Print

Crispy Chicken Caesar Salad & Chips

Crispy Chicken Caesar Salad & Chips
Print Recipe

A deliciously crispy and zesty Crispy Chicken Caesar Salad & Chips that blends golden crunchy chicken, fresh romaine lettuce, tangy Caesar dressing, and homemade crispy chips. Perfectly balanced in flavor and texture, this easy-to-make recipe is ideal for a quick lunch, dinner, or entertaining guests.

Ingredients

Scale

For the Chicken

  • 2 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 2 tbsp olive oil (for frying)

For the Salad

  • 1 head romaine lettuce, washed and chopped
  • ½ cup Parmesan cheese, freshly grated
  • ½ cup Caesar dressing (store-bought or homemade)
  • 1 tbsp lemon juice (for garnish)

For the Chips

  • 3 medium starchy potatoes (Russets preferred)
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • Salt and pepper, to taste

For the Dressing (Optional Homemade)

  • ¼ cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp anchovy paste (optional)
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chicken: Slice chicken breasts into thin, even strips for faster and uniform cooking. Season with salt and pepper. Set up your breading station with beaten eggs and a mixture of panko breadcrumbs and grated Parmesan cheese. Dip each chicken strip into the egg, then press into the breadcrumb mixture to coat thoroughly.
  2. Fry the Chicken: Heat olive oil in a skillet over medium heat. Fry each breaded chicken strip for about 3-4 minutes per side until golden brown and cooked through. Remove from the pan and place on paper towels to drain excess oil and maintain crispiness.
  3. Make the Chips: Wash and peel potatoes (or leave skins on for texture). Slice into thin rounds or strips. Pat dry to remove moisture. Toss with olive oil, garlic powder, salt, and pepper. Arrange on a parchment-lined baking sheet and bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through, until crisp and golden.
  4. Assemble the Salad: Toss the chopped romaine lettuce gently with Caesar dressing until evenly coated but not soggy. Sprinkle with freshly grated Parmesan cheese to enhance flavor.
  5. Combine and Serve: Arrange the dressed romaine on plates, top with the crispy chicken strips, and serve with a generous portion of homemade chips on the side. Garnish with a fresh squeeze of lemon juice and enjoy immediately for optimal flavor and texture.

Notes

  • Pat chicken dry before breading to ensure extra crispiness.
  • Use panko breadcrumbs for a lighter, crunchier crust compared to traditional breadcrumbs.
  • Fry chicken in batches to avoid overcrowding and maintain oil temperature for even browning.
  • Drain chips on paper towels after baking to keep them crispy.
  • Serve immediately to best enjoy crispy textures and fresh dressing flavors.

Nutrition

Keywords: crispy chicken salad, Caesar salad, homemade chips, panko chicken, easy chicken recipe, crunchy salad, chicken and chips, quick dinner

Find it online: https://marycorner.com/crispy-chicken-caesar-salad-chips/