Crispy Chicken Caesar Flatbread
Crispy Chicken Caesar Flatbread filled with creamy Caesar chicken, melted cheese, and coated in golden panko breadcrumbs. Perfect for lunch or dinner.
Ingredients
For the Dough
- 200 g all-purpose flour
- 4 g salt ⅔ tsp
- 75 ml milk
- 50 ml water
- 8 g honey
For the Chicken Filling
- 25 ml olive oil
- 650 g chicken thighs diced
- 4 g salt ⅔ tsp
- 4 g onion powder 1⅓ tsp
- 2 g garlic powder ⅔ tsp
- 1 g black pepper ⅓ tsp
For the Caesar Sauce
- 75 g mayonnaise
- 75 g crème fraîche
- 20 g Parmesan cheese
- 20 g mustard
- 1 g dried chives
For the Coating & Assembly
- 75 g panko breadcrumbs
- 25 g Parmesan cheese
- 1 g dried parsley
- Cheese slices
- 50 ml milk
- 1 egg medium
- Sunflower oil for frying
Instructions
- Prepare the Dough: In a large bowl, combine flour, salt, milk, water, and honey. Knead for 10–12 minutes until smooth. Cover and let rest for 10 minutes.
- Prepare the Coating: Mix panko breadcrumbs, Parmesan cheese, and dried parsley in a bowl. Set aside.
- Cook the Chicken: Heat olive oil in a pan over medium heat. Add diced chicken, salt, onion powder, garlic powder, and black pepper. Cook for 6–7 minutes until golden and fully cooked. Let cool.
- Make the Sauce: In a bowl, mix mayonnaise, crème fraîche, Parmesan cheese, mustard, and dried chives until smooth. Combine with the cooled chicken.
- Shape the Flatbreads: Divide dough into 8 equal balls. Roll each into a flat circle. Place a slice of cheese and chicken mixture on one half. Fold and seal edges firmly.
- Coat the Flatbreads: Whisk milk and egg together. Brush each flatbread with the mixture, then coat in the panko mixture.
- Fry: Heat sunflower oil to 175°C (350°F). Fry in batches until golden brown and crispy. Drain on paper towels and serve warm.
Notes
- For a lighter version, bake at 200°C (390°F) for 18–22 minutes.
- You can air fry at 180°C for 10–14 minutes.
- Make sure oil temperature stays at 175°C for best crispiness.