Crispy Chicken Caesar Sandwich (Printable)
Crunchy fried chicken, romaine and shaved Parmesan on toasted brioche with creamy Caesar dressing.
# What You Need:
→ Crispy Chicken
01 - 2 large chicken breasts, horizontally halved (4 fillets)
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1/2 cup grated Parmesan cheese
10 - 2 large eggs
11 - Vegetable oil, for frying
→ Caesar Salad
12 - 2 cups shredded romaine lettuce
13 - 1/3 cup Caesar dressing
14 - 1/4 cup shaved Parmesan cheese
→ Assembly
15 - 4 brioche or sandwich buns, split and toasted
16 - 2 tablespoons unsalted butter, optional for buns
# How-To:
01 - Blend buttermilk, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Add chicken fillets, coating evenly. Cover and refrigerate for at least 15 minutes, up to 4 hours for optimal tenderness.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, and grated Parmesan cheese. In a separate bowl, beat eggs thoroughly.
03 - Remove chicken from marinade. Coat each fillet in flour mixture, dip in egg wash, then return to flour mixture for a final layer.
04 - Heat 1/2 inch vegetable oil in a skillet to 350°F. Fry chicken fillets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - In a clean bowl, toss shredded romaine lettuce with Caesar dressing. Fold in shaved Parmesan gently until evenly coated.
06 - Optionally, spread butter on bun interiors and toast until golden in a skillet or toaster. Place fried chicken on bottom halves of buns, top with Caesar salad mixture, and finish with upper bun halves.
07 - Serve sandwiches immediately. Offer additional Caesar dressing or lemon wedges alongside if desired.
# Expert Advice:
01 -
- The contrast between ultra-crispy chicken and cool, creamy Caesar slaw never gets old.
- If you love classic Caesar salad, this twist actually makes it hand-held and even more craveable.
02 -
- If the oil isn’t hot enough, the coating soaks up grease and never gets truly crisp (ask me how I know).
- Chilling the chicken in the marinade for at least 15 minutes means even speed-cooks get good results, but an hour is even better if you have time.
03 -
- Take the time to double-dredge each chicken fillet for a crunch that stands up to the juicy filling.
- Brushing the buns with softened butter before toasting is the difference between a great sandwich and a truly memorable one.