Chicken Caesar Fries

Have you ordered—or made!—a chicken Caesar salad with a side of fries? This iconic duo has exploded in popularity, and for very good reasons: The salad is at once fresh and decadent, the fries are crisp and salty. And have you ever dipped a fry in Caesar dressing? SO. GOOD. Here, we take these two classics and transform them into maybe the best loaded fries you’ve ever had: golden oven fries, juicy chicken cutlets, crisp romaine, and the easiest Caesar salad dressing. Plus a generous showering of Parmesan over top, of course. Here’s how we put it all together.

The dressing:
This dressing comes together in minutes, and you probably have most if not all of the ingredients on hand right now. It’s bright, a little garlicky, and so very good. The dressing can be made up to 2 days ahead and stored in the fridge until it’s ready to serve.

The fries:
Next, place a rimmed baking sheet in the oven on the bottom rack while it preheats. Cut the potatoes into thick 1/2" wedges and toss with olive oil, salt, pepper, and smoked paprika. They will bake up to tender, crispy perfection. Want to streamline this recipe a bit? Bake up a 28-ounce bag of your favorite frozen French fries according to the package directions (no need to add the spices).

The chicken:
Chicken cutlets can vary in thickness, which can lead to varied cooking times. First, gently pound the cutlets to an even 1/2" thickness with the flat side of a meat mallet. Next, season the chicken and dip each cutlet first in beaten egg, then into seasoned flour, then back to the egg, finishing with the flour. This breading technique will give the cutlets a crisp exterior, far greater than the sum of its parts.

Heat oil in a large skillet—cast iron is great here—until the oil is shimmering and a pinch of flour sizzles when you drop it in the oil. (If you have a deep fry or digital kitchen thermometer, the oil will be between 330° and 350° when it’s ready.) Cook two cutlets at a time so that the pan isn’t too crowded, causing the oil temperature to drop.

Fair warning: This recipe makes a good amount of chicken. If you end up with more chicken than you want to use, I recommend saving it for chicken Parmesan, a chicken Caesar sandwich, or a Cobb salad.

The assembly:
Slice the romaine, and arrange all of the components on a platter. Spoon some of the dressing over top and pass the rest on the side for dipping.

Did you try this recipe? Let us know in the comments!