# What You’ll Need:
→ Crispy Chicken
01 - 2 large chicken breasts, sliced into strips
02 - 240 ml buttermilk
03 - 120 g panko breadcrumbs
04 - 50 g grated Parmesan cheese
05 - 0.5 tsp garlic powder
06 - 0.5 tsp paprika
07 - 0.5 tsp salt
08 - 0.25 tsp ground black pepper
09 - Cooking spray
→ Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - 120 ml Caesar dressing
12 - 20 g shaved Parmesan cheese
13 - 120 g 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)
# How to Make It:
01 - Submerge chicken strips in buttermilk and refrigerate for at least 15 minutes or up to 2 hours for optimal tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl until evenly mixed.
03 - Remove chicken from buttermilk, letting excess drip off. Dredge each strip in breadcrumb mixture, pressing firmly to adhere evenly.
04 - Place coated chicken strips in a single layer in air fryer basket and lightly spray with cooking spray.
05 - Cook at 400°F (200°C) for 10 to 12 minutes, turning halfway through until golden brown and cooked through.
06 - Toss chopped romaine with Caesar dressing, shaved Parmesan, cherry tomatoes if using, and season with freshly ground black pepper.
07 - Heat pita breads in a dry skillet or microwave until soft and pliable; then cut open to form pockets.
08 - Fill each pita pocket with Caesar salad and 2 to 3 air-fried chicken strips. Drizzle with extra Caesar dressing and squeeze lemon if desired.
09 - Serve immediately while the chicken remains warm and crisp.
