Crispy Chicken Caesar Salad Chips (Printable)
Bite-sized appetizer featuring crispy chicken, fresh romaine, and parmesan atop homemade potato chips with classic Caesar flavors.
# What You Need:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts, cut into bite-sized strips
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
→ Homemade Potato Chips
10 - 2 large russet potatoes, thinly sliced to 1/8 inch
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 and set aside.
02 - Using a mandoline or sharp knife, slice potatoes into 1/8-inch rounds. Toss with olive oil and sea salt until evenly coated. Arrange in a single layer on prepared baking sheets. Bake for 15–20 minutes, flipping halfway through, until golden brown and crisp. Remove from oven and allow to cool completely.
03 - While chips are baking, cut chicken breasts into bite-sized strips or 1-inch pieces.
04 - Prepare three shallow bowls: place flour in the first bowl, beaten egg in the second bowl, and mix panko breadcrumbs, grated parmesan, garlic powder, salt, and black pepper in the third bowl.
05 - Dredge each chicken piece in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Press firmly into panko-parmesan mixture, coating evenly on all sides.
06 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken pieces in batches, cooking 3–4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.
07 - In a large bowl, combine shredded romaine lettuce with Caesar dressing. Toss until leaves are evenly coated.
08 - Top each cooled potato chip with a small portion of dressed lettuce, a piece of crispy chicken, a shaving of parmesan, and a crack of black pepper. Arrange on serving platter and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The contrast between warm salty chips and cool crisp lettuce creates this incredible texture party in your mouth
- Everyone reaches for them first and they vanish faster than you can assemble the next batch
02 -
- Work quickly when assembling because the chips will start to get soggy the longer the dressed lettuce sits on them
- Let the chicken rest for a couple minutes after cooking so the coating stays crispy when you bite into it
03 -
- A mandoline slicer is worth every penny for getting those potato slices uniformly thin
- Pat the chicken pieces dry with paper towels before breading for the best adhesion