Crispy, creamy, crunchy—this one’s a flavor bomb!
📝 Ingredients:
For the Chicken “Taco Shells”:
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2 large boneless, skinless chicken breasts (butterflied or pounded thin)
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1 cup buttermilk
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1 tsp hot sauce (optional)
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1 1/2 cups all-purpose flour
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1 tsp each: paprika, garlic powder, salt, black pepper
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Oil for frying
For the Caesar Salad Filling:
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2 cups chopped romaine lettuce
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1/2 cup Caesar dressing (homemade or store-bought)
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1/4 cup grated Parmesan cheese
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1/2 cup croutons, roughly crushed
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1/4 cup bacon bits (real bacon, cooked & crumbled)
🔥 Instructions:
1. Marinate the Chicken
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Pound the chicken thin (like a tortilla thickness) and place in a bowl with buttermilk and hot sauce.
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Let it marinate for 30 mins to 2 hours (longer = juicier).
2. Bread & Fry the Chicken
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In a bowl, mix flour with spices.
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Remove chicken from buttermilk and dredge in seasoned flour, pressing to coat well.
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Deep-fry at 350°F (175°C) until golden brown and crispy, about 3–4 mins per side.
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While still hot, bend each piece gently over a rolling pin or taco shaper to form a taco shell shape. Let it cool and set.
3. Make the Caesar Salad
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Toss chopped romaine with Caesar dressing, Parmesan, and crushed croutons.
4. Assemble
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Fill each fried chicken “taco shell” with the Caesar salad mix.
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Sprinkle on bacon bits and a little extra cheese if you’re feeling wild.
🌟 Pro Tips:
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Want more crunch? Add chopped red onions or even fried jalapeño slices.
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Use a Caesar aioli drizzle over the top for restaurant-level vibes.
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Serve immediately so the chicken stays crispy!