Southern Fried Chicken Caesar Salad
Southern fried chicken caesar salad reinvents the classic with seasoned crispy chicken, crisp romaine, shaved Parmesan, and rich, garlicky dressing. Anchovies and lemon create tang while southern spice adds depth. It’s fresh, balanced, and indulgent enough for dinner but light enough for a satisfying lunch.
Ingredients
For the chicken
- 400 g chicken breasts sliced into strips
- 250 ml buttermilk
- 1 tsp cayenne pepper
- 1 tsp garlic granules
- 1 tsp onion powder
- ½ tsp salt
- 120 g plain flour
- 60 g cornflour
- 1 tsp smoked paprika
- Vegetable oil for frying
For the Caesar salad
- 2 romaine lettuces chopped
- 100 g Parmesan cheese shaved
- 100 g croutons
- 1 small lemon halved
For the dressing:
- 2 anchovy fillets finely chopped
- 1 clove Garlic crushed
- 1 egg yolk
- 1 tsp Dijon mustard
- 100 ml olive oil high quality extra virgin
- 30 ml lemon juice
- 2 tbsp Parmesan Cheese finely grated
- A few dashes of hot sauce optional
Instructions
- Combine the chicken strips, buttermilk, cayenne pepper, garlic granules, onion powder, and salt in a bowl. Leave to marinate for at least an hour or overnight for the best flavour. Mix the flour, cornflour, and smoked paprika in a separate dish.
- Heat the oil in a frying pan to around 170°C. Coat each piece of chicken in the flour mix, pressing gently so it adheres. Fry in small batches for 5–6 minutes until golden and crisp. Place on kitchen paper to drain.
- To make the dressing, whisk together anchovies, garlic, egg yolk, mustard, and lemon juice. Gradually add olive oil, whisking until thick and creamy. Stir in the Parmesan and hot sauce, then taste for seasoning.
- Toss the lettuce with half the dressing, scatter over croutons and Parmesan, then top with warm chicken. Drizzle the rest of the dressing and squeeze a little lemon juice on top.
Notes
Chicken breasts cook faster than thighs, making them ideal for this salad where you want something light but still crispy. The buttermilk marinade softens the meat and builds flavour from the inside. The combination of plain flour and cornflour ensures a light crust that doesn’t feel heavy against the lettuce.
Anchovies are non-negotiable in a true Caesar, even if you’re not usually keen on them. They dissolve completely into the dressing, leaving behind only a deep savoury taste. The hot sauce is optional, though I think it lifts everything with just the right kick.
Nutrition
Calories: 640kcalCarbohydrates: 28gProtein: 40gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 960mgPotassium: 710mgFiber: 3gSugar: 3gVitamin A: 2900IUCalcium: 140mgIron: 1.9mg
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