crunchy caesar salad
Crispy, golden fried chicken meets fresh, crunchy romaine in this ultimate Caesar salad. Tossed with creamy dressing, crunchy pangrattato, and a sprinkle of Parmesan, it’s a satisfying meal that’s both indulgent and refreshing.
ingredients:
serves 2
caesar dressing
200 g mayonnaise (homemade or store-bought)
50 g Parmesan cheese
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp red wine vinegar
3 anchovy fillets
1 garlic clove
50 g olive oil
chicken
2 skin-on, deboned chicken thighs
80 ml buttermilk
7 g hot sauce
seasoning mix
1½ tsp kosher salt
¾ tsp ground black pepper
1½ tsp garlic powder
1½ tsp onion powder
¾ tsp smoked paprika
½ tsp cayenne pepper
dry batter
60 g all-purpose flour
60 g cornstarch
1½ tsp baking powder
½ of the seasoning mix
neutral oil spray
salad
2 heads romaine lettuce, chopped
grated parmesan cheese
pangrattato, for topping (optional)
instructions:
prepare the dressing
Blend the anchovies, garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar until smooth. Add the mayonnaise and Parmesan and mix until creamy. With the motor running, slowly drizzle in the olive oil until emulsified. Taste and adjust with salt and pepper. Chill in the refrigerator until ready to use.
marinate the chicken
In a small bowl, combine the seasoning mix ingredients until evenly mixed. Place the chicken on a tray and season both sides with half of the seasoning mix. Transfer the chicken to a bowl with the buttermilk and hot sauce, tossing to coat. Allow to marinate for 15 minutes while you prepare the dry batter.
prepare the dry batter
In a large bowl, whisk together the flour, cornstarch, baking powder, and the remaining seasoning mix. Add the marinated chicken and use your hands to mix, creating craggy, textured pieces.
coat and cook the chicken
Preheat the air fryer to 180°C. Coat each piece of chicken thoroughly in the dry batter, pressing gently to help it adhere. Spray both sides generously with neutral oil. Place the chicken skin-side down and cook for 15 minutes. Flip the chicken, spray the top with additional neutral oil, and cook for another 12 minutes, or until the internal temperature reaches 73°C. Remove and let rest for a few minutes.
prepare and assemble the salad
In a large bowl, toss the chopped lettuce with a generous amount of Caesar dressing until evenly coated. Plate the chicken, top with the dressed salad, and finish with freshly grated Parmesan cheese and pangrattato. Serve immediately.
*For the full experience, pair it with: Just Like Heaven - The Cure
