Crispy Chicken Caesar Chips

The first time I brought these to a Super Bowl party, my friend Sarah literally hovered over the platter for ten minutes before finally asking "wait, did you MAKE the chips too?" Now they're the most requested game day appetizer in my circle, and honestly, I get it. There's something ridiculous and wonderful about loading all that Caesar goodness onto crispy homemade potato chips instead of boring old croutons.

Last summer my sister was recovering from oral surgery and couldn't eat solid food, so I made a massive batch of these for everyone else at the family gathering. She sat there watching us devour them, looking dramatically betrayed, and demanded I promise to make her a double batch the moment she healed. That's how good they are, folks.

Ingredients

• 2 boneless skinless chicken breasts: Cutting them into bite-sized pieces makes them perfect for chip stacking
• 1/2 cup all-purpose flour: The first layer of the crispy coating trio
• 1 large egg: Beat it well for the best adhesive between flour and panko
• 3/4 cup panko breadcrumbs: These create that extra crunchy exterior we're all chasing
• 1/2 cup grated parmesan cheese: Mixed right into the breading for maximum savory impact
• 1/2 tsp garlic powder: Don't skip this, it adds that familiar Caesar aromatic depth
• 2 large russet potatoes: Russets have the right starch content for proper chip crisping
• 2 tbsp olive oil: Divide this between potatoes and chicken cooking
• 1 heart romaine lettuce: The heart is sweeter and more tender, perfect for delicate topping
• 1/3 cup Caesar dressing: Homemade or quality store-bought, just make it punchy

Instructions

Crisp up those potato chips:

Preheat your oven to 400°F and line two baking sheets with parchment. Slice those potatoes paper-thin, toss with olive oil and sea salt, then arrange in a single layer. Bake 15 to 20 minutes, flipping halfway, until golden and completely crisp. Let them cool completely or they'll steam themselves soft.

Get your chicken assembly line ready:

While chips bake, cut chicken into bite-sized strips. Set up three bowls: flour in one, beaten egg in another, and panko mixed with parmesan, garlic powder, salt, and pepper in the third. This classic dredging station is what makes restaurant-quality coating.

Fry the chicken to golden perfection:

Heat olive oil in a large skillet over medium-high heat. Dredge each piece through flour, egg, then panko mixture. Cook 3 to 4 minutes per side until golden and cooked through. Drain on paper towels, and try not to eat them all before assembly.

Bring it all together:

Toss shredded romaine with Caesar dressing until lightly coated. Top each cooled chip with dressed lettuce, a piece of crispy chicken, a shaving of parmesan, and fresh black pepper. Serve immediately with lemon wedges for that bright acid finish.

Pin Recipe

My teenager started requesting these for birthday dinner instead of cake, which tells you everything about the kind of household we run. There's something communal and interactive about piling your own perfect chip that makes people linger at the appetizer table way longer than usual.

Making Restaurant-Worthy Chips

A mandoline slicer changed my chip game completely, producing consistently thin slices that fry evenly. If you're slicing by hand, take your time and aim for paper-thin consistency. Thick slices won't crisp properly and will just taste like roasted potato rounds instead of chips.

The Assembly Strategy

I set up a little assembly line station with separate bowls for each component, making it almost like a DIY topping bar. The lettuce needs just enough dressing to coat, not drench, or it'll slide right off those precious chips. A pair of tweezers from my kitchen tool drawer actually helps with precise placement.

Make-Ahead Magic

You can absolutely prep components ahead, but timing matters. Bake chips up to a day in advance and store in an airtight container. Cook and refrigerate the chicken, then reheat at 350°F for 10 minutes. Keep everything separate until the moment guests arrive.

• Buy quality kettle chips if you're short on time, nobody will judge you
• Extra parmesan on top is never a mistake, always a good decision
• These disappear fast, so consider doubling for a crowd

Pin Recipe

Watch these become the first thing to vanish at every gathering. The best recipes are the ones that make people gather around and linger, and these chips absolutely deliver that magic moment.

Recipe FAQs

→ How do I get the chicken extra crispy?

Coat the chicken thoroughly in flour, egg, and panko-parmesan mixture before frying or baking. Cooking at medium-high heat ensures a golden, crispy crust.

→ Can I bake the chicken instead of frying?

Yes, bake the coated chicken on a lined tray with a drizzle of olive oil at 400°F until golden and cooked through for a lighter option.

→ What’s the best way to make the potato chips crispy?

Slice potatoes very thin and toss with olive oil and sea salt before baking in a single layer at 400°F, flipping halfway to ensure even crispness.

→ How do I prevent the lettuce from getting soggy?

Toss the romaine with dressing just before assembling to keep it fresh and crisp atop the chips and chicken.

→ Can this be adapted for gluten-free diets?

Use gluten-free panko and certified gluten-free flour for coating the chicken, and ensure dressing ingredients are gluten-free.