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Crispy Chicken Caesar Salad with Fried Chicken Cutlet & Homemade Caesar Dressing
Introduction:
There’s nothing quite like a Crispy Chicken Caesar Salad—the crunchy romaine, the rich and tangy Caesar dressing, and of course, the golden, crispy fried chicken cutlet perched on top.
This version takes everything you love about the classic Caesar and elevates it with a homemade dressing (with just the right amount of anchovy paste for depth), and a perfectly fried chicken cutlet that’s crispy on the outside and juicy on the inside.
It’s comfort food at its finest, and yet light enough to be a satisfying meal or a fancy dinner option.
Ready to make this show-stopping salad at home? Let’s dive in!
Why You’ll Love This Crispy Chicken Caesar Salad:
This Crispy Chicken Caesar Salad hits all the right notes—crispy, creamy, tangy, and savory. The fried chicken cutlet is golden brown on the outside, juicy on the inside, and perfectly seasoned, adding a hearty element to the crisp, fresh lettuce.
The homemade Caesar dressing has the perfect balance of richness from the mayonnaise and Parmesan, a touch of tang from the Dijon mustard and vinegar, and umami depth from the anchovy paste (or fillets). Plus, you can’t go wrong with the satisfying crunch of crispy croutons.
This is the ultimate way to enjoy a classic Caesar salad with a Southern twist—and it’s easy to make from scratch, so you can skip the bottled dressings and enjoy all the homemade goodness.
Whether it’s for a family dinner, a weekend treat, or a special gathering, this salad is sure to be a hit!
This recipe can be served as a salad or a wrap!
In a medium bowl, combine the mayonnaise, sour cream (if using), Dijon mustard, red wine vinegar, Worcestershire sauce, and anchovy paste. Use a whisk or fork to blend everything until smooth.
Add the minced garlic and freshly grated Parmesan cheese. Continue to whisk until fully incorporated.
Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing until it becomes creamy and thick.
Taste and adjust the seasoning with salt, black pepper, and a squeeze of fresh lemon juice for extra brightness, if desired.
Making croutons yourself is super simple and WAY better than the store-bought stuff. Simply grab a French baguette and cut it into small bite-sized pieces.
Coat them in olive oil and the seasoning of your choice and bake at 400 for about 7-10 minutes or until toasted and golden brown.
You can also use other bread options. For something with a little sweeter flavor, try brioche.
Prep the chicken: If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets. You can also pound them out with a meat mallet for even thickness.
Set up your dredging station: In one shallow bowl, combine the flour, garlic powder, paprika, salt, pepper, and dried oregano. In another bowl, whisk the eggs and Dijon mustard until smooth. In a third bowl, combine the panko breadcrumbs with the grated Parmesan cheese.
Dredge the chicken: Dip each chicken cutlet first into the seasoned flour, then into the egg mixture, and finally coat it with the panko-Parmesan mixture.
Press the breadcrumbs onto the chicken to ensure it sticks well.
Fry the chicken: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the chicken cutlets to the pan.
Fry for 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain: Remove the cutlets from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them rest while you prepare the salad.
Assemble the Salad:
Toss the lettuce: In a large salad bowl, toss the chopped romaine lettuce with a generous amount of Caesar dressing.
You can add more or less dressing depending on your preference, but be sure to coat the lettuce evenly.
Add the finishing touches: Sprinkle the salad with extra grated Parmesan cheese and toss in croutons for crunch. If you like, add a little extra freshly ground black pepper.
If making a wrap, grab a large burrito-sized tortilla and gently toast it. Add the salad and chopped crispy chicken and roll tightly.
Tips for the Perfect Crispy Chicken Caesar Salad:
- Pounding the Chicken: Pounding the chicken breasts ensures they cook evenly and get that beautiful crispy texture. Aim for an even thickness of about 1/2 inch.
- Breadcrumbs: Using panko breadcrumbs gives the chicken cutlets their signature light and crispy texture. If you want a bit more flavor, you can season the panko breadcrumbs with a pinch of garlic powder or Italian seasoning.
- Make Ahead: You can make the dressing a day ahead and store it in the fridge—this helps the flavors develop more. Just give it a good stir before usage.
- Extra Crispy?: If you love extra-crunchy chicken, double-dip the chicken cutlets! After the first coat of breadcrumbs, dip the chicken back in the egg mixture and coat it in the breadcrumbs again before frying.
