Fried Caesar Chicken

4 from 2 votes

Make this Fried Caesar Chicken for your next picnic! If you are looking for something a little different than the usual fried chicken, it tastes great hot or cold and is portable, making it the ultimate picnic chicken!

Course dinner, Main Course

Cuisine American, Canadian, North American

Keyword fried chicken, picnic recipes

Prep Time 10

Cook Time 20

Marination 2

Total Time 2 30

Servings servings

Calories 387kcal

Author Terri Gilson

Ingredients

6 boneless and skinless Chicken breasts
2 tablespoon olive oil

Marinade:

1 tablespoon anchovy paste
1 teaspoon minced garlic
1 ounce lemon juice from concentrate
1 ounce worcestershire sauce
1 ounce white wine vineagar
2 eggs

Coating:

¾ cup Caesar croutons crushed to a fine crumb
½ cup all-purpose flour
⅓ cup shredded parmesan cheese non-fat, preferrably
1 tablespoon garlic powder

Instructions

Marinade:

Whisk together lemon juice, anchovy paste, garlic, worscestershire sauce and wine vinegar. Pour into large ziplock bag and add chicken.
Marinate for at least 2 hours or ideally overnight (in fridge)
Add olive to frying pan and heat to medium.
Remove chicken from marinade and set aside set on a plate.
* Don't toss the marinade!!! Pour it into a large, shallow bowl and whisk egg into remaining marination mixture.

Ceasar chicken crumb coating:

To make crouton crumbs: Crush croutons in food processor or by putting in a ziplock bag and rolling over with a rolling pin until they are fine crumbs.
In a separate bowl mix parmesan cheese, croutons crumbs, flour and garlic powder.
Thoroughly coat chicken in egg/marination mixture then immediately roll in crouton crumb mixture, turning to cover completely.
Immediately transfer to hot frying pan and cook uncovered for approximately 5-7 minutes on medium high, until one side is brown and crispy. Turn gently and cook on other side for same time or until browned on outside. Reduce heat to medium low and cook, covered until no longer pink in the middle (about 10 minutes)
Serve hot or cold!

Notes

*You can marinate for a couple of hours, but it's more flavorful if marinated overnight (that's what I do)

** You probably already have your own way of cooking fried chicken and this chicken is no different. My directions are a guideline. As long as you get the outside crispy and the inside is cooked (not pink), then you're set!

Nutrition