Crispy Chicken Caesar Pasta Salad Step-by-step instructions

Before you start

Before starting, set up your breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko mixed with lemon zest. Bring a large pot of salted water to a boil for the pasta.

Have your chicken cutlets patted dry and your romaine washed and chopped. If making the dressing from scratch, prepare it first and set it aside. Heat the oil in a large skillet over medium-high heat so it's ready when the chicken is breaded.

Instructions

Prep the Chicken and Pasta

1. 1Prepare the Chicken Breading
   In a shallow dish, mix the flour with garlic powder, paprika, onion powder, salt, and black pepper. In a second dish, beat the eggs. In a third dish, combine the panko with lemon zest. Pat the chicken cutlets dry and season lightly with salt. Dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the panko mixture until evenly coated.
   Look for The coating should adhere evenly and feel dry to the touch.
   Tip Use one hand for dry ingredients and the other for wet to keep the coating from clumping.
2. 2Cook the Pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse briefly with cool water to stop the cooking. Set aside to cool completely while you fry the chicken.
   Look for The pasta should be tender but still firm to the bite.
   Tip Rinsing stops the cooking and keeps the pasta from turning mushy in the salad.

The chicken cutlets are evenly coated with the seasoned flour, egg wash, and lemony panko. The pasta is cooked al dente, drained, and cooled. The breading station is clean and organized. The coating should feel dry and adhere firmly to the chicken. The pasta should be cool to the touch and not sticking together.

Fry the Chicken

3. 3Fry the Chicken
   Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded cutlets in the skillet in a single layer. Cook for 3 to 4 minutes per side, until golden brown and crispy. Transfer to a wire rack and let rest for a few minutes before slicing.
   Look for The crust should be deep golden brown and the chicken cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan; fry in batches if needed to keep the oil hot.
4. 4Slice the Chicken
   Once the chicken has rested, slice it into thick strips. The coating should crunch as you cut. Keep the strips warm while you assemble the salad.
   Look for The strips should be juicy inside and crunchy outside.
   Tip Slicing against the grain makes the strips easier to eat.

The chicken is fried in hot oil until the crust is deep golden brown and the meat is cooked through. The kitchen smells of sizzling, savory chicken. The cutlets are resting on a wire rack, and the oil is still hot. The chicken should be crispy and juicy when sliced.

Assemble the Salad

5. 5Make the Caesar Dressing
   If making the dressing from scratch, whisk together the homemade Caesar dressing ingredients in a small bowl until smooth and emulsified. If using store-bought, simply measure out 1/2 cup and set aside.
   Look for The dressing should be thick and creamy, with no separation.
   Tip For a more intense flavor, add a squeeze of lemon juice to the dressing.
6. 6Toss the Salad
   In a large bowl, combine the cooled pasta, chopped romaine, and shaved Parmesan. Pour the Caesar dressing over the top and toss with tongs until every piece is coated.
   Look for The greens should be glossy and the pasta evenly dressed.
   Tip Toss gently to avoid bruising the romaine.
7. 7Top with Chicken and Serve
   Top the salad with the hot sliced crispy chicken, extra shaved Parmesan, and a generous amount of freshly cracked black pepper. Serve immediately while the chicken is still crunchy.
   Look for The chicken should be golden and crunchy, the salad creamy and crisp.
   Tip Add the chicken just before serving to keep it from getting soggy.

The dressing is whisked until smooth, and the pasta, romaine, and Parmesan are tossed together until coated. The chicken is sliced and placed on top, with extra Parmesan and black pepper. The salad looks glossy and inviting, with a mix of textures and colors. Serve immediately.

Common mistakes

One common mistake is overcrowding the skillet when frying the chicken, which lowers the oil temperature and makes the crust greasy instead of crisp.

Fry in batches if necessary. Another mistake is undercooking the pasta or overcooking it until mushy; cook just to al dente and rinse with cool water to stop the cooking.

Also, don't add the chicken to the salad until right before serving, or it will lose its crunch. Finally, taste the dressing before adding it all—some brands are saltier than others.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the crust is deep golden brown and crispy. The pasta should be cooked al dente, tender but still firm to the bite.

The salad should be well-coated with dressing, with the romaine crisp and the Parmesan evenly distributed. The finished dish should be served immediately to enjoy the contrast of warm, crunchy chicken and cool, creamy salad.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part