Crispy Chicken Caesar Salad

This is a restaurant-quality Caesar salad that actually fills you up. The parmesan-crusted chicken stays crispy and the homemade dressing is way better than anything from a bottle.

By Charlotte Everly-JamesFebruary 10, 2026

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Ingredients (~6 servings)

Caesar Dressing

1 1/2 cups mayonnaise
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 cloves fresh garlic, finely minced
1 1/2 tsp Worcestershire
1 Tbsp dijon mustard
3/4 cup grated parmesan cheese
Salt and freshly cracked black pepper to taste

Sourdough Croutons

3 cups sourdough bread, cut into small cubes
3 Tbsp olive oil
3/4 tsp garlic powder
3/4 tsp salt

Crispy Chicken

6 boneless, skinless chicken breasts, pounded to 1/4-inch thick
1 1/2 cups all-purpose flour
1 Tbsp salt
1 1/2 tsp black pepper
3 large eggs, beaten
1 1/2 cups seasoned breadcrumbs
1/2 cup grated parmesan cheese
Olive oil for frying
Unsalted butter for frying
Flaky sea salt for sprinkling

Salad Assembly

6 heads little gem lettuce, washed and roughly chopped
3/4 cup grated parmesan cheese
Shaved parmesan for garnish
Freshly cracked black pepper
Lemon wedges for serving

Make the Caesar Dressing

In a large bowl, whisk together mayonnaise, extra-virgin olive oil, dijon mustard, fresh lemon juice, Worcestershire, and minced garlic until smooth.

Whisk in the grated parmesan cheese and season with salt and freshly cracked black pepper.

Cover and refrigerate until ready to use – this can be made up to 2 days ahead.

Toast the Croutons

Preheat your oven to 350F and line a baking sheet with parchment paper.

Cut the sourdough into small cubes and toss with olive oil, salt, and garlic powder until evenly coated.

Spread in a single layer on the baking sheet and bake for ~15 minutes, tossing halfway through.

You’re looking for golden brown and crunchy – they’ll continue to crisp as they cool.

Prep and Bread the Chicken

Place each chicken breast between two pieces of plastic wrap or parchment paper.

Use a meat mallet or rolling pin to pound to an even 1/4-inch thickness – this ensures even cooking and keeps the chicken tender.

Season both sides with salt and pepper.

Set up your breading station: flour mixed with salt and pepper on one plate, beaten eggs in a bowl, and breadcrumbs mixed with parmesan on another plate.

Bread Each Chicken Breast

Dredge each piece in flour first, shaking off excess.

Dip into the beaten eggs, letting excess drip off.

Press firmly into the breadcrumb mixture, making sure both sides are well coated – the parmesan helps the crust get extra crispy.

Pan-Fry the Chicken

Heat 1 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium-high heat.

Once hot and bubbly, carefully add 2-3 chicken breasts – don’t overcrowd the pan.

Sear for ~4-5 minutes per side until golden brown and crispy; internal temp should hit ~165F.

Transfer to a cooling rack to drain excess oil and sprinkle with flaky sea salt while still hot.

Add more butter and oil as needed for the remaining chicken.

Assemble the Salads

In a large bowl, add the chopped little gem lettuce.

Drizzle with Caesar dressing and toss until lightly coated but not drenched – you want the lettuce to still have some crunch.

Add the croutons and grated parmesan, tossing gently.

Slice the crispy chicken and arrange over each salad, then top with shaved parmesan, freshly cracked black pepper, and lemon wedges on the side.