Crispy Chicken Caesar Salad Chips (Print version)
Bite-sized appetizer combining crispy chicken, Caesar salad, and potato chips for a fun twist on classic flavors.
# What you need:
→ Chicken
01 - 2 boneless skinless chicken breasts cut into bite-sized pieces
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 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons olive oil
→ Potato Chips
10 - 2 large russet potatoes thinly sliced 1/8 inch thick
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon 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
# Directions:
01 - Preheat oven to 400°F and line two baking sheets with parchment paper for both chips and chicken preparation.
02 - Slice russet potatoes into 1/8 inch thick rounds using a mandoline or sharp knife. Toss slices with olive oil and sea salt until evenly coated. Arrange in a single layer on prepared baking sheets without overlapping.
03 - Bake potato slices for 15 to 20 minutes flipping halfway through cooking time. Chips should be golden brown and crispy throughout. Remove from oven and allow to cool completely on baking sheets.
04 - Set up three shallow bowls for breading. Place flour in the first bowl. Beat the egg in the second bowl. Combine panko breadcrumbs grated parmesan garlic powder salt and black pepper in the third bowl mixing thoroughly.
05 - Cut chicken breasts into bite-sized strips or cubes. Dredge each piece in flour shaking off excess. Dip into beaten egg allowing excess to drip off. Press firmly into panko mixture ensuring even coating on all sides.
06 - Heat olive oil in large skillet over medium-high heat. Add breaded chicken pieces in batches without crowding the pan. Cook for 3 to 4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain excess oil.
07 - Place shredded romaine lettuce in a mixing bowl. Drizzle with Caesar dressing and toss until leaves are evenly coated.
08 - Place cooled potato chips on serving platter. Top each chip with small amount of dressed lettuce followed by a piece of crispy chicken. Garnish with shaved parmesan and freshly ground black pepper. Serve immediately with lemon wedges on the side.
# Expert advice:
01 -
- Its the ultimate conversation starter that disappears faster than you can replenish the platter
- Everything you love about a classic Caesar transformed into finger food perfection
02 -
- Chips must be completely cool before topping or the lettuce will wilt instantly from residual heat
- The chicken can be cooked ahead and kept warm in a 200°F oven without losing its crunch
03 -
- Warm the cooked chicken slightly in a 300°F oven for 5 minutes before serving if it has cooled completely
- A microplane makes the finest, most melt-in-your-mouth parmesan shavings for the finish