Begin by cutting the large chicken breast into 1-inch cubes, ensuring even cooking. In a small bowl, whisk one egg until smooth. In another bowl, mix panko breadcrumbs with cornstarch, salt, and garlic powder.

Toss the seasoned chicken cubes in the cornstarch mixture until evenly coated. Dip each cube into the whisked egg, allowing excess to drip off, then press into the panko breadcrumb mixture.

Heat about half an inch of oil in a large skillet over medium-high heat. Once shimmering, carefully add the coated chicken cubes. Fry for approximately 3-4 minutes on each side until golden brown and cooked through. Remove and let drain on paper towel.

In a large salad bowl, place the chopped romaine lettuce. Add crispy chicken pieces, croutons, and shaved parmesan cheese.

Drizzle your Caesar dressing generously over the salad. Toss gently to combine, ensuring well-coated ingredients without adding too much dressing too early.

Add a sprinkle of freshly cracked black pepper on top. Your Crispy Chicken Caesar Salad is now ready to be served! Enjoy as a satisfying lunch or dinner.