Crispy Chicken Caesar Salad Chips (Printable version)
A delicious combination of crispy chicken, fresh Caesar salad, and homemade potato chips creates the perfect bite-sized appetizer.
# What you need:
→ Chicken
01 - 2 boneless skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1 large egg beaten
04 - 3/4 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp olive oil
→ Potato Chips
10 - 2 large russet potatoes
11 - 2 tbsp olive oil
12 - 1/2 tsp sea salt
→ Caesar Salad Toppings
13 - 1 heart romaine lettuce finely shredded
14 - 1/3 cup Caesar dressing
15 - 1/4 cup shaved parmesan cheese
16 - Freshly ground black pepper to taste
17 - Lemon wedges for serving
# How to make it:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Slice potatoes thinly using a mandoline or sharp knife. Toss with olive oil and sea salt. Arrange in a single layer on baking sheets. Bake 15-20 minutes, flipping halfway, until golden and crisp. Let cool.
03 - While chips bake, cut chicken breasts into bite-sized strips or pieces.
04 - Prepare three bowls: one with flour, one with beaten egg, and one with panko, parmesan, garlic powder, salt, and black pepper mixed.
05 - Dredge each chicken piece in flour, then egg, then panko mixture.
06 - Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces 3-4 minutes per side until golden and cooked through. Drain on paper towels.
07 - In a bowl, toss shredded romaine with Caesar dressing.
08 - Top each potato chip with dressed lettuce, a piece of crispy chicken, a shaving of parmesan, and a crack of black pepper. Serve immediately with lemon wedges.
# Expert tips:
01 -
- The crunch factor is unreal, with crispy potato chips as your edible spoon
- Every bite delivers that perfect Caesar tang without needing a fork
02 -
- Work quickly when assembling or the chips will get soggy from the dressed lettuce
- Let the chicken rest for just a minute on paper towels so excess oil does not make everything soggy
03 -
- A mandoline slicer makes all the difference for evenly thin chips that crisp up uniformly
- Pat the chicken pieces dry before breading so the coating actually sticks