Crispy Chicken Caesar Pita (Printable version)

Air-fried chicken strips with Caesar salad and Parmesan wrapped in warm pitas for an easy, satisfying handheld meal.

# Needed ingredients:

→ 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 at least 15 minutes, or up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Remove chicken from buttermilk, allowing excess liquid to drain. Dredge each strip thoroughly in the breadcrumb mixture, pressing gently to ensure even coating.
04 - Place chicken strips in a single layer in the air fryer basket. Lightly apply cooking spray to all surfaces.
05 - Cook at 400°F for 10 to 12 minutes, turning halfway through cooking, until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan cheese, and halved cherry tomatoes in a mixing bowl.
07 - Heat pita breads in a dry skillet or microwave until warm and pliable. Carefully cut each pita to form a pocket for filling.
08 - Fill each pita pocket with prepared Caesar salad and 2 to 3 crispy chicken strips. Drizzle additional Caesar dressing and add lemon juice if desired.
09 - Plate immediately while chicken remains crispy and pitas are warm.

# Expert advice:

01 -
  • The crunch-to-creamy ratio is absolutely ridiculous in the best way
  • Everything cooks in one appliance while you sip your coffee
  • Its technically a salad but feels like indulgent comfort food
  • Perfect for those nights when fork-and-knife eating feels like too much effort
02 -
  • Overcrowding the air fryer makes chicken steam instead of crisp—work in batches if necessary
  • Let the chicken rest for 2 minutes after air frying so the coating doesnt immediately fall off when you bite
  • Room temperature pitas fold without cracking, while cold ones tend to split and spill everywhere
  • The buttermilk marinade is not optional—its what keeps the chicken juicy through high heat cooking
03 -
  • Pat chicken completely dry before buttermilk marinade for better coating adherence
  • Use a mesh rack under chicken in the air fryer basket for maximum airflow and crispness
  • Warm pitas directly over a gas burner for 30 seconds per side for that authentic charred flavor
  • Keep a small bowl of water nearby to dip your fingers in when handling sticky breading
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