Crispy Chicken Caesar Salad Chips (Print Version)
Crispy chicken strips topped with Caesar salad, served on homemade potato chips for a fun, flavorful appetizer.
# What You’ll 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
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Slice russet potatoes thinly (1/8 inch) using a mandoline or sharp knife. Toss with olive oil and sea salt. Arrange in a single layer on prepared baking sheets.
03 - Bake chips for 15-20 minutes, flipping halfway through, until golden and crisp. Remove from oven and let cool completely.
04 - While chips bake, cut chicken breasts into bite-sized strips or pieces.
05 - Prepare three shallow bowls: one with flour, one with beaten egg, and one with panko, parmesan, garlic powder, salt, and black pepper mixed together.
06 - Dredge each chicken piece in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko mixture.
07 - Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
08 - In a large bowl, toss shredded romaine lettuce with Caesar dressing until evenly coated.
09 - Top each cooled potato chip with dressed lettuce, a piece of crispy chicken, shaved parmesan, and crack of black pepper. Serve immediately with lemon wedges.
# Expert Tips:
01 -
- You get all the satisfaction of a Caesar salad transformed into something you can eat with your hands like chips
- The homemade potato chips have that perfect crunch that puts store-bought versions to shame
02 -
- The potato chips need to be completely cool before topping or the lettuce will wilt instantly
- Work in batches when frying the chicken so the pan does not get crowded
03 -
- If your potato chips are not crisping up, pop them back in the oven for another few minutes at 375°F
- The thicker you slice the potatoes, the longer they take to get crispy