- Serving Variations: If you want to make this salad a meal in itself, add some roasted vegetables like cherry tomatoes, red onions, or even a few slices of avocado for extra texture and flavor.
Pairing Suggestions:
Serve this crispy chicken Caesar salad with a light white wine like Sauvignon Blanc or a chilled glass of Chardonnay for a refreshing meal. If you’re looking for something heartier, pair it with a crispy, cold beer like a pilsner or lager to complement the richness of the fried chicken and Caesar dressing.
Enjoy your delicious, crispy, and creamy Chicken Caesar Salad!
Crispy Chicken Caesar Salad: Print & Download Recipe
Crispy Chicken Caesar Salad
Ingredients
For the Fried Chicken Cutlet:
- 2 boneless, skinless chicken breasts (pounded thin)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 ½ cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried oregano, optional
- Oil for frying, vegetable or canola oil works well
For the Caesar Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream, optional, for extra creaminess
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste, or 2-3 anchovy fillets, mashed
- 1 garlic clove, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup olive oil, extra virgin
- Salt and black pepper to taste
- A squeeze of fresh lemon juice, optional, for brightness
For the Salad:
- 1 large head of romaine lettuce, chopped
- 1/4 cup freshly grated Parmesan cheese
- Croutons, store-bought or homemade
- Fresh ground black pepper, for garnish
Instructions
Making the Dressing:
- In a medium bowl, combine the mayonnaise, sour cream (if using), Dijon mustard, red wine vinegar, Worcestershire sauce, and anchovy paste.
- Use a whisk or fork to blend everything together until smooth.
- Add the minced garlic and freshly grated Parmesan cheese.
- Continue to whisk until fully incorporated.
- Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing until it becomes creamy and thick.
- Taste and adjust the seasoning with salt, black pepper, and a squeeze of fresh lemon juice for extra brightness, if desired.
Making the Croutons:
- Grab your French baguette and cut it into small bite size pieces.
- Coat them in olive oil and the seasoning of your choice and bake at 400 for about 7-10 minutes or until toasted and golden brown.
- You can also use other bread options.
- For something with a little sweeter flavor, try brioche.
Prep the chicken:
- If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets.
- You can also pound them out with a meat mallet for even thickness.
- Set up your dredging station:
- In one shallow bowl, combine the flour, garlic powder, paprika, salt, pepper, and dried oregano.
- In another bowl, whisk the eggs and Dijon mustard until smooth.
- In a third bowl, combine the panko breadcrumbs with the grated Parmesan cheese.
Dredge the chicken:
- Dip each chicken cutlet first into the seasoned flour, then into the egg mixture, and finally coat it with the panko-Parmesan mixture.
- Press the breadcrumbs onto the chicken to ensure it sticks well.
Fry the chicken:
- Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- Once the oil is hot (about 350°F or 175°C), carefully add the chicken cutlets to the pan.
- Fry for 3-4 minutes per side, or until golden brown and cooked through.
- The internal temperature should reach 165°F (74°C).
Drain:
- Remove the cutlets from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Let them rest while you prepare the salad.
Assemble the Salad:
- Toss the lettuce: In a large salad bowl, toss the chopped romaine lettuce with a generous amount of Caesar dressing.
- You can add more or less dressing depending on your preference, but be sure to coat the lettuce evenly.
- Add the finishing touches: Sprinkle the salad with extra grated Parmesan cheese and toss in croutons for crunch.
- If you like, add a little extra freshly ground black pepper.
- If making a wrap, grab a large burrito size tortilla and gently toast it. Add the salad and chopped crispy chicken and roll tightly.
Notes
- Pounding the Chicken: Pounding the chicken breasts ensures they cook evenly and get that beautiful crispy texture. Aim for an even thickness of about 1/2 inch.
- Breadcrumbs: Using panko breadcrumbs gives the chicken cutlets their signature light and crispy texture. If you want a bit more flavor, you can season the panko breadcrumbs with a pinch of garlic powder or Italian seasoning.
- Make Ahead: You can make the dressing a day ahead and store it in the fridge—this helps the flavors develop more. Just give it a good stir before usage.
- Extra Crispy?: If you love extra-crunchy chicken, double-dip the chicken cutlets! After the first coat of breadcrumbs, dip the chicken back in the egg mixture and coat it in the breadcrumbs again before frying.
- Serving Variations: If you want to make this salad a meal in itself, add some roasted vegetables like cherry tomatoes, red onions, or even a few slices of avocado for extra texture and flavor.
