Crispy Chicken Caesar Sandwich (Printable Version)
Crunchy fried chicken, crisp romaine and creamy Caesar dressing layered on toasted brioche buns.
# 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 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
→ For Assembly
15 - 4 brioche or sandwich buns, split and toasted
16 - 2 tablespoons unsalted butter, for toasting buns (optional)
# Directions:
01 - Combine buttermilk, garlic powder, onion powder, salt, and black pepper in a bowl. Submerge chicken fillets in the mixture, cover, and refrigerate for at least 15 minutes or up to 4 hours.
02 - In a shallow dish, mix together flour, panko breadcrumbs, and grated Parmesan cheese. Beat eggs in a separate bowl.
03 - Remove chicken from marinade. Coat each fillet in the flour mixture, then dip in beaten eggs, then return to the flour mixture for a double coating.
04 - Heat 1/2 inch of vegetable oil in a skillet to 350°F (175°C). Fry coated chicken fillets for 3 to 4 minutes per side until golden and cooked through. Drain excess oil on paper towels.
05 - In a mixing bowl, toss shredded romaine with Caesar dressing. Add shaved Parmesan and gently combine.
06 - If desired, spread butter on the cut sides of each bun and toast in a skillet until golden brown.
07 - Place one fried chicken fillet on the bottom half of each toasted bun. Top with Caesar salad and finish with the top bun.
08 - Serve immediately, with additional Caesar dressing or lemon wedges if desired.
# Top Tips:
01 -
- The panko and Parmesan crust makes the chicken so shatteringly crisp it’s impossible not to sneak a piece before assembly.
- This became a weeknight staple because you can prep the chicken ahead and whip up the salad while it fries.
02 -
- If your oil isn’t hot enough, the crust will turn soggy instead of crisp – patience pays off every time.
- Toss the salad just before serving; letting it sit makes the lettuce limp and the bun soggy.
03 -
- If you’re short on buttermilk, mix milk with a teaspoon of vinegar and let it sit for a few minutes as a stand-in.
- Let the coated chicken rest for five minutes before frying to keep the breading from slipping off in the oil.