Air-fried crispy chicken with Caesar salad, fresh romaine, and Parmesan served in warm pitas. Easy, satisfying, and ready in 35 minutes.
# What You'll Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Cooking spray
→ Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - ½ cup Caesar dressing
12 - ¼ cup shaved Parmesan cheese
13 - ½ cup cherry tomatoes, halved
14 - Freshly ground black pepper to taste
→ Assembly
15 - 4 pita breads, warmed
16 - Extra Caesar dressing for drizzling
17 - Lemon wedges
# How to Make It:
01 - Immerse chicken strips in buttermilk and refrigerate for 15 minutes minimum, or up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Remove chicken from buttermilk, allowing excess to drain. Dredge each strip thoroughly in breadcrumb mixture, pressing gently to ensure adhesion.
04 - Place breaded chicken strips in a single layer in the air fryer basket and lightly coat with cooking spray.
05 - Cook at 400°F for 10 to 12 minutes, turning halfway through, until golden brown and cooked through.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan, and halved cherry tomatoes in a mixing bowl.
07 - Heat pita breads in a dry skillet or microwave until warmed through. Carefully cut open to create pockets.
08 - Divide Caesar salad among pita pockets and top each with 2 to 3 crispy chicken strips. Drizzle with additional Caesar dressing and squeeze of fresh lemon if desired.
09 - Serve immediately while chicken remains warm and crispy.
