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

Scale

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)

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Instructions

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.
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.
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.
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.
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.
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.
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