Crispy Chicken Caesar Salad Chips (Printable)
A creative combination of crispy chicken, Caesar salad elements, and homemade potato chips creates delicious bite-sized treats.
# What You Need:
→ Crispy 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 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp olive oil for cooking
→ 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 Components
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. Line two baking sheets with parchment paper for the potato chips.
02 - Slice potatoes thinly to 1/8 inch using a mandoline or sharp knife. Toss with 2 tablespoons olive oil and sea salt. Arrange in a single layer on prepared baking sheets. Bake for 15 to 20 minutes, flipping halfway through, until golden and crisp. Allow chips to cool completely on the baking sheets.
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, beaten egg in the second, 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, then coat thoroughly with the panko-parmesan mixture, pressing gently to adhere.
06 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken pieces for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
07 - In a medium bowl, toss shredded romaine lettuce with Caesar dressing until evenly coated.
08 - Top each cooled potato chip with a small portion of dressed lettuce, followed by a piece of crispy chicken. Garnish with shaved parmesan and a crack of fresh black pepper. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Its basically an entire Caesar salad transformed into the most addictive finger food imaginable
- The homemade chips are game changers, though store bought works in a pinch when time is tight
- Perfect for when you want something impressive but dont want to be stuck in the kitchen all night
02 -
- Work quickly once you start assembling because the chips will start to soften from the dressing
- Keep the chicken pieces relatively small so they fit on the chips without falling off
- Pat the potato slices dry before baking if they seem wet, otherwise theyll steam instead of crisp up
03 -
- A mandoline is worth it here for consistent chip thickness, but a sharp knife and steady hand work too
- Let the chicken rest on paper towels for a minute so excess oil doesnt make the chips soggy