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Crispy Chicken Caesar Salad Recipe with Easy Anchovy-Free Dressing

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A quick and easy crispy chicken Caesar salad with a homemade anchovy-free dressing that delivers bold flavor and satisfying texture without the fuss.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1 cup all-purpose flour (120 g)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups panko breadcrumbs (150 g)
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • 1 large head romaine lettuce, washed and chopped
  • ½ cup freshly grated Parmesan cheese (about 50 g)
  • Croutons (store-bought or homemade)
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons fresh lemon juice (about 30 ml)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (anchovy-free)
  • 2 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese (25 g)
  • Salt and black pepper, to taste
  • Water to thin, if necessary

Instructions

  1. Pat the chicken breasts dry and pound them to about ½ inch (1.3 cm) thickness. Season both sides with salt, pepper, and garlic powder.
  2. Set up dredging station: place flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs in a third. Coat each chicken breast first in flour, shaking off excess, then dip into the egg, and press into the panko until fully coated.
  3. Heat about ¼ inch (0.6 cm) of oil in a large skillet over medium heat until shimmering but not smoking.
  4. Carefully place the breaded chicken in the hot oil. Cook for about 4-5 minutes per side (8-10 minutes total), until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding; cook in batches if needed. Use tongs to flip gently.
  5. Transfer chicken to a paper towel-lined plate to drain excess oil. Let rest for 5 minutes, then slice into strips.
  6. Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, Parmesan cheese, salt, and pepper in a bowl. Add water a teaspoon at a time if dressing is too thick until creamy and pourable.
  7. In a large salad bowl, toss chopped romaine with a few tablespoons of dressing until lightly coated. Add croutons and half the Parmesan cheese, tossing gently.
  8. Arrange sliced crispy chicken over the salad. Drizzle more dressing on top if desired and sprinkle with remaining Parmesan cheese. Serve immediately.

Notes

For gluten-free, swap all-purpose flour and panko with almond flour and gluten-free breadcrumbs. Use dairy-free mayo and vegan Parmesan alternatives for dairy-free version. Keep chicken at room temperature before frying for even cooking. Do not move chicken too much in pan to get extra crispy crust. Dressing can be made ahead and refrigerated. Reheat chicken in oven at 375°F (190°C) for 5-7 minutes to refresh crispiness.

Nutrition

Keywords: crispy chicken Caesar salad, anchovy-free dressing, quick salad recipe, easy chicken salad, homemade Caesar dressing, panko chicken, healthy salad

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