Air-fried crispy chicken, fresh romaine, creamy Caesar dressing, and Parmesan in warm pitas. A satisfying handheld meal ready in 35 minutes.
# What You Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - 0.5 cup grated Parmesan cheese
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon paprika
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Cooking spray
→ Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - 0.5 cup Caesar dressing
12 - 0.25 cup shaved Parmesan cheese
13 - 0.5 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:
01 - Submerge chicken strips in buttermilk and refrigerate for minimum 15 minutes, up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl, mixing thoroughly.
03 - Remove chicken from buttermilk, allowing excess to drain. Dredge each strip in breadcrumb mixture, pressing gently to ensure adhesion.
04 - Place coated chicken strips in single layer in air fryer basket and apply light cooking spray.
05 - Cook at 400°F for 10 to 12 minutes, turning halfway through cooking, until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan cheese, and halved cherry tomatoes in a large mixing bowl.
07 - Heat pita breads in dry skillet over medium heat or microwave for 30 seconds, then carefully cut open to form pockets.
08 - Fill each pita pocket with Caesar salad mixture and 2 to 3 crispy chicken strips. Drizzle with additional Caesar dressing and lemon juice if desired.
09 - Present immediately while chicken remains warm and crispy.
