Jump to Recipe· 4.7 from 59 reviews

I absolutely love this Extra Crispy Chicken Caesar Salad Recipe because it takes the classic Caesar and gives it a crunchy, juicy twist that feels so indulgent yet fresh. When I first tried making the chicken super crispy at home, I was amazed by how much it elevated the whole salad experience—every bite bursting with flavor and texture.

This recipe works wonderfully as a hearty lunch or a satisfying dinner, especially when you need something that feels both crispy and creamy without being heavy. You’ll find that the homemade dressing and perfectly toasted croutons paired with that extra crispy chicken create a balance that keeps everyone coming back for seconds.

❤️

Why You’ll Love This Recipe

  • Ultimate Crispy Chicken: The secret layering of flour, egg, and panko breadcrumbs gives you that unbeatable crunch every time.
  • Homemade Caesar Dressing: Fresh, tangy, and rich with parmesan and anchovies, no store-bought dressing comes close.
  • Perfectly Toasted Croutons: Baking them on parmesan creates an extra golden, flavor-packed bite.
  • Simple But Elegant: It’s a satisfying, beautiful salad that’s easy to make for family or guests.
A white bowl filled with a layered salad starting with a base of bright green lettuce leaves mixed with small brown croutons and bits of bacon. On top, there are five thick, golden brown fried chicken strips lined up side by side, each showing white tender meat inside. A creamy white dressing with specks of pepper is drizzled over the chicken and some parts of the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Each ingredient in this Extra Crispy Chicken Caesar Salad Recipe plays a role in building layers of flavor and texture. From fresh romaine to crispy bacon, and that perfectly seasoned chicken, you’ll want to use quality produce and fresh spices for the best results.

  • Full fat Mayo: This anchors the creamy base of the dressing and balances out the acidity perfectly.
  • Freshly grated Parmesan: Adds authentic cheesy depth to both the dressing and croutons.
  • Anchovy Fillets: Trust me, they’re the magic umami bomb in classic Caesar dressing.
  • Milk (preferably whole): Helps thin the dressing to just the right consistency without watering it down.
  • Lemon juice: Freshly squeezed packs a bright, zesty punch.
  • Dijon Mustard & Worcestershire Sauce: Layer in tang and savoriness for a balanced dressing.
  • Garlic: Fresh, pungent, and essential for that punchy flavor.
  • Chicken Breasts: Sliced to even thickness for consistent cooking and ultimate crispiness.
  • Panko Breadcrumbs: The secret to that extra crunch over traditional breadcrumbs.
  • Flour: Helps the coating stick and crisps up beautifully when fried.
  • Eggs: Acts as the glue that holds the crispy coating together.
  • Vegetable Oil: For frying – use enough to get the chicken golden and crispy without sogginess.
  • Romaine Lettuce: Crisp, fresh, and the perfect crunchy bed for your salad.
  • Bacon: Adds smoky saltiness, and I love cooking it until super crisp.
  • Ciabatta bread: The sturdiness makes for croutons that stay crunchy.
  • Olive Oil: For tossing the croutons and enhancing flavor.
  • Salt, Garlic Powder & Black Pepper: Season everything for balanced flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging people to make this recipe their own. Whether you want to lighten it up or add some flavor twists, there’s room to experiment without losing that extra crispy magic.

  • Grilled Chicken: I sometimes skip the frying and grill the breaded chicken for a lighter option; just toast your panko first for that crunch.
  • Vegetarian Version: Swap chicken with crispy tofu or crispy chickpeas, they soak up the dressing nicely and add crunch too.
  • Spicy Twist: Adding a pinch of cayenne to the breadcrumb mix gives a nice kick that my family loves.
  • Dressing Swap: If you’re short on time, store-bought Caesar dressing can work, but adding fresh Parmesan always helps to freshen it up.

How to Make Extra Crispy Chicken Caesar Salad Recipe

Step 1: Whip Up the Creamy Caesar Dressing

I always start with the dressing because it benefits from some resting time to meld the flavors. Just blitz the mayo, parmesan, anchovies, milk, lemon juice, Dijon, Worcestershire, garlic, salt, and pepper in a food processor until smooth. It’s incredibly rich and tangy – the real backbone of this salad.

