Crispy Chicken Caesar Pita (Printable Version)

Golden chicken strips with tangy Caesar dressing and crisp romaine in warm pita bread

# What You'll Need:

→ Crispy Chicken

01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Cooking spray

→ Caesar Salad

10 - 1 large head romaine lettuce, chopped
11 - ½ cup Caesar dressing
12 - ¼ cup shaved Parmesan cheese
13 - ½ 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 Make It:

01 - Submerge chicken strips in buttermilk and refrigerate for a minimum of 15 minutes, extending up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl and mix thoroughly.
03 - Remove chicken strips from buttermilk, allowing excess liquid to drain. Coat each strip evenly in the breadcrumb mixture, pressing gently to ensure proper adhesion.
04 - Place breaded chicken strips in a single layer within the air fryer basket and apply a light coating of cooking spray.
05 - Cook at 400°F for 10 to 12 minutes, turning halfway through, until golden brown and fully cooked throughout.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan, and cherry tomatoes in a large mixing bowl.
07 - Heat pita breads in a dry skillet or microwave until warm, then carefully cut each to form a pocket opening.
08 - Fill each pita pocket with prepared Caesar salad and 2 to 3 chicken strips. Drizzle with additional Caesar dressing and squeeze lemon juice if desired.
09 - Plate immediately while chicken remains crispy and pita bread is warm.

# Expert Tips:

01 -
  • It tastes like a restaurant handheld but requires nothing fancier than an air fryer and fifteen minutes of actual cooking time.
  • The buttermilk soak keeps the chicken impossibly tender while the panko coating delivers that addictive golden crunch.
  • You can prep the salad while the chicken cooks, so everything comes together in one satisfying rhythm.
02 -
  • Don't skip the buttermilk soak—it transforms the texture from ordinary to remarkably tender, and the time investment is basically zero since it happens in the fridge.
  • If your breading slides off during air frying, your chicken probably wasn't dry enough after the buttermilk soak, so pat it with paper towels next time before dredging.
03 -
  • Pat the buttermilk-soaked chicken completely dry with paper towels before dredging—any excess moisture makes the coating slide off during cooking.
  • If you want extra crunch, add homemade or store-bought croutons to your Caesar salad, and they'll stay crispy even with the dressing because you're eating everything fresh.
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