Arrange the sliced crispy chicken on top of the salad.
  • 5. Serve immediately. Add an extra sprinkle of Parmesan cheese and black pepper if desired.

Notes

For extra crispy chicken, double bread the chicken. Don't overdress the salad to avoid sogginess. Make the croutons ahead of time and store them in an airtight container. Adjust the dressing to your liking. Use high-quality ingredients for the best flavor. For a creamier dressing, add a tablespoon of sour cream or Greek yogurt.