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Crispy Chicken Caesar Salad

5 from 1 vote
This Crispy Chicken Caesar Salad with Fried Capers takes a classic Caesar and makes it even better. It starts with crisp romaine lettuce tossed in a creamy homemade Caesar dressing, then topped with golden crispy chicken tenders, salty fried capers, plenty of parmesan, and crunchy croutons.
The fried capers add the best little burst of salty crunch and make this salad feel a little extra special. It’s hearty enough to be a full meal but still fresh and light at the same time. If you really want to take it over the top, try it with homemade croutons — according to David, that’s what makes this salad a 10/10.
This is the kind of salad that feels restaurant-worthy but is surprisingly simple to make at home.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Italian
Calories: 850
Ingredients Method Notes

Ingredients
  

Caesar Dressing
  • 1 Cup Mayonnaise
  • 2 tea Dijon Mustard
  • 3 Cloves Garlic
  • 2 tea Worcestershire Sauce
  • 3 Tb Lemon Juice
  • 2 Tb Olive Oil
  • 1/2 tea Salt
  • 1/2 tea Pepper freshly cracked
Salad
  • 3 Heads Romaine Lettuce
  • 1 Cup Grated Parmesan Cheese or slightly more to taste
  • Croutons
Fried Capers
  • 1/4 Cup Capers drained and patter dry
  • Oil for frying
Crispy Chicken
  • 6-8 Chicken Tenders
  • Salt + Pepper to taste
  • 1/2 tea Garlic Powder
  • 1/2 tea Onion Powder
  • 1/2 Cup All-Purpose Flour
  • 2 Eggs beaten
  • 1 1/2 Cups Panko Breadcrumbs
  • 1/2 tea Salt
  • 1/2 tea Black Pepper
  • 1/2 tea Garlic Powder
  • 1/2 tea Onion Powder
  • P Oil for fryer

Method
 

Make Dressing
  1. In a medium bowl, add the mayonnaise, Dijon mustard, garlic, Worcestershire sauce, and lemon juice.
  2. Whisk until smooth and well combined.
  3. Slowly whisk in the olive oil until the dressing becomes creamy and emulsified.
  4. Season with salt and freshly cracked black pepper.
  5. Taste and adjust with more lemon juice, salt, or pepper as needed.
  6. Place in fridge until ready to use.
Prepare the Lettuce
  1. Chop the romaine lettuce into bite-sized pieces (about 1-1 1/2 inches).
  2. Rinse well and pat dry completely using clean towels or a salad spinner.
  3. Set aside while preparing the toppings.
Make the Fried Capers
  1. Heat about 1-2 inches of oil in a small pot over medium heat to 350℉
  2. Pat the capers dry with a paper towel to prevent splattering.
  3. Carefully add the capers to the hot oil.
  4. Fry for 1-2 minutes, or until they open up and become crispy and slightly golden.
  5. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Prepare the Crispy Chicken
  1. Pound the chicken tenders slightly so they are an even thickness.
  2. Pat dry with paper towels and season lightly with salt, pepper, garlic powder, and onion powder.
  3. Set up a dedgeing station:
    Bowl 1: flour
    Bowl 2: beaten eggs
    Bowl 3: panko breadcrumbs mixed with salt, pepper, garlic powder, and onion powder
  4. Cost each chicken tender in flour, then dip into the egg, and finally press into the seasoned panko until fully coated.
Fry the Chicken
  1. Heat 1-2 inches of oil in a pot or a deep pan to 350℉
    2. using a pot with higher sides helps reduce splatter and makes cleanup easier
  2. Carefully place the chicken into the hot oil.
  3. Fry for 3-4 minutes per side, until golden brown and cooked through.
  4. The chicken should reach an internal temperature of 165℉
  5. Transfer to a paper towel-lined plate. If cooking in batches, place finished chicken on a baking sheet in a 200℉ oven to keep warm.
Assemble the Salad
  1. In a large bowl, toss the chopped romaine with Caesar dressing (I like to resver a little dressing for drizzling on top later).
  2. Add grated parmesan cheese and toss gently.
  3. Sprinkle over the fried capers and croutons.
  4. Top with crispy chicken (I like to chop mine into pieces so it's easier to eat).
  5. Finish with extra parmesan and a drizzle of dressing if desired.
  6. Serve immediately and enjoy!

Notes

Dry your lettuce well

Make sure the romaine is completely dry before tossing with dressing. This keeps the dressing creamy instead of watery.
Use a thermometer for frying 
Keeping the oil around 350°F helps the chicken cook evenly and keeps the breading crispy instead of greasy.
Don’t overcrowd the pan

Fry the chicken in batches so the oil temperature stays consistent and the chicken gets perfectly golden.
Fried capers add the best crunch

They crisp up quickly and add a salty pop of flavor that really elevates the salad.
Make it even better with homemade croutons

If you want to take this salad over the top, try it with homemade croutons. According to David, that’s what makes it a 10/10.
Leftovers

Store the salad components separately. The chicken can be reheated in the oven or air fryer to bring back the crispiness.