Step 2: Prepare and Bake the Crunchy Parmesan Croutons

Dice your ciabatta into bite-sized pieces and toss with olive oil plus salt, garlic powder, and pepper. Spread parmesan evenly on a parchment-lined baking tray and scatter the seasoned bread cubes over it. Baking at 180C/350F for 10 minutes gets everything golden and crispy. Pro tip: Let them cool completely to get that extra crunch before you break them apart.

Step 3: Season and Dredge the Chicken for Maximum Crisp

Combine salt, garlic powder, and pepper for seasoning. Slice the chicken breasts horizontally to make even pieces. Set three shallow dishes: one with flour and half the seasoning, one with beaten eggs, and one with panko breadcrumbs mixed with remaining seasoning. Dredge each piece through flour, egg, then breadcrumbs, pressing to fully coat, especially in the breadcrumbs – this is what locks in the crunch.

Step 4: Fry the Chicken to Crispy Perfection

Heat vegetable oil in a heavy-based pan to about 180C/350F—test by tossing in some breadcrumb; it should sizzle instantly. Fry chicken pieces two at a time for 3-4 minutes per side until golden brown and cooked through. I always finish them on a wire rack instead of paper towels so the coating stays crisp, not soggy. Once cooled slightly, slice into strips for easy serving.

Step 5: Toss the Salad and Assemble

Toss chopped romaine with some of the dressing, starting modestly—you can always add more. Mix in crisp bacon and those toasty croutons, then divide onto plates. Top with the sliced extra crispy chicken and drizzle more dressing if you like. It’s all about layering those flavors and textures!

👨‍🍳

Pro Tips for Making Extra Crispy Chicken Caesar Salad Recipe

  • Perfect Slicing: I slice the chicken breasts horizontally to ensure even thickness so they cook perfectly and get that consistent crispy crust.
  • Breadcrumb Press: Press the panko coating firmly onto the chicken; loose crumbs can fall off and won’t crisp as well.
  • Wire Rack Resting: Rest fried chicken on a wire rack instead of paper towels to avoid steam buildup, keeping the coating crunchy.
  • Temperature Test: Check oil temperature with a breadcrumb test to prevent greasy or undercooked chicken.

How to Serve Extra Crispy Chicken Caesar Salad Recipe

A white bowl holds a salad with three main layers: the bottom layer is fresh green lettuce leaves that look crisp, the middle layer has small pieces of crunchy golden-brown croutons and bits of cooked bacon with a reddish-brown color, and the top layer features several slices of golden-brown breaded chicken arranged neatly side by side showing the white inside of the chicken. A silver fork rests on the edge of the bowl, and the bowl is placed on a white marbled surface. In the bottom right corner, there is a glass with a creamy light-colored dressing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle extra freshly grated Parmesan and a few anchovy fillets on top if I want a punch of classic Caesar flavor. Sometimes I add a squeeze of lemon for brightness right at the table. Crispy bacon bits double as garnish and flavor bombs.

Side Dishes

We often pair this salad with a crusty garlic bread or a light vegetable soup to keep things balanced. A chilled glass of crisp white wine or sparkling water with lemon elevates the meal beautifully.

Creative Ways to Present

For special occasions, I like to stack the salad layers in a clear glass bowl so you can see the colorful ingredients. Another fun idea is serving the chicken strips in mini baguette boats alongside individual salad portions for a casual party vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken in an airtight container in the fridge and add the salad components separately to prevent sogginess. Lettuce stays best fresh, so I don’t toss it with dressing until serving leftovers.

Freezing

I’ve found the chicken freezes well if cooled completely and wrapped tightly, but croutons and salad don’t freeze nicely. Just thaw the chicken in the fridge and re-crisp it in a pan or oven.

Reheating

To keep the chicken extra crispy, I reheat it in a 375°F oven on a wire rack for about 8–10 minutes. This way, you avoid soggy breading and get back that satisfying crunch.

FAQs

  1. Can I make the Extra Crispy Chicken Caesar Salad Recipe ahead of time?

    Absolutely! I suggest making the dressing and croutons ahead and storing them separately. Cook the chicken fresh for the best crispiness, or reheat carefully if necessary. Keep lettuce and bacon separate until ready to serve.

  2. What’s the best way to get the chicken extra crispy without frying?

    Good question! You can bake your breaded chicken at 400°F on a wire rack to mimic frying. Toast your panko crumbs before coating to help them crisp up well in the oven, and flip halfway for even color.

