Crispy Chicken Caesar Salad

INGREDIENTS

• 1/3 cup(s) canola oil, plus more as needed for frying
• 1 1/2 Lb chicken thighs
• 1 Tsp kosher salt, plus more as needed
• 1 Tsp cracked black pepper, plus more as needed
• 1 cup(s) cornstarch, plus more as needed for dredging
• 3 cloves of garlic, smashed
• 1 Tbsp Worcestershire sauce, plus more to taste
• 1 Tbsp Dijon mustard
• 1/2 cup(s) Parmesan cheese, plus more as needed for garnish
• 1/4 cup(s) lemon juice
• 3/4 cup(s) extra virgin olive oil
• 1 large head of romaine lettuce, roughly chopped
• Croutons as for your taste

INSTRUCTION

For Chicken

• Put a large nonstick skillet on medium-high heat.
• Add the oil and let it get hot.
• Season chicken with salt and pepper. Toss chicken into cornstarch, shaking off excess.
• Cook chicken in oil for about 4 to 6 minutes per side, or until chicken is crisp and cooked through. Set aside to cool; meanwhile, prepare your salad. For Salad
• Put garlic, Worcestershire sauce, Dijon, Parmesan cheese, and lemon juice in a blender. Beat on high speed and slowly add the olive oil until an emulsion forms.
• To serve, cut the chicken into pieces, then toss the lettuce with enough dressing to coat.
• Toss a few croutons into it
• Serve each salad with crispy chicken, drizzle with more dressing, and garnish with more Parmesan according to your preferance.

MY TIP

If you don't have Worcestershire Sauce or want to substitute it, thry the follow:

Key Ingredients: Soy sauce, ketchup and white wine vinegar

• 1 tablespoon tomato ketchup
• 1 tablespoon white wine vinegar
• 1/2 tablespoon soy sauce
• 1/6 teaspoon of hot sauce (optional)

You'll find just the right amount of elements in this mix: spicy, savory, salty, and a little sweet. If you have it, the hot sauce will add a bit of the spiciness that the hot sauce brings from the chili extract. You can even add a little fish sauce, but it's not required. Use tamari (gluten-free) or coconut aminos (gluten- and soy-free) as an alternative to soy sauce.