Description

A delicious and easy-to-make Crispy Chicken Caesar Salad featuring crunchy chicken strips and a tangy homemade Caesar dressing. Perfect for quick lunches, dinners, or gatherings.

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
1 cup all-purpose flour (120 g) (or almond flour for gluten-free)
2 large eggs, beaten, room temperature
1 cup panko breadcrumbs (100 g) (Japanese brand recommended)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying (or olive oil for lighter option)
1 large egg yolk (use pasteurized if preferred)
2 cloves garlic, minced
2 teaspoons anchovy paste (optional but recommended)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (120 ml)
1/4 cup finely grated Parmesan cheese (25 g)
Salt and freshly ground black pepper to taste
1 large head Romaine lettuce, washed and chopped
1/2 cup homemade croutons or store-bought
Extra Parmesan shavings for garnish
Freshly ground black pepper to sprinkle

Instructions

Slice chicken breasts into 1/2-inch strips and season lightly with salt and pepper.
Set up dredging stations: mix flour with garlic powder, paprika, salt, and pepper in one bowl; beat eggs in a second bowl; place panko breadcrumbs in a third bowl.
Dip each chicken strip first in the flour mixture, then in beaten eggs, and finally coat with panko breadcrumbs, pressing firmly.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat (around 350°F). Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
In a mixing bowl, whisk together garlic, anchovy paste, egg yolk, lemon juice, and Dijon mustard. Slowly drizzle in olive oil while whisking vigorously to emulsify. Stir in Parmesan cheese and season with salt and pepper.
Chop romaine lettuce into bite-sized pieces. Add croutons if using and toss gently.
Pour Caesar dressing over lettuce and toss until lightly coated. Plate salad and top with crispy chicken strips. Garnish with Parmesan shavings and black pepper.

Notes

If dressing is too thick, add a teaspoon of water to loosen. Serve chicken immediately after frying for extra crispiness. For gluten-free, use almond flour and gluten-free breadcrumbs. To bake chicken instead of frying, bake at 425°F for 20-25 minutes flipping halfway. Use pasteurized eggs or mayonnaise in dressing if concerned about raw eggs.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 salad serving with
Calories: 450
Sugar: 3
Sodium: 650
Fat: 28
Saturated Fat: 6
Carbohydrates: 22
Fiber: 3
Protein: 32

Keywords: Crispy Chicken Caesar Salad, homemade Caesar dressing, easy salad recipe, crispy chicken, healthy salad, quick dinner, family meal