Description
A delightful and satisfying meal featuring spicy-sweet hot honey glazed crispy chicken, fresh Caesar salad, and golden fries. Perfect for a flavorful weeknight dinner.
Ingredients
Scale
- For the Crispy Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Vegetable oil, for frying (about 2-3 cups)
- For the Hot Honey Glaze:
- 1/4 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon unsalted butter (optional)
- 1/4 teaspoon apple cider vinegar (optional)
- For the Caesar Salad:
- 2 heads of romaine lettuce, washed, dried, and chopped
- 1/2 cup croutons
- 1/4 cup shaved or grated Parmesan cheese
- Freshly ground black pepper
- For the Caesar Dressing:
- 1 large egg yolk
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
- For the Fries:
- 2 large russet potatoes, scrubbed and cut into 1/2-inch thick fries
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Toss the cut potato fries with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and bake for 25-35 minutes, flipping halfway through, until golden brown and crispy.
- 2. Set up your dredging station: In one dish, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a second dish, whisk eggs. In a third dish, combine panko breadcrumbs and grated Parmesan cheese.
- 3. Coat the chicken: Dredge chicken pieces in flour, then dip in eggs, and finally coat generously with panko mixture.
- 4. Fry the chicken: Heat vegetable oil to 350°F (175°C) in a large pot. Fry chicken in batches for 4-6 minutes per batch until golden brown and cooked through (165°F/74°C internal temperature). Drain on a wire rack.
- 5. Make the hot honey glaze: Combine honey, hot sauce, and optional butter/vinegar in a small saucepan. Heat gently until combined.
- 6. Glaze the chicken: Toss fried chicken in the warm hot honey glaze until evenly coated.
- 7. Make the Caesar dressing: Whisk egg yolk, garlic, Dijon mustard, Parmesan, lemon juice, and Worcestershire sauce in a bowl. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
- 8. Assemble the salad: Combine chopped romaine, croutons, and Parmesan cheese in a large bowl. Add dressing and toss gently.
- 9. Serve: Divide fries onto plates. Top the salad with the hot honey crispy chicken.
Notes
Store components separately in airtight containers in the refrigerator. Reheat chicken and fries in oven or toaster oven for best crispness. Undressed salad components can be stored separately and dressed before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 750-850 calories (will vary based on portion size and exact ingredients)
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 45-55g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 5g
- Protein: Approximately 45g