Caesar Salad with Chicken and Crispy Bacon
30 min
Classic crowd-pleaser that works for both lunch and dinner. The homemade dressing makes all the difference.
saladchickenlunch
Insanely crispy fried chicken with a thick, craggy crust that puts KFC to shame. The buttermilk marinade makes it incredibly juicy inside.
Instructions
- 1
Mix buttermilk with 1 tsp salt in a large bowl. Add chicken pieces and marinate for at least 3 hours or overnight in the fridge - the longer the better.
- 2
Heat oil to 160°C in a large heavy pot or deep fryer. You want about 5cm depth of oil.
- 3
While oil heats, whisk together flour, paprika, onion powder, garlic powder, oregano, basil, white pepper, celery salt, black pepper, dry mustard, ginger, thyme, and remaining 2 tsp salt in a large bowl.
- 4
Remove chicken from buttermilk but don't shake off excess - you want it dripping wet. Dredge each piece thoroughly in the seasoned flour, pressing firmly so the coating really sticks and gets into all the crevices.
- 5
Fry chicken in batches - don't overcrowd the pot. Cook for 13-18 minutes depending on size, turning once halfway through. You want deep golden brown and internal temperature of 75°C.
- 6
Drain on a wire rack set over paper towels. Let rest 5 minutes before serving - this keeps the coating crispy.
Per average serving
3.0k
Calories
kcal
91.8
Protein
g
70.9
Carbs
g
262.7
Fat
g
10.2g
Fiber
8.7g
Sugar
2264mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
3.0k
Calories
kcal
91.8
Protein
g
70.9
Carbs
g
262.7
Fat
g
10.2g
Fiber
8.7g
Sugar
2264mg
Sodium
Tips from the kitchen
- Keep the oil around 160°C the whole time. If it climbs too high the crust browns before the inside hits 75°C, and you end up with dark coating and pink meat. A thermometer clipped to the pot saves a lot of guessing.
- Don't shake the buttermilk off the chicken. That wet drippy surface is what grabs the flour and builds those craggy bits. The flour clumps onto the wet spots, and that's exactly what you want.
- Press the flour in hard with your hands, getting it into every fold and crevice. The harder you press the thicker the crust holds together during frying.
- Fry in small batches. Crowding the pot drops the oil temperature fast, and the coating goes greasy and soft instead of crisp.
- Rest the chicken on a wire rack, not straight on paper towels. Sitting in its own steam softens the bottom. The rack keeps air moving underneath so it stays crunchy all the way around.
Ways to vary it
- For a bit of heat, add a teaspoon or two of cayenne to the seasoned flour. It blends into the paprika and pepper already in there.
- If you like extra texture, drizzle a couple of tablespoons of the buttermilk into the flour mixture and mix with your fingers before dredging. Those little wet lumps fry up into extra craggy bits.
- Swap the chicken pieces for boneless thighs if you want faster, more even cooking. Just watch the timing since they cook through quicker.
Storage & leftovers
Keeps in the fridge for up to 3 days in a loosely covered container. It freezes fine for a couple of months, though the crust softens a little. Reheat in a 200°C oven on a wire rack for 10 to 15 minutes to bring the crunch back. Skip the microwave, it turns the coating soggy.
What to serve with it
Goes well with mashed potatoes and gravy, or coleslaw and a few soft buttered rolls. A pile of pickles on the side cuts through the richness.
UC
By Untrained ChefPublished 9 February 2026 · Updated 11 July 2026
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