• Cook rice according to package directions. Fluff with a fork and keep warm.

Crispy Chicken

• In a shallow bowl, combine flour, ½ tsp salt, ½ tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika.
• In a second bowl, whisk together eggs, milk, and hot sauce.
• In a third bowl, combine panko breadcrumbs with ½ tsp salt.
• Dredge chicken pieces in the seasoned flour, shaking off excess. Dip into the egg wash, then coat in panko, pressing to adhere.
• Heat about ½ inch of oil in a skillet over medium heat. Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack.

Caesar Dressing

• In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, garlic, lemon juice, parmesan, salt, and pepper until smooth. Taste and adjust seasoning as needed.

Toss the Caesar Salad

• In a large bowl, combine chopped romaine, parmesan, and crushed croutons. Add a few spoonfuls of Caesar dressing and toss until evenly coated.

Assemble the Bowls

• Divide warm rice among bowls. Top with the dressed Caesar salad mixture and add crispy chicken on top.
• Finish with extra parmesan, additional crushed croutons, and a drizzle of Caesar dressing if desired.