Fried chicken Caesar salad
This decadent Caesar salad is made with spiced, fried chicken and crunchy, Parmesan-dusted croutons. It's finished with sweet cherry tomatoes and a final dusting of Parmesan.
Ingredients
Caesar salad dressing
- 2 garlic cloves , minced
- 2 anchovies , minced
- 150g of Parmesan , finely grated
- 50g of mayonnaise
- 1 lemon , juiced
- salt
Parmesan croutons
- ciabatta loaf, sliced into cubes
- 20ml of olive oil
- 50g of Parmesan , grated
Buttermilk fried chicken
- 4 boneless chicken thighs
- 500ml of buttermilk
- 350g of plain flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 pinch of sumac
- 1 pinch of salt
- 1l vegetable oil, for frying
Caesar salad base
- 2 romaine lettuce heads
- 2 tbsp of olive oil
- 1 handful of yellow cherry tomatoes , sliced in half
Garnish
Method
Start by making the Caesar salad dressing. Combine all the ingredients in a bowl and whisk together until smooth
- 2 garlic cloves , minced
- 2 anchovies , minced
- 150g of Parmesan , finely grated
- 50g of mayonnaise
- 1 lemon , juiced
- salt
Season with salt and set aside
Preheat the oven to 190°C
Dice up the ciabatta and toss with olive oil
- ciabatta loaf, sliced into cubes
- 20ml of 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
- 50g of Parmesan , grated
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
- 500ml of buttermilk
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
- 2 tbsp of olive oil
- 1 handful of yellow cherry tomatoes , sliced in half
Add enough oil for deep-frying the chicken to a deep, heavy-bottomed pan. Heat the oil until it reaches 180°C
- 1l vegetable oil, for frying
Meanwhile, add the flour, smoked paprika, garlic powder, cayenne pepper and sumac to a plate
- 350g of plain flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 pinch of sumac
- 1 pinch of salt
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
Serve with an extra portion of the Caesar dressing to dip
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Fried chicken Caesar salad
