Description
Caesar Slaw with Crispy Chicken is a delightful twist on classic Caesar salad featuring tender marinated chicken coated in a flavorful crispy crust, pan-fried to golden perfection, and served atop a refreshing mix of shredded green cabbage and romaine lettuce tossed in creamy Caesar dressing. This recipe balances crunch, zest, and protein, making it a satisfying and easy-to-make main course perfect for lunch or dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts
- ½ cup buttermilk
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for pan-frying)
For the Slaw:
- 4 cups shredded green cabbage
- 2 cups shredded romaine lettuce
- ½ cup Caesar dressing
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine the boneless chicken thighs or breasts with buttermilk. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator to tenderize and infuse flavor.
- Prepare Breading Mixture: In a shallow dish, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. This mixture will provide a crispy, flavorful coating for the chicken.
- Coat the Chicken: Remove the chicken from the marinade and lightly coat each piece with all-purpose flour. Then press each piece of chicken firmly into the breadcrumb mixture, ensuring it is completely and evenly coated for maximum crunch.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the breaded chicken pieces and pan-fry for 4 to 5 minutes on each side, or until they reach a golden brown color and an internal temperature of 165°F is reached, indicating they are fully cooked.
- Rest and Slice: Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juices. After resting, slice the chicken into strips suitable for topping the slaw.
- Prepare the Slaw: In a large bowl, combine the shredded green cabbage and shredded romaine lettuce. Toss with Caesar dressing until the vegetables are evenly coated, creating a flavorful base for the dish.
- Assemble and Serve: Top the dressed slaw with the crispy sliced chicken. Sprinkle chopped fresh parsley over the top and serve with lemon wedges on the side to add a zesty brightness as desired.
Notes
- For a lighter version, you can air-fry or bake the chicken instead of pan-frying.
- Add croutons or shaved Parmesan cheese for extra crunch and enhanced flavor.
- Marinating chicken overnight will yield more tender and flavorful meat.
- Use either chicken breasts or thighs according to your preference for texture and juiciness.
