Chicken Caesar Fries Make The TikTok-Viral Lunch Into A One-Plate Meal

Yields: 4 servings

Prep Time: 15 mins

Total Time: 1 hour 20 mins

Ingredients

Caesar Dressing

• 1

  medium clove garlic, grated

• 2/3 c.

  mayonnaise

• 1/4 c.

  finely grated Parmesan

• 1 tbsp.

  fresh lemon juice

• 1 1/2 tsp.

  Dijon mustard

• 1/2 tsp.

  Worcestershire sauce

• Kosher salt

• Freshly ground black pepper

Steak Fries

• 2 lb.

  russet potatoes (about 3 large)

• 1/4 c.

  extra-virgin olive oil

• 1/2 tsp.

  smoked paprika

• Kosher salt

• Freshly ground black pepper

Crispy Chicken & Assembly

• 2

  chicken cutlets (about 1/2 lb.)

• 2

  large eggs

• 1 c.

  (120 g.) all-purpose flour

• 1/2 tsp.

  garlic powder

• Kosher salt

• Freshly ground black pepper

• 1 1/2 c.

  vegetable oil

• 1/2

  lemon

• 1

  romaine heart, thinly sliced

• Finely grated Parmesan, for serving

Directions

Dressing

1. In a small bowl, combine garlic, mayonnaise, Parmesan, lemon juice, mustard, Worcestershire, and 1 Tbsp. water; season with salt and pepper. Refrigerate until ready to use.

2. Make Ahead: Dressing can be made 2 days ahead. Keep refrigerated.

Steak Fries

1. Arrange a rack in lower third of oven; preheat to 425°. Place a baking sheet in oven to preheat.

2. Scrub potatoes and cut into 1/2" wedges. In a large bowl, toss potatoes, oil, and paprika; generously season with salt and pepper. Carefully transfer potatoes to preheated baking sheet. Arrange in a single layer.

3. Bake fries, stirring after 20 minutes, until golden brown and crispy, about 35 minutes; immediately season with salt.

Crispy Chicken & Assembly

1. Pat chicken dry. Place between 2 pieces of plastic or in a resealable plastic bag and pound with a meat mallet or rolling pin to an even 1/2" thickness.

2. In a shallow bowl, whisk eggs to combine; season with salt and pepper. In another bowl, combine flour and garlic powder; season with salt and pepper.

3. Season chicken all over with salt and pepper. Dip each cutlet into egg, letting excess drip off. Dip and coat each piece of chicken into flour, gently pressing to adhere. Dip back into egg, letting excess drip off, then again into flour. Arrange on one half of a wire rack set in a baking sheet.

4. In a large, heavy, high-sided skillet over medium-high heat, heat oil until hot and a deep-fry or instant-read thermometer registers between 330° and 350°. Working in batches, fry chicken, turning halfway through, until crust is golden brown, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain, then place on clean half of wire rack; season with salt and squeeze lemon over.

5. Transfer fries to a large platter. Top with romaine and chicken. Drizzle with some dressing and sprinkle with Parmesan. Serve remaining dressing alongside.

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