EXTRA Crispy Chicken Caesar Salad

overhead shot of chicken caesar salad in large white bowl on marble backdrop with silver fork

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5 from 1 vote

Crispy chicken, crunchy parmesan croutons and a mouthwatering homemade dressing - this chicken caesar salad has it all!

Prep Time30

Cook Time20

Total Time50

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Food Processor (for dressing)
Baking Tray & Parchment Paper (for croutons)
3 Large Shallow Dishes (for coating chicken)
Large Heavy Bottom Pan & Tongs (for frying chicken)
Large Mixing Bowl & Salad Tossers (for salad)
Fine Cheese Grater (for parmesan)
Sharp Knife & Chopping Board

Ingredients

Dressing

1 cup / 240g full fat Mayo
1/3 cup / 30g freshly grated Parmesan
2 Anchovy Fillets
2 tbsp Milk (preferably whole milk)
1 Lemon, juice only
1 tsp EACH: Dijon Mustard, Worcestershire Sauce
1 small clove of Garlic
1/4 tsp EACH: Salt, Black Pepper (or to taste)

Chicken

2x 7-9oz/200-250g Chicken Breasts
1 cup / 65g Panko Breadcrumbs
1/4 cup / 40g Flour
2 Eggs, beaten
1 tsp EACH: Salt, Garlic Powder
1/2 tsp Black Pepper
1 cup / 240ml Vegetable Oil, for frying

Salad

2 large heads of Romaine Lettuce, chopped (approx 8oz/220g EACH)
6 slices of Bacon, cooked, cooled & diced
4oz / 120g Ciabatta (preferably day old)
1/2 cup / 40g freshly grated Parmesan
1 tbsp Olive Oil
Salt, Garlic Powder & Black Pepper (for croutons)

Instructions

Dressing: In a food processor blitz the dressing ingredients until smooth.
Prep Croutons: Dice bread into small bite-sized pieces. Toss with 1 tbsp olive oil, 2 pinches of garlic powder & black pepper and 1 pinch of salt.
Bake Croutons: Add parchment paper to a tray (roughly 12" x 8") and spread over grated parmesan. Spread out the croutons on top then bake in the oven at 180C/350F for 10mins, or until both the croutons and parmesan are deeply golden. Allow to cool (they'll crisp as they cool) then break up just before serving.
Prep Chicken: In a small pot combine 1 tsp salt & garlic powder with 1/2 tsp black pepper. Slice the chicken breasts horizontally through the centre to make 4 even-sized breasts.
Dredge Chicken: Line up 3 large shallow dishes - the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. One by one dredge the chicken breasts through the flour, into the egg, then finish in the breadcrumbs, making sure you thoroughly coat at each stage (namely the breadcrumbs).
Fry Chicken: Heat up 1 cup of oil in a heavy-based pan over medium heat until a breadcrumb rapidly sizzles (approx 180C/350F). Two at a time, fry the chicken for 3-4mins each side, or until deep golden, visibly crispy and white/piping hot right through the centre. Place on a wire rack once cooked. Slice into strips once cooled.
Salad: In a large mixing bowl toss the lettuce with your preferred amount of dressing (start off with less than you think then work up). Toss in the bacon and croutons, then serve up individual portions with the sliced chicken on top. Drizzle over more dressing if desired.

Video

Notes

a) Dressing - You can make this ahead of time and tightly store it in the fridge until needed (3-4days). I find 2 tbsp milk gives you the perfect consistency, but you can reduce or increase depending on how thin/thick you want the dressing. You can also use store-bought dressing if you'd prefer. For reference, the recipe will make around 1.5 cups (which I don't usually use all of).

b) Can I bake the chicken? - If you'd prefer to bake the chicken instead of fry you can. You need to toast the breadcrumbs either in the oven or in a frying pan beforehand though. I recommend following my Baked Pesto Chicken Recipe for guidance on how to bake the chicken.

c) Bacon - I typically bake this at the same time the croutons go in, but you can pan-fry if you'd prefer. I use unsmoked streaky bacon.

d) Calories - Overestimate as it assumes all of the dressing is used, and all of the flour/egg/Panko attaches to the chicken.

Nutrition