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Crispy Air Fryer Chicken Caesar Salad - Fast, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1 pound boneless, skinless chicken breasts (cut into cutlets or pounded 1/2-inch thick)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg (beaten) or 2 tablespoons mayonnaise for coating
  • Olive oil spray
  • For the Caesar Dressing:
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1–2 teaspoons Worcestershire sauce
  • 1 small garlic clove, finely grated
  • 2 tablespoons finely grated Parmesan
  • 2–3 tablespoons water (to thin)
  • Salt and black pepper to taste
  • Optional: 2 anchovy fillets or 1 teaspoon anchovy paste
  • For the Salad:
  • 2 large heads romaine lettuce, chopped (about 8 cups)
  • 1 cup croutons (store-bought or homemade)
  • 1/4 cup shaved or grated Parmesan
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken. Pat chicken dry. If thick, slice horizontally or gently pound to 1/2-inch even thickness. This helps it cook quickly and stay juicy.
  2. Make the coating. In a shallow bowl, mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. In another bowl, beat the egg (or use mayo thinned with a splash of water).
  3. Bread the chicken. Dip chicken in egg (or mayo), then press into the panko mixture until fully coated. Shake off excess. Lightly spray both sides with olive oil.
  4. Preheat the air fryer. Set to 380°F (193°C) for 3 minutes. A hot basket helps crisp the crust.
  5. Air fry. Arrange chicken in a single layer. Cook 6–8 minutes, flip, and cook 4–6 minutes more, or until golden and the internal temperature hits 165°F (74°C). Work in batches if needed.
  6. Rest and slice. Transfer chicken to a cutting board and rest 5 minutes. Slice into strips or bite-size pieces.
  7. Make the dressing. Whisk mayo, Dijon, lemon juice, Worcestershire, garlic, and Parmesan. Thin with water until it’s creamy and pourable. Season with salt and pepper. Add anchovy if you like a classic Caesar bite.
  8. Toss the salad. In a large bowl, combine romaine, half the Parmesan, and a handful of croutons. Drizzle with dressing and toss until the leaves are lightly coated.
  9. Assemble. Top the dressed salad with sliced chicken, remaining Parmesan, and extra croutons. Finish with a squeeze of lemon and cracked pepper.
  10. Serve. Plate immediately so the croutons and chicken stay crisp.