Crispy Chicken Caesar Salad
By Hestan
Crispy Chicken Caesar Salad
By Hestan
Yield/Serves:
4
For Salad:
For Garlic Breadcrumbs:
For Seasoned Flour:
1 head romaine lettuce, cleaned and chopped into bite sized pieces.
2 eggs, beaten
2 cups panko breadcrumbs
3 chicken breasts
½ tsp. kosher salt
¼ tsp. black pepper
1 cup vegetable oil
Sea salt
½ Meyer lemon
Grated parmesan cheese, for serving
Black pepper, for serving
For Caesar Dressing:
For Caesar Dressing:
1 Tbsp. Dijon mustard
1 Tbsp. anchovy paste
1 egg yolk
2 garlic cloves, minced
1 tsp. Worcestershire
2 Tbsp. red wine vinegar
½ tsp. black pepper
½ Meyer lemon, juiced
2/3 cup extra virgin olive oil
½ cup grated parmesan cheese
For Garlic Breadcrumbs:
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 clove garlic, minced
2/3 cup panko breadcrumbs
2 Tbsp. grated parmesan cheese
For Seasoned Flour:
1-1/2 cups AP flour
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. kosher salt
½ Tbsp. black pepper
½ Tbsp. paprika
½ tsp. cayenne
- Prepare the romaine lettuce, cover with a damp paper towel in the fridge until ready to use to crisp up.
- Prepare the dressing; in bowl, add the Dijon, anchovy paste, egg yolk and whisk to combine. Then whisk in the minced garlic, Worcestershire, red wine vinegar, pepper, and lemon juice. Slowly whisk in the extra virgin olive oil to emulsify the dressing, whisking briskly until combined. Stir in the parmesan cheese. Cover and refrigerate until ready to use.
- Preheat the oven to 350F.
- In a small non-stick skillet, make the garlic breadcrumbs. Heat the skillet over medium heat, add equal amounts of extra virgin olive oil and butter. Once it bubbles, add the minced garlic and sauté one min. Next, add in the panko breadcrumbs, stir to combine in the butter and oil and cook until golden brown. Turn off the heat and grate some parmesan cheese into the mixture. Stir, remove from heat, and set aside until serving.
- Prepare the dredging station; to a flat plate or baking dish, add flour and seasonings to make the seasoned flour. In a separate bowl, whisk 2 eggs. In a third dish, add panko breadcrumbs.
- Cut the chicken breasts on a bias into 1” tenders. Salt and pepper each side.
- In a large non-stick skillet, add vegetable oil to cover the bottom of the pan, about ½” up the sides for a shallow fry. Heat to medium high heat.
- Dredge each chicken tender; dip each in the seasoned flour, shaking off excess. Next coat in the egg and allow to drip, finally coat in panko, pressing as much as you can to all sides of the chicken. Place each tender on a rack lined baking sheet.
- Once oil is hot, fry the chicken tenders for about 2-3 mins. per side, flip and cook another 2-3 mins until golden brown. Place on a clean rack lined baking sheet. Continue in batches until all chicken tenders are fried.
- Place the baking sheet of chicken into the oven on the middle rack for 5 mins. until chicken is cooked through.
- Remove chicken, sprinkle with sea salt and a squeeze of Meyer lemon.
- Assemble the salads. In a bowl, add the chilled romaine, the dressing and some of the breadcrumbs, toss to combine. Plate, adding a few chicken tenders to each plate, adding a sprinkle of breadcrumbs and grated parmesan cheese, along with black pepper, if desired.