Crispy Chicken Caesar Pita (Print View)

Air-fried crispy chicken paired with fresh Caesar salad, creamy dressing, and Parmesan stuffed into warm pitas for a satisfying handheld meal.

# Components:

→ Crispy Chicken

01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Cooking spray

→ Caesar Salad

10 - 1 large head romaine lettuce, chopped
11 - 1/2 cup Caesar dressing
12 - 1/4 cup shaved Parmesan cheese
13 - 1/2 cup cherry tomatoes, halved (optional)
14 - Freshly ground black pepper, to taste

→ Assembly

15 - 4 pita breads, warmed
16 - Extra Caesar dressing, for drizzling
17 - Lemon wedges (optional)

# Directions:

01 - Submerge chicken strips in buttermilk and refrigerate for minimum 15 minutes, preferably 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 liquid to drain. Coat each strip evenly in breadcrumb mixture, pressing gently to ensure proper adhesion.
04 - Place coated chicken strips in single layer in air fryer basket. Apply light cooking spray to all surfaces.
05 - Cook at 400°F (200°C) for 10 to 12 minutes, turning strips halfway through cooking until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan, and cherry tomatoes if using. Season with fresh black pepper to taste.
07 - Heat pita breads in dry skillet over medium heat or microwave for 30 seconds. Carefully cut open to form pockets.
08 - Distribute Caesar salad evenly into each pita pocket. Top with 2 to 3 crispy chicken strips per pita.
09 - Drizzle additional Caesar dressing over filled pitas. Add lemon juice squeeze if desired. Serve immediately while chicken remains crispy and pita is warm.

# Expert Advice:

01 -
  • The chicken stays ridiculously crispy even after being stuffed into the pita, thanks to the panko-Parmesan coating.
  • It feels indulgent but comes together in half an hour, perfect for nights when takeout seems like the only option.
  • You get all the Caesar salad flavor in a handheld form, no fork required.
  • The air fryer does the heavy lifting, so there's minimal cleanup and no greasy stovetop.
02 -
  • Don't overcrowd the air fryer basket, the strips need space for air to circulate or they'll steam instead of crisp.
  • Let the chicken rest for a minute after air frying before stuffing the pitas, this keeps the breading from getting soggy right away.
  • Warm your pitas just before assembly, cold pitas are stiff and will crack when you try to fill them.
03 -
  • Press the breadcrumb mixture firmly onto the chicken strips, loose coating will fall off in the air fryer.
  • If your Caesar dressing is too thick, thin it with a splash of water or lemon juice so it drizzles easily.
  • Toast the pita edges lightly in the skillet for a little extra texture and warmth.
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