  3. Can I use store-bought Caesar dressing for this recipe?

    Yes, though the homemade dressing adds a fresh, bold flavor that’s hard to beat. If you use store-bought, try stirring in some freshly grated Parmesan and lemon juice to brighten it up.

  4. How do I prevent the chicken coating from falling off?

    Make sure to press the breadcrumbs firmly onto the chicken after dredging. Also, let the oil get hot enough before frying so the crust sets immediately and doesn’t slide off.

Final Thoughts

This Extra Crispy Chicken Caesar Salad Recipe has become my go-to when I’m craving something fresh with a crunchy twist. I love that it feels a bit special but comes together without fuss, perfect for both weeknights and entertaining. I really hope you give it a try—you’ll enjoy how the rich, crunchy chicken and fresh, tangy dressing come together in every satisfying bite!

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Extra Crispy Chicken Caesar Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews
  • Author: Megane
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

This EXTRA Crispy Chicken Caesar Salad combines crunchy, golden-fried chicken breasts with a creamy homemade Caesar dressing, crisp romaine lettuce, smoky bacon, and garlicky Parmesan croutons for a perfect balance of textures and flavors. The chicken is coated in seasoned flour, egg, and panko breadcrumbs then fried until irresistibly crispy. Homemade dressing made with anchovies, Parmesan, and lemon juice ties all the elements together beautifully, making this salad a satisfying main dish.

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 Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 small clove of Garlic
  • 1/4 tsp Salt
  • 1/4 tsp 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 Salt
  • 1 tsp 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 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

  1. Make the Dressing: In a food processor, combine the mayonnaise, grated Parmesan, anchovy fillets, milk, lemon juice, Dijon mustard, Worcestershire sauce, garlic clove, salt, and black pepper. Blitz until the mixture is smooth and creamy. Adjust seasoning if necessary and set aside.
  2. Prepare Croutons: Dice the ciabatta bread into small, bite-sized pieces. Toss them with olive oil, two pinches of garlic powder, black pepper, and a pinch of salt until evenly coated.
  3. Bake Croutons: Line a baking tray (approximately 12″ x 8″) with parchment paper and spread the grated Parmesan evenly over it. Spread the coated croutons on top of the Parmesan layer. Bake in a preheated oven at 180°C (350°F) for about 10 minutes or until both the croutons and Parmesan have turned a deep golden brown. Remove from the oven and let cool completely, allowing them to crisp further. Break into smaller pieces just before serving.
  4. Prep the Chicken: Combine salt, garlic powder, and black pepper in a small pot for seasoning. Slice each chicken breast horizontally through the center to create four evenly sized breasts.
  5. Dredge the Chicken: Set up three shallow dishes: one with flour mixed with half the seasoning, the second with beaten eggs, and the third with panko breadcrumbs combined with the remaining seasoning. Coat each chicken breast by dredging first in the flour mixture, then in the eggs, and finally in the breadcrumbs, ensuring an even and thorough coating at each step.
  6. Fry the Chicken: Heat vegetable oil in a heavy-based pan over medium heat until a breadcrumb sizzles upon contact (about 180°C/350°F). Fry two chicken breasts at a time for 3-4 minutes per side until they are deep golden brown, crispy, and cooked through (white and piping hot in the center). Place the cooked chicken on a wire rack to drain excess oil and cool slightly. Slice into strips before serving.
  7. Assemble the Salad: In a large mixing bowl, toss the chopped romaine lettuce with the desired amount of Caesar dressing, starting with less and adding more to taste. Add the diced cooked bacon and cooled croutons, tossing lightly to combine. Serve individual portions topped with sliced crispy chicken and a drizzle of extra dressing if desired.

Notes

  • You can prepare the dressing ahead of time and store it tightly sealed in the fridge for 3-4 days. Adjust the milk quantity in the dressing to achieve your preferred consistency.
  • If you prefer to bake the chicken instead of frying, toast the breadcrumbs first to ensure crispiness. Follow a baked chicken recipe, such as a baked pesto chicken, for guidance.
  • For the bacon, you can bake it alongside the croutons or pan-fry according to your preference. Unsomoked streaky bacon is recommended.
  • The nutritional calorie count might be an overestimate as it assumes the full use of dressing and coating ingredients on the chicken.

Nutrition

  • Serving Size: 1 salad with chicken and dressing (approx. 1/4 recipe)
  • Calories: 720 kcal
  • Sugar: 3 g
  • Sodium: 950 mg
  • Fat: 55 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 38 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 180 mg
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Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

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