Crispy Chicken Caesar (Print Version)
# Ingredients:
→ Dressing
01 -
240g (1 cup) Mayo, full-fat preferred
02 -
30g (⅓ cup) Parmesan Cheese, freshly shredded
03 -
2 Small Anchovy Pieces
04 -
Whole Milk, 2 tbsp
05 -
Juice of 1 Lemon
06 -
Dijon Mustard, 1 tsp
07 -
Worcestershire Sauce, 1 tsp
08 -
1 Small Garlic Clove
09 -
¼ tsp Fine Salt
10 -
¼ tsp Ground Black Pepper
→ Chicken
11 -
7-9oz/200-250g Each, 2 Boneless Chicken Breasts
12 -
65g (1 cup) Panko Crumbs
13 -
40g (¼ cup) All-Purpose Flour
14 -
2 Beaten Eggs
15 -
1 tsp Fine Salt
16 -
1 tsp Garlic Powder
17 -
½ tsp Ground Black Pepper
18 -
240ml (1 cup) Cooking Oil, e.g., Vegetable, for frying
→ Salad
19 -
2 Large Romaine Heads, chopped into pieces (~220g or 8oz each)
20 -
6 Slices Bacon, cooked, cooled & diced
21 -
120g (4oz) Ciabatta Bread, day old if possible
22 -
40g (½ cup) Freshly Grated Parmesan Cheese
23 -
1 tbsp Olive Oil
24 -
To taste: Salt, Ground Pepper & Garlic Powder for Bread
# Instructions:
01 -
Use a food processor to mix the dressing ingredients together until smooth and creamy.
02 -
Cut bread into tiny cubes. Mix with a tablespoon of olive oil, a couple pinches of garlic powder and black pepper, and a small pinch of salt.
03 -
Line a tray (about 12" x 8") with parchment. Spread shredded parmesan on it, then place the croutons over the cheese. Bake at 180C/350F for 10 minutes or until the bread and cheese are golden-brown. Cool before breaking up the crispy cheese to add later.
04 -
Mix 1 tsp of garlic powder, 1 tsp salt, and ½ tsp pepper in a small container. Slice each chicken breast in half horizontally, making 4 evenly sized portions.
05 -
Prepare 3 wide bowls: one with flour and half of the spice mix, another for eggs, and the last one with breadcrumbs and the rest of the seasoning. Dip the chicken into the flour, coat it in the egg, and finish by covering it well in breadcrumbs.
06 -
Heat 1 cup of oil in a heavy pan over medium heat. Check the temperature by dropping in a breadcrumb—you want it to sizzle fast (about 180C/350F). Fry 2 pieces of chicken at a time, cooking each for 3-4 minutes per side until sharp golden and cooked through. Let them cool and slice into strips.
07 -
In a big mixing bowl, combine lettuce with your preferred amount of dressing (use less to start, then add more if needed). Stir in the bacon and croutons. Plate individual portions and arrange chicken strips on top. Drizzle with extra dressing if you'd like!
# Notes:
01 -
You can make the dressing 3-4 days in advance.
02 -
Want something lighter? Bake the chicken instead.
03 -
You'll probably have more dressing than needed—use for extra servings!