Crispy Chicken Caesar
Think your kids won’t eat salad? Meet the dinner that changes everything. This Crispy Chicken Caesar salad takes everything you love about the classic and cranks up the crunch with golden, pan-fried chicken cutlets that make every bite irresistible. The contrast of hot, crispy chicken against cool romaine, crunchy croutons, and a tangy, creamy Caesar dressing creates a flavor and texture combo that feels indulgent but still fresh. It’s the kind of family-friendly dinner idea that gets everyone to the table without complaints—and yes, even the salad skeptics.
Best of all, this recipe is built for real life. When time is tight and hunger is real, this easy weeknight dinner comes together in 30 minutes or less, making it a true hero meal. Whether you’re juggling after-school activities or just need something reliable and delicious, this quick chicken Caesar recipe delivers big flavor with minimal effort. It’s my go-to when I need a kid-approved meal that feels fun, satisfying, and just a little bit special—without overthinking dinner.
Prep Time
15 minutes
Cook Time
15 mins
Total Time
30 minutes
Course
Salad or Entree
Cuisine
American
Servings
4-6 servings
Ingredients
Prep:
1 Head of 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
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
1 tsp. kosher salt
½ tsp. black pepper
½ Meyer lemon, juiced
2/3 cup extra virgin olive oil
½ cup grated parmesan cheese
Garlic Breadcrumbs:
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 clove garlic, minced
2/3 cup panko breadcrumbs
½ Meyer lemon, zested
2 Tbsp. grated parmesan cheese
Seasoned Flour:
1-1/2 cups AP flour
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. kosher salt
1 tsp. black pepper
½ Tbsp. paprika
½ tsp. cayenne
Instructions
1. Prepare the romaine lettuce, cover with a damp paper towel in the fridge until ready to use to crisp up.
2. 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, salt, 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.
3. Preheat the oven to 350F.
4. In a small non-stick skillet, make the garlic breadcrumbs. Heat the skillet over medium low heat, add equal amounts of extra virgin olive oil and butter. Once it bubbles, add the minced garlic and sauté 1 min. Next, add in the panko breadcrumbs & lemon zest, 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.
5. Prepare the dredging station; to a flat bowl 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.
6. Cut the chicken breasts on a bias into 1” tenders. Salt and pepper each side.
7. 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.
8. 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.
9. 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.
10. Place the baking sheet of chicken into the oven on the middle rack for 5 mins. until chicken is cooked through.
11. Remove chicken, sprinkle with sea salt and a squeeze of Meyer lemon.
12. 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.
May this Crispy Chicken Caesar salad change your kids’ minds when it comes to salads. Here are some additional favorite recipes you might enjoy too!