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Crispy Chicken Caesar Salad Recipe with Easy Crunchy Sourdough Croutons

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A quick and easy crispy chicken Caesar salad featuring crunchy sourdough croutons, homemade garlicky Caesar dressing, and tender chicken with a seasoned breadcrumb coating.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1 cup (120 g) panko breadcrumbs (Japanese-style preferred)
  • ½ cup (60 g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • Olive oil or vegetable oil, for frying
  • 3 cups (about 150 g) sourdough bread, cubed (day-old or slightly stale)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • ½ cup (120 ml) mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 anchovy fillets, finely chopped (or 1 teaspoon anchovy paste)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup (25 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons water (to thin, if needed)
  • 1 large head of romaine lettuce, washed and chopped
  • Extra Parmesan shavings, for garnish
  • Freshly ground black pepper, for finishing

Instructions

  1. Prepare the Croutons: Preheat oven to 375°F (190°C). Toss sourdough cubes with olive oil, minced garlic, salt, and pepper on a baking sheet. Spread evenly and roast for 12–15 minutes, tossing halfway, until golden and crunchy.
  2. Make the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, garlic, anchovies, lemon juice, and Parmesan. Season with salt and pepper. Add water a tablespoon at a time if needed to thin. Adjust taste.
  3. Bread the Chicken: Mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Beat eggs in another bowl. Dip chicken breasts into egg, then coat with breadcrumb mixture, pressing gently.
  4. Cook the Chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chicken breasts 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid flipping too often.
  5. Prepare the Salad Base: Place chopped romaine in a large bowl. Add half the dressing and toss lightly to coat.
  6. Assemble the Salad: Slice cooked chicken into strips. Add chicken and croutons to salad. Drizzle remaining dressing on top, garnish with Parmesan shavings and freshly ground black pepper. Toss gently before serving.

Notes

Use Japanese-style panko for extra crunch. Maintain oil temperature around 350°F (175°C) for crispy chicken. Rest chicken after cooking to keep juices locked in. Dry sourdough bread slightly before cubing for best crouton texture. Toss croutons halfway through baking for even color. For dairy-free, use nutritional yeast and vegan mayo. For gluten-free, substitute gluten-free bread.

Nutrition

Keywords: crispy chicken Caesar salad, sourdough croutons, homemade Caesar dressing, quick salad recipe, crunchy chicken salad

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