Crispy Chicken Caesar Salad Recipe with Sriracha

How to make it

1. Season two thinly sliced chicken breasts with garlic powder and onion powder. Prepare the breading station by adding all-purpose flour into a shallow dish and seasoning with salt and black pepper. Whisk the eggs and Lee Kum Kee Sriracha Chili Sauce in a second shallow dish. Combine panko breadcrumbs and grated parmesan in a third shallow dish.
2. Lightly coat each chicken breast in the seasoned flour. Dip the flour coated chicken into the spicy egg mixture and allow excess to drip off. Transfer the egg dipped chicken into the panko/parmesan mixture and ensure that the entire surface is coated.
3. Place a large skillet over medium heat and add butter and olive oil into the skillet. Once the butter has melted, place the coated chicken into the skillet and cook for 3-4 minutes or until the bottom is golden brown. Flip the chicken over and cook for an additional 2-3 minutes or until the chicken is cooked through. Transfer the chicken onto a paper towel lined plate until ready to use.
4. Combine creamy Caesar dressing dressing ingredients in a large bowl. Whisk vigorously until the anchovies have dissolved and have been fully incorporated.
5. Place romaine in a large bowl. Toss with enough dressing to lightly coat the romaine. Add shredded parmesan and toss to combine. Cut chicken into 1/2-inch strips and place over the salad. Top with croutons. Drizzle with more dressing and enjoy! 
   
   For more spicy sriracha recipes, check out the bolded link.