Extra Crispy Chicken Caesar Salad (Print Version)
# Ingredients:
→ Dressing
01 -
1 cup (240g) full fat Mayo
02 -
⅓ cup (30g) freshly grated Parmesan
03 -
2 Anchovy Fillets
04 -
2 tablespoons Milk (preferably whole milk)
05 -
1 Lemon, juice only
06 -
1 teaspoon Dijon Mustard
07 -
1 teaspoon Worcestershire Sauce
08 -
1 small clove of Garlic
09 -
¼ teaspoon Salt
10 -
¼ teaspoon Black Pepper
→ Chicken
11 -
2 Chicken Breasts (7-9oz/200-250g each)
12 -
1 cup (65g) Panko Breadcrumbs
13 -
¼ cup (40g) Flour
14 -
2 Eggs, beaten
15 -
1 teaspoon Salt
16 -
1 teaspoon Garlic Powder
17 -
½ teaspoon Black Pepper
18 -
1 cup (240ml) Vegetable Oil, for frying
→ Salad
19 -
2 large heads of Romaine Lettuce, chopped (approx 8oz/220g each)
20 -
6 slices of Bacon, cooked, cooled & diced
21 -
4oz (120g) Ciabatta (preferably day old)
22 -
½ cup (40g) freshly grated Parmesan
23 -
1 tablespoon Olive Oil
24 -
Salt, Garlic Powder & Black Pepper (for croutons)
# Instructions:
01 -
In a food processor blitz the dressing ingredients until smooth.
02 -
Dice bread into small bite-sized pieces. Toss with 1 tablespoon olive oil, 2 pinches of garlic powder & black pepper and 1 pinch of salt.
03 -
Add parchment paper to a tray (roughly 12" x 8") and spread over grated parmesan. Spread out the croutons on top then bake in the oven at 180C/350F for 10mins, or until both the croutons and parmesan are deeply golden. Allow to cool (they'll crisp as they cool) then break up just before serving.
04 -
In a small pot combine 1 teaspoon salt & garlic powder with ½ teaspoon black pepper. Slice the chicken breasts horizontally through the centre to make 4 even-sized breasts.
05 -
Line up 3 large shallow dishes - the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. One by one dredge the chicken breasts through the flour, into the egg, then finish in the breadcrumbs, making sure you thoroughly coat at each stage.
06 -
Heat up 1 cup of oil in a heavy-based pan over medium heat until a breadcrumb rapidly sizzles (approx 180C/350F). Two at a time, fry the chicken for 3-4mins each side, or until deep golden, visibly crispy and white/piping hot right through the centre. Place on a wire rack once cooked. Slice into strips once cooled.
07 -
In a large mixing bowl toss the lettuce with your preferred amount of dressing (start off with less than you think then work up). Toss in the bacon and croutons, then serve up individual portions with the sliced chicken on top. Drizzle over more dressing if desired.
# Notes:
01 -
Dressing can be made ahead and stored for 3-4 days.
02 -
Chicken can be baked instead of fried.
03 -
Recipe makes more dressing than typically needed.