# 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
16 - Extra Caesar dressing for drizzling
17 - Lemon wedges
# Directions:
01 - Submerge chicken strips in buttermilk and refrigerate for minimum 15 minutes, up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Remove chicken from buttermilk, allowing excess liquid to drain. Coat each strip thoroughly in the breadcrumb mixture, pressing gently to ensure adhesion.
04 - Arrange breaded chicken strips in a single layer within the air fryer basket. Apply light cooking spray to all surfaces.
05 - Cook at 400°F for 10 to 12 minutes, turning strips halfway through cooking, until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan cheese, and cherry tomatoes in a large mixing bowl.
07 - Heat pita breads in a dry skillet over medium heat or microwave for 30 seconds. Carefully cut open each pita to form a pocket.
08 - Fill each warm pita pocket with prepared Caesar salad and 2 to 3 crispy chicken strips. Drizzle with additional Caesar dressing and add fresh lemon juice if desired.
09 - Plate immediately while chicken remains crispy and pitas are warm.
