Fried chicken Caesar salad

Start by making the Caesar salad dressing. Combine all the ingredients in a bowl and whisk together until smooth 

Season with salt and set aside 

Preheat the oven to 190°C 

Dice up the ciabatta and toss with olive oil

Lay the croutons out on a baking tray lined with parchment paper 

Grate over the parmesan cheese then roast in the oven until golden brown and crisp 

Meanwhile, take the chicken thighs and place them into a large mixing bowl

Pour the buttermilk over the chicken, then season with salt and pepper 

Mix well and leave for 30 minutes to marinate 

Meanwhile, prepare the romaine lettuce leaves by removing the majority of the core and separating the leaves 

Place them into a large bowl and toss with olive oil and halved cherry tomatoes

Add enough oil for deep-frying the chicken to a deep, heavy-bottomed pan. Heat the oil until it reaches 180°C

Meanwhile, add the flour, smoked paprika, garlic powder, cayenne pepper and sumac to a plate 

Mix well, then add each of the chicken thighs to the flour mix, making sure to fully coat each piece

Let them rest in the flour for a couple of minutes then, once the oil reaches 180°C, fry the thighs in batches for around 15 minutes until golden brown 

Check that each thigh has reached an internal temp of 74°C, then drain on paper towel before seasoning with salt 

To serve, spoon the romaine lettuce leaf base into serving bowls and slice up the fried chicken

Drizzle the Caesar dressing over the lettuce and top with the parmesan croutons, grated parmesan, anchovies and sliced fried chicken

Serve with an extra portion of the Caesar dressing to dip