Save The air fryer was still brand new when I decided to test it on chicken strips instead of the usual frozen fries. I wanted something crunchy without the guilt of deep frying, and I had leftover Caesar dressing sitting in the fridge from a salad I never finished. The chicken came out golden and crackling, and I stuffed it into a pita with some lettuce on a whim. That spontaneous dinner turned into something I now make at least twice a month.
I made this for my sister one evening when she showed up unannounced and starving. She took one bite and immediately asked why I wasn't opening a food truck. The combination of warm pita, cold crisp romaine, and hot chicken created this perfect contrast that she said felt like eating something from a chef, not her little brother. I still remind her of that compliment every time I serve it.
Ingredients
- Chicken breasts: Cut them into even strips so they cook at the same rate, nobody wants one piece dry and another undercooked.
- Buttermilk: This tenderizes the chicken and helps the breadcrumb coating stick like glue, dont skip the marinating step.
- Panko breadcrumbs: The secret to that airy, shatteringly crisp crust, regular breadcrumbs just wont give you the same crunch.
- Parmesan cheese: Use freshly grated if you can, it adds a salty, nutty layer that pre shredded versions lack.
- Garlic powder and paprika: These bring warmth and a subtle smokiness without overpowering the Caesar flavor.
- Romaine lettuce: The sturdy leaves hold up to the dressing and dont wilt immediately, iceberg is too watery for this.
- Caesar dressing: Go for a good quality store bought or make your own, this is the soul of the dish.
- Pita breads: Warm them up so theyre soft and pliable, cold pitas crack and ruin the whole experience.
- Cherry tomatoes: Optional but they add a juicy pop of sweetness that cuts through the richness.
- Lemon wedges: A quick squeeze at the end brightens everything up and makes it taste more restaurant worthy.
Instructions
- Soak the chicken:
- Let the strips sit in buttermilk for at least 15 minutes, though I often leave mine for an hour if I have time. The chicken soaks up the tang and becomes incredibly tender.
- Prepare the breading:
- Mix panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl. Press each strip firmly into the mixture so every surface is coated.
- Arrange in the air fryer:
- Lay the strips in a single layer without overlapping, then give them a light mist of cooking spray. This ensures they crisp up evenly on all sides.
- Air fry until golden:
- Cook at 400 degrees F for 10 to 12 minutes, flipping halfway through. The smell of toasted Parmesan will fill your kitchen when theyre ready.
- Toss the salad:
- While the chicken cooks, mix romaine with Caesar dressing, shaved Parmesan, and tomatoes if using. Dont overdress it, you can always add more later.
- Warm the pitas:
- Heat them in a dry skillet for about 30 seconds per side or wrap in a damp towel and microwave for 15 seconds. They should be soft and pliable, not stiff.
- Stuff and serve:
- Slice open each pita to form a pocket, then load it with Caesar salad and 2 to 3 chicken strips. Drizzle extra dressing on top and finish with a squeeze of lemon.
Save One night I served these to a friend who claimed she hated Caesar salad because it was boring. She ate two pitas and asked for the recipe before she left. It reminded me that sometimes all a dish needs is a little texture and warmth to completely change how people feel about it.
Making It Your Own
I like to throw in crumbled bacon or diced avocado when I want to make it feel more indulgent. Sometimes I swap the romaine for kale if I have it on hand, though it needs a bit more dressing to soften the leaves. You can also use naan or flatbread instead of pita if thats what you have, the concept stays the same and it still tastes incredible.
Storage and Reheating
The chicken strips keep well in an airtight container in the fridge for up to three days and reheat beautifully in the air fryer at 375 degrees F for about 5 minutes. I dont recommend storing assembled pitas because the lettuce gets soggy, but you can prep all the components separately and build them fresh when youre ready. The dressing and salad will stay good for a day or two if kept cold.
Serving Suggestions
These pitas are filling enough to stand alone, but I often serve them with a side of sweet potato fries or a simple cucumber salad. A cold beer or sparkling water with lemon makes the meal feel complete without any fuss. If youre feeding a crowd, set up a pita bar with all the toppings laid out so everyone can build their own.
- Add a handful of croutons inside the pita for extra crunch.
- Drizzle with hot sauce or sprinkle red pepper flakes if you like a little heat.
- Serve with a side of tzatziki for dipping, it pairs surprisingly well with the Caesar flavors.
Save This recipe has become my go to when I want something satisfying without spending an hour in the kitchen. I hope it brings you as much joy and as many happy, messy bites as it has brought me.
Recipe Guide
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in buttermilk for up to 2 hours for extra tenderness. You can also bread the chicken strips ahead and refrigerate them for a few hours before air frying. For best results, air fry just before serving to maintain crispness.
- → What's the best way to warm the pita bread?
Warm pitas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This keeps them soft and pliable for stuffing without drying them out.
- → How do I make this lighter?
Substitute Greek yogurt-based Caesar dressing for a lighter option, reduce the amount of Parmesan cheese, or skip the extra drizzle of dressing. You can also use low-fat buttermilk for marinating the chicken.
- → Can I use store-bought breaded chicken?
Yes, store-bought breaded chicken tenders work in a pinch and can save time. Air fry according to package directions. However, coating fresh chicken strips yourself yields superior flavor and texture with better control over ingredients.
- → What allergies should I be aware of?
This dish contains wheat (pita and panko), milk products (buttermilk, Parmesan, Caesar dressing), and possible eggs and fish (anchovies in Caesar dressing). Always check dressing and pita labels for allergens and cross-contamination warnings.
- → How do I get the chicken extra crispy?
Don't skip the buttermilk marinade—it helps the coating adhere better. Make sure to press the breadcrumb mixture gently onto each strip, and lightly spray with cooking spray before air frying. Flip halfway through cooking for even crispness.