Crispy Chicken Caesar Chips (Print View)

Crunchy chicken paired with fresh romaine and parmesan on baked potato chips for a tasty, bite-sized snack.

# What You'll Need:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 cup all-purpose flour
03 - 1 large egg, beaten
04 - 3/4 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp olive oil for cooking

→ Homemade Potato Chips

10 - 2 large russet potatoes, thinly sliced
11 - 2 tbsp olive oil
12 - 1/2 tsp sea salt

→ Caesar Salad Components

13 - 1 heart romaine lettuce, finely shredded
14 - 1/3 cup Caesar dressing
15 - 1/4 cup shaved parmesan cheese
16 - Freshly ground black pepper to taste
17 - Lemon wedges for serving

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper for easy cleanup.
02 - Using a mandoline or sharp knife, slice potatoes into thin 1/8 inch rounds. Toss slices with 2 tablespoons olive oil and 1/2 teaspoon sea salt until evenly coated.
03 - Arrange potato slices in a single layer on prepared baking sheets. Bake for 15–20 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and let cool completely.
04 - While chips are baking, cut chicken breasts into uniform bite-sized strips or 1-inch pieces for even cooking.
05 - Arrange three shallow bowls: first with 1/2 cup flour, second with beaten egg, third with panko, grated parmesan, garlic powder, salt, and black pepper combined.
06 - Dredge each chicken piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko-parmesan mixture to coat evenly on all sides.
07 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook breaded chicken pieces for 3–4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain excess oil.
08 - In a medium bowl, toss shredded romaine lettuce with Caesar dressing until evenly coated.
09 - Top each cooled potato chip with a small amount of dressed lettuce, followed by a crispy chicken piece, a shaving of parmesan, and fresh ground black pepper. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Its the ultimate conversation starter that disappears faster than you can plate them
  • You get all the satisfaction of crispy chicken and Caesar salad in one perfect bite
  • The homemade potato chips bring a restaurant quality crunch that store bought cant match
02 -
  • Work quickly when assembling because the chips will start to soften from the dressed lettuce
  • Let the chicken rest on paper towels after cooking to remove excess oil that could make the chips soggy
03 -
  • Use a mandoline if you have one for consistently thin, evenly cooking potato chips
  • Let the chips cool completely before assembling or they will wilt the lettuce immediately

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