Fried chicken Caesar salad with Truffle Parmesan Chips – The Ultimate Meal
A Gourmet Twist on Caesar Salad: Crispy Chicken, Truffle Parmesan Chips, and Meal Prep Shortcuts
This week my mom wanted salad, but my dad must have meat with his lunch. As their private chef, I prepared a fried chicken Caesar salad with a side of truffle parmesan chips. Now to do everything from scratch, like I did, this recipe takes some time, so I wouldn’t call this recipe easy. However, there are plenty of shortcuts you can use to make this recipe and make it meal- prep friendly.
If you are a fan of Caesar salad but love the crunch of crispy chicken and the elevated flavor of truffle, this recipe is perfect for your next meal prep. This twist on the classic Caesar salad combines crispy, flavorful fried chicken with a rich, earthy note of truffle and parmesan. Perfect for a nutrient dense lunch or dinner, this intricate dish can be convenient with substitutions or transformed into a gourmet meal.
Let me know how you make it your own!
Meal Prep Shortcuts:
Simplify the chicken prep:
Marinate in a Ziplock bag: Brine the chicken in a Ziplock bag for easy cleanup. This can be done the night before
Air fryer option:
Use an air fryer for a hands-off method to cook the chicken. Cook the chicken at 375°F for 12-15 minutes. Be sure to flip over halfway through cooking for even cooking.
Store- bought Substitutions:
Anchovy Paste:
Use anchovy paste instead of whole anchovies for the Caesar dressing to reduce preparation time. To save the most time, store-bought Caesar dressing works just as well in a pinch.
Store- bought chips:
Substitute homemade truffle parmesan chips with store-bought truffle chips. Brands like Kettle or Trader Joe’s offer great alternatives.
Ready-Made Dressing:
Opt for a high quality store-bought Caesar dressing if short on time, enhance the flavor with extra parmesan and freshly ground black pepper.
Batch Cooking:
Double the chicken: Prepare extra chicken and freeze it for future salad or other dishes
Prep lettuce in advance: Wash, dry and chop romaine lettuce ahead of time. Store in an airtight container with a paper towel to keep it crisp
Ingredients You’ll Need:
Pickle Juice: Pickle juice gives the chicken a subtle tangy flavor from the vinegar and the dill. It also gives the chicken extra moisture to keep it juicy once fried.
Buttermilk: Buttermilk helps tenderize the chicken while leaving the chicken juicy and crispy. Use 1 cup of milk and 1 Tbsp lemon juice or vinegar to make buttermilk.
Anchovies: Anchovies gives the Caesar dressing that signature savory Caesar dressing taste.
Truffle oil parm chips: I fried my chips then coated them with truffle oil and parmesan. However, you can also bake or buy store-bought chips. These chips can be made several ways: bake, buy truffle potato chips (Kettle brand and Trader Joes make a delicious substitute!), or buy plain potato chips and drizzle with truffle oil and parmesan.
The making of the Fried Chicken Caesar Salad with Truffle Parmesan Chips
The Recipe:
Ingredients:
Chicken Brine:
4 Chicken breasts
1 ½ tsp salt
¼ tsp cayenne
¼ tsp black pepper
¼ tsp smoked paprika
½ Cup pickle juice
1 Cup buttermilk
Seasoning mix
2 Cups flour
2 Cups cornstarch
1 Tbsp baking powder
1 ½ Tbsp salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne powder
2 tsp smoked paprika
Wet Batter
1 cup seasoning mix
1 cup water
Instructions
Brine: Brine chicken with buttermilk, pickle juice, cayenne, salt, smoked paprika. Brine for 2-3 hours or overnight for best results
Make the seasoning mix: In a large mixing bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and baking powder and whisk until combined
Wet Batter: Take 1 cup of your seasoning mix and combine in a separate bowl with water and mix until smooth
Coating: Remove the chicken from the brine and spoon a few tablespoons of the brine mixture into the seasoning mix. Mix to form small clumps. These clumps will add extra texture to the chicken
Assemble Chicken: Dip each piece of chicken in the wet batter and let any excess drip off. Then dip in seasoning mix and press mix into the chicken until completely coated. Let rest on baking sheet while the oil heats up.
Fry: In a large dutch oven or fryer, fry chicken at 350 degrees F for 8-12 minutes (depending on size of chicken) until the internal temperature reads 165F.
Caesar dressing
Ingredients:
3-4 anchovies or 1 tsp anchovy paste
1 garlic clove, minced
2 Tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 cup mayonnaise, (I prefer heavy-duty like Kewpie mayo)
¼ Cup finely grated parmesan cheese (plus more as a topping)
¼ tsp salt
Black pepper to taste
Instructions:
Chop together anchovy filets drained,1 garlic clove, and a pinch of salt. Use the side of a knife blade to mash and chop until well combined to form an anchovy paste. You can use a mortar and pestle to form this anchovy paste as well. (Omit this step if using anchovy paste)
In a medium bowl, whisk together the anchovy paste, garlic (if using anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, parmesan, salt & pepper and whisk until well combined. Taste and adjust to your likings. The dressing will keep well in the fridge for about one week
Chop washed romaine lettuce and place in a medium bowl.
Toss the Caesar dressing with the romaine lettuce and garnish with additional parmesan and black pepper.
Truffle parmesan chips
Tools
Mandolin or a sharp knife
Large Dutch oven, heavy pot, or fryer
Ingredients:
2 lb russet potatoes
4 cups vegetable oil, for frying
¼ Cup parmesan
1 Tbsp truffle oil
1 tsp salt
1 tsp black pepper
Instructions:
Using a mandolin or knife, slice the potatoes into rounds as thin as possible. Then place in a large bowl of ice water with salt to wash off the starch for about 30 minutes.
Pat potatoes dry and let sit on a baking pan while you heat your oil in a large pot to 350°F.
Add potato chips in batches and cook until golden brown, stirring with a wooden spoon to cook evenly, about 2 minutes.
Drain on a paper towel and place in a large bowl. Toss with parmesan cheese, truffle oil, salt, and pepper. And enjoy!
Tips & Tricks Notes:
Buttermilk Substitute: If you don’t have buttermilk, make a substitute with 1 cup of milk and 1 tablespoon of lemon juice or vinegar.
Portion and Store: Portion the fried chicken, romaine lettuce, Caesar dressing and truffle parmesan chips into four containers. Place Caesar dressing in a separate container and use when ready to eat this will keep the lettuce fresh and crispy.
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