Crispy Chicken Caesar Sandwich (Printable version)
Crunchy fried chicken, shaved Parmesan and romaine tossed in Caesar dressing on a toasted brioche bun.
# What You'll Need:
→ Crispy Chicken
01 - 2 large chicken breasts, halved horizontally (4 fillets)
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1/2 cup Parmesan cheese, finely grated
10 - 2 large eggs
11 - Vegetable oil, for deep frying
→ Caesar Salad
12 - 2 cups romaine lettuce, shredded
13 - 1/3 cup Caesar dressing
14 - 1/4 cup Parmesan cheese, shaved
→ Assembly
15 - 4 brioche or sandwich buns, split and toasted
16 - 2 tablespoons unsalted butter (optional, for toasting)
# Directions:
01 - Whisk buttermilk with garlic powder, onion powder, salt, and black pepper in a bowl. Submerge chicken fillets, cover, and refrigerate for a minimum of 15 minutes or up to 4 hours.
02 - Combine all-purpose flour, panko breadcrumbs, and grated Parmesan cheese in a shallow dish. Beat the eggs in a separate bowl.
03 - Remove chicken from marinade. Coat each fillet in the flour mixture, then in beaten eggs, and once more in the flour mixture to ensure a thick, crispy crust.
04 - Fill a heavy skillet with 1/2 inch of vegetable oil and heat to 350°F. Fry chicken fillets for 3–4 minutes per side until golden brown and thoroughly cooked. Transfer to a plate lined with paper towels to drain excess oil.
05 - Toss shredded romaine with Caesar dressing in a mixing bowl. Gently fold in shaved Parmesan cheese.
06 - Spread unsalted butter on cut sides of buns and toast in a skillet until golden, if desired. Arrange fried chicken fillets on the bottom buns, top with Caesar salad, and cover with toasted top buns.
07 - Serve immediately. Offer additional Caesar dressing or lemon wedges on the side if desired.
# Expert advice:
01 -
- Your friends will think you secretly trained with restaurant chefs to master this golden, crunchy chicken.
- Even the pickiest eaters can't resist the creamy Caesar twist—it's saved more lunches here than I can count!
02 -
- I once skipped the double-dredge step and my coating slipped off the chicken in seconds—learn from my impatience!
- Letting the fried fillets rest for a few minutes on paper towels keeps the crust crisp and stops sogginess before it starts.
03 -
- Fry only two pieces at a time to keep the oil temperature stable and avoid soggy chicken.
- Mix a bit of extra grated parmesan into the coating for even more umami punch.