Fried chicken on a bed of lettuce topped with parmesan gratings.

Buttermilk fried chicken caesar

Name: Buttermilk fried chicken caesar
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 2
Cuisine: American, Italian
Ingredients: 3 anchovies (plus extra to garnish); 2½ tbsp mayonnaise; ½ tbsp white wine vinegar; 50g grated parmesan (plus extra shavings to top the salad); 1 garlic clove; ½ tbsp paprika; ½ tbsp Cajun seasoning; ½ tbsp chopped thyme leaves; ½ tsp garlic powder; ½ tsp onion powder; 100ml buttermilk; 200g chicken breast cut into strips; 75g self-raising flour; 2 slices of thick white bread; 2 tbsp olive oil; 1 sprig of rosemary leaves chopped; 2 heads of Little Gem lettuce chopped

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Serves 2

Easy

Prep: 35 mins

Cook: 25 mins

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The humble chicken caesar is taken to new heights with this buttermilk fried chicken version – recreate chef Dean Freckleton’s dish from his pub, The Queen's Head in Wiltshire

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Try this buttermilk fried chicken caesar, then check out our buttermilk fried chicken, BBQ buttermilk chicken with charred courgette sauce, chicken tenders and our easy caesar salad recipes.

Ingredients

Nutrition

Dressing

3 anchovies (plus extra to garnish)
2½ tbsp mayonnaise
½ tbsp white wine vinegar
50g grated parmesan (plus extra shavings to top the salad)
1 garlic clove

Buttermilk chicken

½ tbsp paprika
½ tbsp Cajun seasoning
½ tbsp chopped thyme leaves
½ tsp garlic powder
½ tsp onion powder
100ml buttermilk
200g chicken breast

cut into strips
75g self-raising flour

Croutons

2 slices of thick white bread
2 tbsp olive oil
1 sprig of rosemary

leaves chopped
2 heads of Little Gem lettuce

chopped

Nutrition: per serving

kcal613
fat24.8g
saturates4.3g
carbs54.4g
sugars7.4g
fibre7.2g
protein39.6g
salt1.6g

Method

step 1

Put the dressing ingredients into a food processor with 1-2 tbsp of water and blitz until smooth and spoonable.
step 2

Heat the oven to 180C/160C fan/gas 4. Chop the bread into even-sized cubes. Toss in the oil, rosemary and a pinch of salt, then transfer to a baking tray and bake in the oven for 10-12 mins or until lightly golden and crunchy.
step 3

For the chicken, combine all the spices and buttermilk in a bowl. Add the chicken and turn it to coat it. Fill a wide, deep pan with oil 2cm deep, and heat to 170C or until a cube of bread browns in 30 seconds. Tip the flour into a shallow bowl. Take out the chicken, shaking off any excess buttermilk and coat the pieces in the flour. Carefully cook in the hot oil in batches for 5 mins then transfer to a baking tray fitted with a wire rack and finish in the oven for another 5 mins.
step 4

Toss the chopped lettuce in a little of the dressing, put in bowls and top with croutons, chicken, extra anchovies and shavings of parmesan. Serve any extra dressing on the side.

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