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Crispy Chicken Caesar Salad with Homemade Flavor

Crispy chicken Caesar salad with homemade-style crunchy fried chicken and classic Caesar dressing. Coated chicken strips are pan-fried until golden, then piled on crisp romaine with shaved parmesan and croutons.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts Cut into strips
  • 1 cup breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 2 large eggs Beaten
Salad
  • 2 romaine lettuce Chopped (2 heads)
  • 1 cup Caesar dressing
  • 1 cup shaved parmesan cheese
  • 1.5 cup croutons
  • vegetable oil For frying (about 1/2 inch in the skillet)

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Combine the breadcrumbs and grated parmesan cheese in a shallow dish.
  2. Dip each chicken strip in the beaten eggs, then press into the breadcrumb mixture to coat evenly.
Fry until crisp
  1. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
  2. Fry the chicken strips for 3–4 minutes per side, until golden brown and cooked through, then drain on paper towels.
Assemble the salad
  1. Toss the chopped romaine with Caesar dressing in a large bowl.
  2. Top with the crispy chicken strips, shaved parmesan, and croutons.
  3. Serve immediately for the best crunch.

Notes

For extra crunch, let the breaded chicken rest 2 minutes before frying, and fry in a single layer without crowding. Store assembled salad components separately: keep leftover salad greens and dressing in the fridge up to 2 days, and refrigerate chicken up to 3 days (recrisp in a hot skillet or oven). Freezing is not recommended for the fried chicken or dressed salad. For a lighter option, use reduced-fat Caesar dressing and parmesan to cut calories while keeping the same texture.