# What You'll Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Cooking spray
→ Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - 1/2 cup Caesar dressing
12 - 1/4 cup shaved Parmesan cheese
13 - 1/2 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, 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 drip off. Coat each strip thoroughly in breadcrumb mixture, pressing gently to ensure adhesion.
04 - Place chicken strips in a single layer in air fryer basket without overlapping. Apply light cooking spray to all surfaces.
05 - Cook at 400°F for 10 to 12 minutes, turning strips halfway through, until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan, and halved cherry tomatoes. Season with freshly ground black pepper.
07 - Heat pita breads in a dry skillet over medium heat or microwave for 30 seconds. Carefully cut open to create pockets.
08 - Fill each warmed pita pocket with Caesar salad mixture and 2 to 3 crispy chicken strips. Drizzle with additional Caesar dressing and squeeze lemon juice if desired.
09 - Serve immediately while chicken remains crispy and pita bread is warm.
